All you need are a handful of ingredients to make this easy roasted zucchini recipe. Roasted in 20 minutes, this flavorful zucchini recipe makes for the perfect weeknight side dish.
This roasted zucchini dish is such a simple recipe, but it is so flavorful. It’s pretty foolproof and super easy to throw together on a busy weeknight, making it the best side dish for when you’re unsure what to make for dinner and need a veggie.
Why You’ll Love This Recipe
- You only need a handful of pantry staples to make this! It’s perfect for days when you don’t want to run out to the store.
- It’s very easy to make! Just toss the zucchini in some seasoning, and into the oven it goes.
- It’s fast! This roasted zucchini recipe is roasted in 15 to 20 minutes.
Ingredients You’ll Need
Like I mentioned earlier, most of what you need are pantry staples! These are the key ingredients and you can find the full list of ingredients with measurements in the recipe card down below!
zucchini — try not to get super large zucchini and look for the stem ends to be intact. Also, get zucchini that are firm without any soft spots.
oil — I use olive oil, but any neutral oil is fine. Avocado oil is a great alternative.
seasoning — I use salt, garlic powder, and Italian seasoning. Feel free to use your favorite combination of seasonings.
lemon — finishing the dish off with lemon really brightens up the zucchini. I love adding a squeeze of lemon and I personally prefer to be more heavy-handed with the lemon if it’s just for me! I highly recommend fresh lemon and not bottled lemon juice, as sometimes bottled juice has a slightly bitter finish to it.
parmesan — I love topping the zucchini off with some parmesan. Alternatively, you can sprinkle the parmesan onto the zucchini 5 minutes before they’re done in the oven so it melts onto the zucchini slices. I use freshly grated parmesan and haven’t tried this with powdered parmesan from a bottle.
basil — as a garnish.
How to Make Roasted Zucchini
- Heat oven to 425F.
- Toss the sliced zucchini in olive oil, salt, garlic powder, and Italian seasoning.
- Spray a sheet pan with non-stick spray or lightly grease it with some oil and spread the seasoned zucchini in a single layer on the sheet pan.
- Bake for 15 to 20 minutes. Optional: Add some grated parmesan on top and bake until the parmesan has melted.
- Serve with a squeeze of lemon and garnish with parmesan and basil.
Recipe Tips and Notes
- Make sure to cut your zucchini as uniformly as possible! This ensures they roast evenly in the oven.
- Use a large sheet pan or use two sheet pans if needed. You don’t want to overcrowd the zucchini to ensure they roast up nicely. If they’re packed together and overlap, they’ll steam and it won’t be as delicious.
- For cheesier roasted zucchini, you can sprinkle the parmesan onto the zucchini 5 minutes before they’re done in the oven so it melts onto the zucchini.
- If you have tiny zucchini, you can cut them into rounds instead of half-moons. However, if you prefer the half-moon shape, you can decrease the roasting time so that you don’t overcook the smaller zucchini.
Make Ahead Tips
- Meal prep: once cooled, store the roasted zucchini in an airtight container for up to 4 days in the fridge.
- Reheat: I like to reheat the zucchini in an air fryer so it doesn’t get soggy. You can also reheat them in the oven.
- Freezer: I don’t recommend freezing this.
Serving Suggestions
This roasted zucchini recipe is a delightful side dish for a summer bbq and I love pairing it with my grilled leg quarters, grilled rosemary pork chops, and grilled chicken wings. They also pair nicely with my other bbq sides like my grilled corn, grilled pineapple, and Asian coleslaw.
If you’re not in the mood to grill, a large plate of roasted zucchini also pairs nicely with my honey dijon mustard chicken, baked chicken cutlets, and roasted half chicken. Let me know what you end up pairing this zucchini side dish with! I’d love to know!
Roasted Zucchini Recipe
Ingredients
- 3 to 4 zucchini, sliced into ½ inch half-moons
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 lemon wedge
- ¼ cup parmesan, more or less
- basil, garnish
Instructions
- Heat oven to 425F.
- Toss the sliced zucchini in olive oil, salt, garlic powder, and Italian seasoning.
- Spray a sheet pan with non-stick spray or lightly grease it with some oil and spread the seasoned zucchini in a single layer on the sheet pan.
- Bake for 15 to 20 minutes. Optional: Add some grated parmesan on top and bake until the parmesan has melted.
- Serve with a squeeze of lemon and garnish with parmesan and basil.
Nutrition Per Serving
More Side Dishes to Try
- Raw Carrot Salad
- Roasted Brussels Sprouts with Bacon and Hot Honey
- Purple Cabbage Slaw
- Maple Balsamic Brussels Sprouts
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