Roasted Zucchini

5 from 2 votes

Zucchini in any form is yummy and this Oven Roasted Zucchini is the best summer side dish or snack. This 6-ingredient recipe is a crowd-pleaser. You can serve it as a starter in any of your party or as a side dish for dinner.

Want to try more Zucchini recipes, then give these a try too – Air Fryer Parmesan Zucchini, and Chinese Zucchini Stir Fry.

Oven Roasted zucchini served on a plate.
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About This Recipe

Zucchini rounds or wedges tossed in olive oil and garlic, seasoned with salt and pepper and mixed herbs, topped with parmesan cheese and grilled to perfection is one of the best recipes to make.

Zucchini is rich in Vitamins C and A, potassium, folate, and fiber, which decreases the risk of stroke, reduce high blood pressure, and even helps in lowering your cholesterol.

It is great to include this vegetable in your diet as it is high in fiber if you are on a weight loss journey. It slows down your digestion and keeps you full for longer. Zucchini also has higher water content, which will keep you hydrated and energized in Summer.

This roasted zucchini is juicy, crunchy, and delicious and parmesan takes it to another level. It’s also quick and easy and takes no time to make. Roasting vegetables brings out the best flavors and roasted zucchini is just out of the world delicious.

The best thing about this recipe is you can prepare everything in advance and just before you are ready for your lunch or dinner, just roast it in the oven for a few minutes and it’s ready.

It makes for a great snack or even side dish along with your Curry and Rice combinations, Grilled Meat recipes, Wraps, Burgers or even Sandwiches.

This Oven Roasted Zucchini is,

  • Healthy
  • High in Water Content
  • Easy & Quick
  • Addictive
  • A great side dish

Ingredients

This recipe requires only 6 ingredients and here they are

Zucchini: Use fresh zucchini which has dark green smooth skin and has no cuts or blemishes. The skin shouldn’t be wrinkled. The fresher the zucchini, better it is.

Olive Oil: I like to use extra virgin olive oil to roast zucchini. It lends a great flavor to it.

Whenever you opt for olive oil, make sure you opt for a good quality olive oil as it makes a lot of difference in the taste.

Garlic: Roasted minced garlic is a flavor bomb and takes this dish to another notch. Always use fresh garlic for the same, but in case you do not have it, add in some garlic powder.

Mixed Dried Herbs: You can use any store-bought dried herb mix that you like. If you don’t have herb mix available, you can use pizza seasoning as well.

Parmesan Cheese: Cheese makes everything better and when we are roasting zucchini, parmesan just makes it much more delicious.

Along with a gritty texture, it also adds a sharp, fruity/nutty taste with a strong savoury flavour, that makes it even more yummy.

Step By Step Recipe

Mix them allPreheat the oven to 400 Degrees F (200 Degrees C). Wash the zucchini and cut them into wedges. Mix garlic, olive oil, salt, pepper, and herbs in a bowl.

Garlic, herbs, salt, pepper and olive oil added in a bowl.

Ready for BakingTransfer zucchini wedges on a baking tray and drizzle the olive oil mixture over them.

Zucchini wedges transferred on a baking tray and dressing poured over them.

Toss well.

Everything tossed well.

Arrange the zucchini wedges in a single layer on the baking tray. Sprinkle parmesan cheese and red chilli flakes on top.

Parmesan cheese and chilli flakes sprinkled on top.

Bake for 5-6 minutes. Turn the oven to Broil, and broil for 5-6 minutes until the cheese is slightly browned. Serve warm.

Ready oven roasted zucchini.

Frequently Asked Questions

Is Zucchini peeled before roasting?

I don’t peel Zucchini, as the peel itself is loaded with a lot of nutritionists. Just wash it well, slice, and use it for roasting. The skin also holds the Zucchini well, when its gets roasted.

If you are using a larger Zucchini, you can peel the skin as the skin in such zucchini might be bitter and won’t taste good when roasted.

Why my Roasted Zucchini turned out soggy?

Well, whenever you make roasted vegetables, keep enough space between them, do not overcrowd the pan. In such cases, vegetables will steam, instead of roasting and will result in soggy zucchini. 

Also over baking might be one of the reasons your Zucchini turned out soggy.

Which other vegetables can be used instead of Zucchini?

You can follow the same Oven Roasted Zucchini recipe and prepare it with Brussels Sprouts, Carrots, Potatoes, Sweet Potatoes, Beetroot, Cauliflower, Summer Squash, Broccoli, etc.

How to cut Zucchini?

Peel the Zucchini and trim off the ends of the Zucchini. Now, slice the zucchini lengthwise into quarters. Make sure your slices are thick as if they are the very thing they might turn soggy while roasting.

Serving Suggestions

You can enjoy these Oven Roasted Zucchini as a snack along with your favorite beverage, whenever the hunger strikes.

You can serve it as a side dish along with your Burgers, Sandwiches, and Wraps.  I also like to serve it on the side with some Baked or Grilled Chicken/Fish/ Shrimps and some potato mash. 

It can also be served on the side with a creamy Pasta or Risotto. It also tastes great on the side with a delicious creamy Continental Curry and Rice.

Storage Suggestions

Once the Roasted Zucchini has cooled down, store them in an airtight container for about 3 to 4 days in the refrigerator. 

For reheating, place the Roasted Zucchini on the baking sheet, lightly oil them and bake until they are just heated. Do not over bake. 

Don’t freeze Zucchini, as because of the higher water content it will become soggy when thawed. 

Variations

Oven Roasted Zucchini is so versatile that you can use various spice mixes or condiments to make different versions.

Paprika: If you like to add a little heat to your zucchini, you can sprinkle some paprika over it before putting it in the oven.

Garlic Powder: Make garlic roasted zucchini using garlic powder and drizzle lemon juice to make it much more amazing.

Cut into rounds: Instead of zucchini wedges, you can make rounds.

Pesto: Pesto zucchini is yummy. Toss zucchini rounds or wedges in some pesto sauce before baking them and enjoy.

With Vegetables: You can bake it with a mix of other vegetables like carrots, onions, tomatoes, potatoes, beans or sweet potatoes, and serve with roasted or grilled chicken.

Cajun Spice or Creole Spice: Instead of herb mix, use Cajun Spice Mix or Creole Spice.

Either of the spice will work best and you have your Cajun-spiced zucchini or creole spiced zucchini ready.

Pro Tips By Neha

Toss the Zucchini properly, so that it gets coated evenly with the seasonings.

Do not overcrowd the pan. Place the same on a little distance, otherwise it will turn soggy.

Do not overcook, keeping checking it. It needs to have some bite.

You can also add in some almonds or pine nuts along with Zucchini for extra crunch.

Roasted zucchini held with a fork.

You might also like

Zucchini in any form is yummy and this Oven Roasted Zucchini is the best summer side dish or snack. This 6-ingredient recipe is a crowd-pleaser. You can serve it as a starter in any of your party or as a side dish for dinner. Here is how to make it.
5 from 2 votes

Roasted Zucchini Recipe

Zucchini in any form is yummy and this Oven Roasted Zucchini is the best summer side dish or snack. This 6-ingredient recipe is a crowd pleaser. You can serve it as a starter in any of your party or as a side dish for dinner. Here is how to make it.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 500 g Zucchini
  • 1 teaspoon Garlic (Minced)
  • 2 tablespoon Extra Virgin Olive Oil
  • Salt & Pepper
  • 1 teaspoon Mixed Herbs
  • ½ cup Parmesan Cheese (Grated or Powdered)
  • ½ teaspoon Red Chilli Flakes
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Instructions 

  • Pre heat the oven to 400 Degrees F (200 Degrees C)
  • Wash the zucchini and cut them into wedges.
  • Mix garlic, olive oil, salt, pepper and herbs in a bowl.
  • Transfer zucchini wedges on a baking tray and drizzle the olive oil mixture over them and toss well.
  • Arrange the zucchini wedges in a single layer on the baking tray.
  • Sprinkle parmesan cheese and red chilli flakes on top.
  • Bake for 5-6 minutes.
  • Turn the oven to Broil, and broil for 5-6 minutes until the cheese is slightly browned.
  • Serve warm.

Notes

Select best Zucchini, make sure you use fresh dark green colored zucchini.
Don’t overcook it. Zucchini gets overcooked very easily. Make sure you set a timer when you put it for roasting. The slicing is also important. Don’t cut it too thin. Thin slices will get overcooked and won’t be crisp, so cut ½ inch zucchini rounds or thick wedges to get the perfect tenderness and crisp.
Right Temperature is Crucial. To get the perfect crisp texture, bake it for a short time at a high temperature. This will add a caramelized texture and flavor to the zucchini.
You can use this same recipe to roast other vegetables, such as green beans, cauliflower, potatoes, sweet potatoes, carrots and more
You can serve these with grilled chicken or roasted chicken. You can even grill zucchini rounds or sauté them in a pan. It is that easy. 

Nutrition

Calories: 133kcal, Carbohydrates: 5g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 211mg, Potassium: 338mg, Fiber: 1g, Sugar: 3g, Vitamin A: 348IU, Vitamin C: 23mg, Calcium: 168mg, Iron: 1mg
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