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My Roasted Zucchini is So Good!
My recipe for roasted zucchini is super easy, with no salting and waiting needed. That’s because I crank up the heat to 425°F, season the zucchini generously on both sides, and add freshly grated parmesan cheese halfway through cooking. These tips make all the difference when roasting zucchini in the oven!
Ingredients You’ll Need
- Zucchini: Try to pick zucchini that are about the same size around so they cook at the same speed! This recipe also works with summer squash.
- Olive oil: This helps the zucchini brown, but also adds flavor. You can use any high-heat oil you have on hand.
- Spices: A simple mix of garlic powder, Italian seasoning, salt, and black pepper adds so much flavor to the zucchini. Adding crushed red pepper at the end adds a little heat, but you could leave it out!
- Parmesan cheese: Grated pecorino romano also works! I think feta cheese would be delicious, too, and add a totally different flavor.
- Parsley: I love to add chopped, fresh parsley on top of the zucchini. Dill, chives, or mint would also work.
Popular Additions
- Lemon: If I think this roasted zucchini needs a little something, I’ll add grated lemon zest and a tablespoon or two of lemon juice.
- Crispy breadcrumbs: Who doesn’t love crispy breadcrumbs? Brown panko breadcrumbs in a little olive oil, season them with salt, and use them to top the zucchini!
- Nuts: I think chopped, toasted walnuts would be amazing in this recipe. Just sprinkle a few tablespoons (or more) on top of the roasted zucchini!
- Tomatoes: I’ve been wanting to try adding halved cherry or grape tomatoes to the zucchini and roasted them together.
How to Make Roasted Zucchini
My Best Tips to Avoid Soggy Zucchini
- Slice evenly and not too thinly: Cutting zucchini into ¼-inch rounds helps it roast evenly without getting mushy. That’s the thinnest I would go, though, because thin slices tend to soften too much. You can use a mandolin to get even cuts.
- Salt and drain: This step is optional, but if you feel like your zucchini is watery, lightly salt the slices and let them sit on a paper towel for 10-15 minutes before roasting. Then, pat them dry to remove the excess moisture.
- Use high heat: I roast all my vegetables at 425°F and that’s the case for zucchini, too, because this helps any moisture evaporate quickly and avoids steaming the veg!
- Don’t overcrowd the pan: Arrange the slices in a single layer with a little space between them. Overlapping can cause them to steam instead of roast.
- Broil at the end: This is also optional but for extra crispiness, but I do like to broil the zucchini for 1-2 minutes at the end of roasting.
What to Serve
- Baked Ranch Chicken
- Roasted Chicken with Garlic & Herbs
- Baked Feta Salmon
- Baked Eggplant Parmesan
- Lemon Pasta
More Roasted Vegetable Recipes:
- Roasted Broccoli Florets
- Roasted Cauliflower Salad
- Easy Roasted Green Beans
- Smashed Parm Brussel Sprouts
- Oven Roasted Broccolini
- Oven Roasted Carrots
- Baked Zucchini Fries
- Roasted Asparagus with Cheese
- Roasted Vegetable Medly
- Roasted Cinnamon Butternut Squash
If you try this Roasted Zucchini recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Roasted Zucchini Recipe
Easy Roasted Zucchini is made with sliced zucchini, olive oil, and simple seasonings. Arrange on a sheet pan and bake for 20 minutes.
Ingredients
- 2 medium zucchinis sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- ¼ teaspoon crushed red pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- On the baking sheet, toss zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Arrange in a single layer, making sure they aren’t overlapping.
- Roast the zucchini in the oven for 10 minutes.
- Remove from the oven and sprinkle Parmesan evenly over the zucchini rounds then continue roasting for 10 more minutes, or until the cheese is golden and bubbly.
- Broil for 1-2 minutes at the end if you want them extra crispy.
- Transfer to a serving platter, then garnish with fresh parsley and crushed red pepper flakes. Serve warm.
Equipment
Notes
Storage: Kept in an airtight container in the fridge, the zucchini will keep for up to 3 days! You can reheat it in the microwave, in the oven, or in an air fryer.
Nutrition
Serving: 0.5zucchini, Calories: 271kcal, Carbohydrates: 11g, Protein: 10g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 22mg, Sodium: 750mg, Potassium: 601mg, Fiber: 3g, Sugar: 5g, Vitamin A: 861IU, Vitamin C: 38mg, Calcium: 267mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Gluten Free, Low Lactose
Cuisine American
