Oven roasted zucchini is an easy, flavorful side dish to make with all that extra garden zucchini. Thick sliced zucchini is tossed in olive oil and Italian herbs, then roasted until tender.
If you grow zucchini in your backyard home garden, you'll want to keep this recipe on hand when summer rolls around. Much like our roasted zucchini and broccoli and Mexican roasted vegetables, this recipe is an easy way to use up all that extra zucchini.
Thick sliced zucchini is tossed in olive oil, Italian herbs, salt, and pepper, then roasted until tender and lightly golden around the edges.
Serve oven roasted zucchini with your next main course - it pairs well with everything from salmon to beef roast. This recipe also happens to be vegan, gluten-free, and dairy-free, making it great for a wide variety of dietary needs.
Ingredients and substitutions
- Zucchini - Fresh zucchini is best for this recipe. Frozen zucchini will turn out a little soggy when roasted. Fresh yellow summer squash makes a great substitute.
- Olive oil - Can be substituted with any neutral cooking oil with a high smoke point.
- Italian seasoning - Use your favorite homemade or store bought Italian seasoning blend. Or, substitute with a blend of herbs you have on hand, like basil, oregano, thyme, and rosemary.
- Salt and pepper - Enhance the flavor of your zucchini. I don't recommend omitting either of these.
How to prevent soggy zucchini
Did you know that zucchini is made up of 95% water? While it's nearly impossible to make zucchini turn out crispy (without dehydrating anyway), there are a few steps you can take to make sure your zucchini doesn't turn into a soggy mess.
- After slicing your zucchini, the slices will begin to 'sweat' as they sit. Pat your squash dry with a paper towel just before tossing with the oil and herbs.
- Preheat your oven to 425 degrees Fahrenheit before baking your zucchini. High heat helps brown the zucchini around the edges without overcooking it in the middle.
- Take care not to overcook your squash in the oven. Zucchini cooks fairly quickly in the oven, needing only 16-18 minutes at most to cook through (when thick sliced).
- Slice your zucchini into thick, ½ inch circles. Thin zucchini cooks faster, and overcooked zucchini will turn out mushy.
Do I need to peel my zucchini?
No, there's no need to peel your zucchini before roasting. The skin of the zucchini contains many nutrients and added fiber that you'd be missing out on by peeling it off. The skin of the zucchini also helps the slices hold their shape after roasting.
Variations
Oven roasted zucchini is easy to customize with extra ingredients and spices. Here are a few ideas to get you started:
- Grate fresh parmesan cheese over your zucchini slices just before roasting.
- Substitute Italian seasoning with a blend of garlic and onion powders, chili powder, cumin, coriander, and oregano, like in my Mexican roasted vegetables recipe.
- Substitute Italian seasoning with your favorite spice blend, like taco seasoning, cajun seasoning, or lemon pepper seasoning.
- Add a pinch of red pepper flakes to your seasoning for a little heat.
- Add ½ teaspoon of garlic powder for extra flavor.
📖 Recipe
Oven Roasted Zucchini
Ingredients
- 3 medium zucchini, about 1.5 pounds
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a sheet pan (or line with parchment paper) and set aside.
- Slice zucchini into thick, ½ inch slices, pat dry on both sides, and transfer to a large bowl. Drizzle with olive oil, then add Italian seasoning, salt, and pepper. Toss until evenly coated.
- Pour zucchini onto prepared baking sheet and spread into an even layer.
- Bake for about 16-18 minutes, or until zucchini is cooked through to your liking.
- Optionally, turn on the broiler during the last 2 to 3 minutes of cooking to add more color to the tops of your zucchini slices (do not walk away, broiler can brown veggies very quickly).
Recommended Equipment
Notes
- Leftover roasted zucchini will keep in a tightly sealed container in the refrigerator for 3 to 4 days and reheats well in the microwave.
- Slice zucchini into thick slices to ensure they don't overcook in the oven.
- Add a pinch of red pepper flakes for a little heat, or grate parmesan cheese over your slices before baking for added flavor.
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