Roasted zucchini is a simple yet flavorful side dish that’s perfect for busy weeknights.
With just a handful of ingredients, this recipe delivers tender, golden bites packed with fiber, plant-based nutrients, and a touch of protein from Parmesan.
Naturally low in carbs and rich in good fats, it’s a healthy choice that feels indulgent.
Quick to prepare, it’s ideal for everyday cooking or meal-prep-friendly dinners.
Crispy Roasted Zucchini
Equipment
- 1 large baking sheet
- 1 sharp knife
- 1 cutting board
- 1 large mixing bowl
- 1 Parchment Paper (sheet)
Ingredients
- 2 large zucchini about 1.3 pounds
- 2 teaspoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 425°F (220°C). Setting the oven temperature in advance ensures it’s fully heated when you’re ready to roast the zucchini, giving you consistent results and even browning. While the oven warms up, line a large baking sheet with parchment paper. This prevents sticking, makes cleanup easier, and helps the zucchini caramelize beautifully without excess oil.
- Wash and Trim the Zucchini: Rinse the zucchini thoroughly under cool running water to remove any dirt or residue from the skin. Use a clean kitchen towel or paper towel to pat them completely dry; excess water can lead to sogginess during roasting. Next, trim off the stem ends with a sharp knife. Keeping the zucchini skin on is important, as it helps hold the shape while cooking and provides additional fiber and nutrients.
- Slice into Half-Moon Pieces: Place the zucchini on a cutting board and cut each one in half lengthwise. Lay the halves flat-side down to create stability, then slice them crosswise into ¾-inch thick half-moon shapes. Cutting the pieces evenly is key—uniform thickness allows the zucchini to cook at the same rate, preventing some pieces from burning while others stay undercooked.
- Season the Zucchini Thoroughly: Transfer the sliced zucchini into a large mixing bowl. Drizzle with olive oil, making sure it lightly coats each piece. Sprinkle in the Italian seasoning, kosher salt, black pepper, garlic powder, and freshly grated Parmesan cheese. Toss everything together gently but thoroughly, either using clean hands or a large spoon, so every slice is coated with a balance of oil, herbs, and cheese. Proper seasoning is the secret to rich flavor in every bite.
- Arrange Evenly on the Baking Sheet: Pour the seasoned zucchini onto your prepared baking sheet. Spread the slices into a single layer, leaving a little space between each piece. Avoid overcrowding—when zucchini pieces are stacked or too close together, they steam instead of roasting, which can make them soft and watery. A well-spaced layer guarantees crispy edges and golden, tender centers.
- Roast Until Golden and Tender: Place the baking sheet on the center rack of the preheated oven. Roast the zucchini for about 15 minutes, checking occasionally to avoid overcooking. The zucchini is ready when the edges turn golden brown, the cheese is slightly crisp, and the flesh is tender when pierced with a fork. For extra crispiness, you can switch the oven to broil for the last 1–2 minutes, but watch carefully to prevent burning.
- Add Final Seasoning Touches: Carefully remove the baking sheet from the oven using oven mitts. Give the zucchini a quick taste test—if desired, sprinkle a little extra Parmesan, salt, or freshly ground black pepper over the top while it’s still hot. This final touch enhances the flavor and adds a fresh burst of seasoning.
- Serve and Enjoy Immediately: Transfer the roasted zucchini to a serving platter or individual plates. This dish is best enjoyed warm, straight from the oven, while the texture is still tender yet slightly crisp on the edges. Pair it with roasted chicken, grilled fish, pasta, or even as part of a vegetarian grain bowl. If preparing ahead, allow it to cool completely before storing.
Notes
- Roasted zucchini is a quick and flavorful side dish that works for busy weeknights.
- Even with minimal ingredients, it delivers tender, golden, lightly crisp zucchini bites.
- Parmesan and herbs enhance the natural sweetness of zucchini without overpowering it.
- This recipe is naturally low in carbs, high in fiber, and contains healthy fats from olive oil.
- Cutting zucchini evenly ensures uniform roasting and perfectly tender texture.
- Leaving space on the baking sheet prevents steaming and promotes golden edges.
- Ideal for pairing with a wide variety of mains, pasta, or grain bowls.
- Can be made ahead and stored in the fridge for up to 5 days.
Chef’s Secrets for Perfect Zucchini
The key to great roasted zucchini lies in a few small details.
First, make sure the zucchini is thoroughly dried before cutting; even a little excess moisture can cause it to steam instead of roast.
Next, don’t skimp on the olive oil—it helps the herbs and cheese stick while also creating caramelization.
Cutting the zucchini into evenly sized half-moons ensures they all roast consistently.
Finally, resist the urge to overcrowd the pan; leaving space around each piece allows the hot air to circulate, giving you those irresistible golden edges.
Serving Suggestions and Pairing Ideas
This roasted zucchini is wonderfully versatile and pairs well with a variety of meals.
Serve it alongside roasted chicken, grilled steak, or baked salmon for a balanced dinner.
It also makes a great vegetarian side for pasta dishes, risotto, or a hearty grain bowl.
For a lighter option, add the zucchini to a salad or enjoy it with a dipping sauce like marinara or garlic aioli.
A squeeze of lemon juice just before serving can brighten the flavors and make it even more refreshing.
Storage Tips and Reheating Advice
If you have leftovers, store the roasted zucchini in an airtight container in the refrigerator for up to five days.
While the texture softens slightly after storage, it’s still delicious and full of flavor.
To reheat, spread the zucchini on a baking sheet and warm it in the oven at 350°F until heated through; this helps restore some crispness.
You can also reheat in a skillet for a few minutes on medium heat.
Avoid microwaving if possible, as it tends to make the zucchini soggier.
Frequently Asked Questions
1. Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well in this recipe. The flavors and textures are very similar, so you can even mix zucchini and yellow squash together for a colorful side dish.
2. How do I keep zucchini from getting soggy?
The trick is to dry it thoroughly before roasting, cut it into uniform pieces, and avoid overcrowding the baking sheet. Proper air circulation is essential for browning instead of steaming.
3. Can I make this recipe dairy-free?
Absolutely. Simply omit the Parmesan or replace it with a dairy-free alternative like nutritional yeast, which provides a similar savory, cheesy flavor without dairy.
4. Is roasted zucchini good for meal prep?
Yes, it’s a great meal-prep side dish since it keeps well in the fridge for several days. While it may lose a bit of crispness, it reheats nicely and makes weeknight meals easier.
5. What seasonings can I use instead of Italian herbs?
This recipe is very flexible. Try smoked paprika for a deeper flavor, chili flakes for heat, or a mix of fresh herbs like thyme, rosemary, or parsley.
Each variation gives the zucchini a new twist while keeping it simple and delicious.
