• Skip to main content
  • Skip to primary sidebar
Zucchini Zone
menu icon
go to homepage
  • Home
  • Recipe Index
  • Newsletter
  • About
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Newsletter
    • About
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Roasted Zucchini and Peppers

    Published: Feb 24, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 638 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.

    Roasted zucchini and peppers is an easy vegan side dish to add to your next meal. It's filled with a mild, savory flavor from the addition of thyme and garlic powder, so it pairs well with just about any main course.

    Thick sliced zucchini and bell pepper are tossed in olive oil and savory seasonings, then roasted in the oven until lightly browned and tender. It's an easy way to add more veggies to your meal!

    Serve roasted zucchini and peppers with your next main course. They pair well with everything from burgers to roasted chicken.

    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.
    Making roasted zucchini and peppers on a sheet pan.

    How to prevent soggy zucchini

    Zucchini is a high water content vegetable - it's made of about 95% water. Unless you're dehydrating it, your zucchini is never going to turn out crispy or crunchy. However, here are a few tips to help prevent soggy zucchini:

    • After zucchini is sliced, it begins to 'sweat' as it sits. Before tossing in oil, give all of your zucchini slices a gentle pat with a paper towel (on both sides) to soak up that excess water.
    • Squash cooks quickly, so make sure you're not accidentally overcooking it in the oven. Even when thick sliced, it should only need about 16-18 minutes in the oven.
    • Slice your zucchini into thick, ½ inch slices. Thinner zucchini will cook faster.
    • Slice your bell pepper into smaller pieces than your zucchini. Peppers are heartier than zucchini and will take longer to cook if they're the same size.
    Sheet pan filled with roasted zucchini slices and bell pepper.

    What to serve with roasted veggies

    These roasted vegetables have a mild, savory flavor that pairs well with just about any main course. Here are a few ideas:

    • Meatloaf
    • Roasted chicken
    • Salmon
    • Turkey meatballs
    • Burgers
    • Zucchini pesto pasta
    • Toss with steamed rice
    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 mins
    Cook Time18 mins
    Total Time28 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 degrees Fahrenheit. 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.
    • 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

    More Side Dishes

    • A jar of bread and butter zucchini pickles on a countertop.
      Bread and Butter Zucchini Pickles
    • Cast iron skillet filled with baked zucchini cheddar biscuits.
      Zucchini Cheddar Biscuits
    • A decorative collage of side dishes to serve with burgers.
      27 Veggie Sides for Burgers
    • Close up of bowl of green soup with a metal spoon and a slice of bread.
      Zucchini Leek Soup

    Share this post:

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

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

    More about me →

    Popular

    • Carrot zucchini muffins stacked.
      Carrot Zucchini Muffins
    • A slice of lemon zucchini cake on a white plate.
      Lemon Zucchini Cake
    • Close up of pizza zucchini boats in a casserole dish.
      Pizza Zucchini Boats
    • Close up of turkey zucchini meatballs on a dinner plate.
      Turkey Zucchini Meatballs

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Zucchini Zone