Crispy Roasted Zucchini
This roasted zucchini is a quick and wholesome side dish made with just a few pantry staples. Tossed with olive oil, herbs, garlic, and Parmesan, it roasts to tender perfection in under 20 minutes. A low-carb, fiber-rich option that pairs with almost any main dish.
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.
