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Home » Side Dishes

Roasted Zucchini and Peppers

Published: Feb 24, 2023 · Modified: May 1, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 636 words. · About 4 minutes to read this article.

Jump to Recipe
Roasted zucchini and peppers recipe.
Roasted zucchini and peppers recipe.

Roasted zucchini and peppers are tossed in olive oil and savory seasoning then cooked to perfection in the oven. All you need is five minutes of prep to get these nutritious and flavorful veggies started.

Wooden spatula scooping zucchini and peppers from a sheet pan.

Recipe summary

Flavor/texture: Tender roasted veggies are tossed in mild, savory herbs and garlic.

It's vegan: Easy to please a variety of guests, this recipe is vegan and gluten-free.

Serves: 5 people

Similar to: Oven Roasted Zucchini, Mexican Roasted Vegetables, and Roasted Zucchini and Broccoli

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make roasted zucchini and peppers
  • Tips and tricks
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Vegetables - You'll need about two medium zucchini, thick sliced, and two bell pepper, any color, also thick sliced. Zucchini can be substituted with yellow summer squash if desired.
  • Olive oil - Can be substituted with any neutral cooking oil.
  • Seasoning - Salt, garlic powder, thyme, and pepper add a mild, savory flavor to your vegetables. Thyme can be substituted with oregano, basil, rosemary, or an Italian seasoning blend.

How to make roasted zucchini and peppers

Making roasted zucchini and peppers on a sheet pan.
  1. Add sliced veggies to a large bowl.
  2. Top with oil and seasoning. Toss until coated.
  3. Pour out onto a lined half baking sheet and spread into a single layer.
  4. Bake until vegetables are tender and cooked to your liking.

Tips and tricks

Slice into thick pieces - Zucchini is a quick cooking vegetable. Slice it into thick, ½ inch pieces to ensure it cooks at about the same rate as your bell pepper.

Don't want soggy zucchini? Reduce the baking time - Zucchini turns out soggy from overcooking. If your zucchini is always turning out soggy, slice it into thicker pieces and reduce the baking time.

Variations: Replace the seasoning with your favorite blend, like taco seasoning, Cajun seasoning, or your favorite minced garden herbs.

Sheet pan filled with roasted zucchini slices and bell pepper.

Frequently asked questions

Why did my zucchini turn out soggy?

Overcooking causes zucchini to turn out soggy. It's a high water content vegetable that's made of about 95% water. Unless you're dehydrating it, your zucchini is never going to turn out crispy or crunchy.

How do I prevent soggy zucchini?

Keep an eye on your zucchini and don't cook it as long as you normally would. Slice your zucchini into thick, half inch slices. Thicker slices take longer to cook than thin slices or cubes. Pat your zucchini dry before adding oil and seasoning to remove as much excess moisture as possible.

📖 Recipe

Wooden spatula scooping zucchini and peppers from a sheet pan.
Print Recipe
5 from 1 vote

Roasted Zucchini and Peppers

Roasted zucchini and peppers are tossed in olive oil and savory seasoning, then cooked to perfection in the oven. All you need is five minutes of prep to get these nutritious and flavorful veggies started.
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Servings: 5 servings
Calories: 77kcal

Ingredients

  • 2 medium zucchini
  • 2 bell peppers, any color
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, or lightly spray with cooking spray, and set aside.
  • Slice zucchini into thick, ½ inch slices and pat dry with a paper towel on both sides. Slice bell peppers into slightly smaller slices.
  • Add vegetables to a large bowl. Drizzle with olive oil, then add salt, garlic powder, thyme, and pepper. Toss until vegetables are evenly coated.
  • Spread into an even layer on prepared baking sheet. Bake for about 16-18 minutes, or until lightly browned and cooked through to your liking. Optionally, broil for 1-2 minutes to add color to your vegetables (watch carefully and do not walk away while broiling).

Recommended Equipment

  • Nordic Ware Half Baking Sheet, 2 Pack
  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches
  • Stainless Steel Measuring Spoons

Notes

  • To prevent soggy zucchini - take care not to overcook. Slice zucchini into thick slices, and pat dry with a paper towel before tossing in spices.
  • Storage: Leftover roasted veggies will keep for 3-4 days in a tightly sealed container in the refrigerator, but will get softer as they're reheated. 

Nutrition Estimate

Serving: 0.25of recipe | Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 241mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1652IU | Vitamin C: 75mg | Calcium: 19mg | Iron: 1mg
Course: Side Dish
Cuisine: Mexican

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Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

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