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.
About the 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.
It’s juicy, crunchy, and delicious and parmesan takes it to another level. It is 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.
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.
Garlic: Roasted minced garlic is a flavor bomb and takes this dish to another notch.
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.
Step by Step Recipe
Mix them all – Preheat 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.
Ready for Baking – Transfer zucchini wedges on a baking tray and drizzle the olive oil mixture over them.
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.
Frequently Asked Questions
You can serve it as a side dish with your Burgers, Sandwiches, and Wraps.
I also like to serve it on the side with some Baked Chicken/Fish/ Shrimps and some potato mash.
It can also be served on the side with a creamy Pasta or Risotto.
You can even just snack on it with your favorite beverage whenever the hunger strikes.
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.
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.
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.
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.
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 them 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.
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 or Creole Spice.
Either of the spice will work best and you have your Cajun-spiced zucchini or creole spiced zucchini ready.
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Oven Roasted Zucchini Recipe
- 500 g Zucchini
- 1 tsp Garlic (Minced)
- 2 tbsp Extra Virgin Olive Oil
- Salt & Pepper
- 1 tsp Mixed Herbs
- 1/2 cup Parmesan Cheese (Grated or Powdered)
- 1/2 tsp Red Chilli Flakes
- 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.