Discover ways to make straightforward roasted zucchini! It is superbly caramelized, golden brown, and seasoned to perfection with lemon, herbs, and cheese.
I’m lastly coming round to roasted zucchini. You’d suppose, given how a lot I really like just about all zucchini recipes, that I’d have been a fan of it without end. However no. Roasted zucchini and I obtained off to a rocky begin.
See, I’ve a powerful aversion to something mushy. Earlier than I labored out this game-changing recipe, that’s how my roasted zucchini all the time ended up. It was too gentle and too watery, mainly mush.
However this summer season, I made a decision to offer roasted zucchini one other probability. As an alternative of slicing the squash into skinny rounds like I had up to now, I went for chunkier half-moons. I baked them at a excessive warmth for simply 15-ish minutes. They got here out caramelized and golden brown, and so they saved a pleasant chew. I appreciated them a lot that I had eaten half the batch off the baking sheet earlier than it occurred to me that I ought to avoid wasting for Jack.
I hope you do this recipe – I feel you’ll find it irresistible too!
Roasted Zucchini Recipe Substances
Oh, and one other wonderful thing about this oven roasted zucchini recipe? The seasoning! I punch up the squash with
- garlic powder,
- Italian seasoning,
- sea salt,
- black pepper,
- olive oil,
- and contemporary lemon juice.
It’s savory, fruity, fragrant, and shiny. Significantly, SO scrumptious!
Discover the entire recipe with measurements beneath.
Reduce the squash into thick, 1-inch half-moons. Place it in a big bowl and toss it with the olive oil and seasonings. When it’s properly coated, switch it to a parchment-lined baking sheet, and unfold it in a single layer.
Roast it at 425°F till it’s golden brown across the edges, 15 to twenty minutes. Squeeze it with lemon juice, and luxuriate in!
Discover the entire recipe with measurements beneath.
Roasted Zucchini Recipe Ideas
- Reduce the zucchini into evenly sized items. That means, they’ll cook dinner at a fair fee within the oven. If the items differ broadly in dimension, smaller ones will burn (or worse – flip to mush!) earlier than bigger ones are tender.
- Don’t crowd the baking sheet. The hallmark of good roasted zucchini is superbly golden brown, caramelized edges. With the intention to obtain this browning, the zucchini wants area on the baking sheet. If the items are too shut collectively, they’ll steam as an alternative of getting brown and roast-y.
- Season it earlier than and after baking. Tossing the zucchini with garlic powder, Italian seasoning, salt, and pepper earlier than baking provides it an incredible basis of taste. However including a number of additional seasonings after it roasts actually takes it excessive. At a minimal, toss it with a squeeze of lemon juice for shiny, contemporary taste. I additionally like so as to add a sprinkle of cheese or vegan Parmesan cheese and contemporary herbs like basil or parsley.
Roasted Zucchini Serving Recommendations
This roasted zucchini is a good fast and straightforward aspect dish recipe. Pair it together with your favourite protein, a veggie burger, or any pasta. These days, we’ve particularly loved it with this pesto pasta, spaghetti aglio e olio, and stuffed shells.
You may also use roasted zucchini as a place to begin for a bigger dish. Listed here are a number of of my favourite methods to do that:
How do you wish to serve roasted zucchini? Let me know within the feedback!
Extra Favourite Zucchini Recipes
In case you love this oven roasted zucchini, strive one in every of these straightforward zucchini recipes subsequent:
Roasted Zucchini
Serves 4
This oven roasted zucchini recipe is one in every of our favourite methods to cook dinner zucchini! Tender, caramelized, and seasoned with garlic and herbs, it is a straightforward, scrumptious aspect dish.
- 1 pound zucchini, about 3 medium, lower into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Lemon wedges, for squeezing
- Crumbled feta cheese, grated Parmesan cheese, or pecorino cheese, or Vegan Parmesan, non-compulsory, for serving
- Recent herbs, non-compulsory, for serving
- Freshly floor black pepper
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a big bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and several other grinds of pepper. Unfold it evenly on the ready baking sheet and roast for 15 to twenty minutes, or till golden brown across the edges.
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Take away from the oven, switch to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if desired.
