• Facebook
  • Instagram
  • Pinterest
  • YouTube

NEW! Gluten-Free Cookbook Bundle Discount – 30% OFF!

  • Home
  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

MamaGourmand

  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • Nav Widget Area

You are here: Home / Course / Side Dishes / 20 Minute Roasted Zucchini (Not Soggy!)

20 Minute Roasted Zucchini (Not Soggy!)

By: Melissa Erdelac · On: July 10, 2019 · Updated: April 27, 2022

This post may contain affiliate links.
Jump to Recipe
roasted zucchini pinterest pin.

Learn how to roast zucchini the best way so it isn’t soggy! Roasted Zucchini is an easy, oven baked recipe perfect all year round. Golden, roasted summer squash is flavored with garlic and seasonings for a healthy side dish everyone will devour! 

roasted zucchini on a white plate with fresh herbs next to it.

Zucchini, also known as courgettes, is a summer squash that can be used in variety of recipes, from sweet to savory.

This variety of squash is extremely popular because of its versatility. Easy zucchini recipes include spiralized low carb noodles, oven roasted zucchini, grilled zucchini, or low carb zucchini fries recipe for a healthy side dish.

You won’t be hard pressed to find a plethora of roasted veggies recipes out there, but this side dish recipe shows how to roast zucchini in a way your family will love!

How to roast zucchini that isn’t soggy!

There is a flaw with every roasted zucchini recipe, which I’m sure we have all have fell victim to.

Roasting vegetables is simple, right? Toss cut veggies with oil and salt, and throw them in the oven until golden, caramelized, and brown.

Unfortunately this yields bad results with high water content vegetables like zucchini and summer squash. Salting them before roasting draws out even more moisture which leads to limp, bland looking veggies.

The best way to bake zucchini is to simply toss in olive oil and garlic first, without the seasoning, just like in the lemon garlic sautéed zucchini recipe. Oven roast until golden, then season to your heart’s delight!

size does matter! 

Besides salting the zucchini before cooking, the other common mistake is to use large garden zucchini for oven roasting. While it’s tempting to put that overgrown squash to use, save large zucchini for baking in recipes like, zucchini brownies and gluten free zucchini cake.

Instead, pick small, young zucchini to avoid a soggy texture. These squash have less seeds, water content, and great flavor without needing a long cook time.

How To Make Roasted Zucchini

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

image showing how to cut zucchini.
images showing how to roast zucchini.

Recieve a

GLUTEN FREE

BAKING GUIDE 

Learn how to bake like a GF Pro!

WAIT!

FREE!

  1. Preheat oven to 450 ºF. Spray a baking sheet with cooking spray and set aside.
  2. Slice zucchini (courgettes) lengthwise in quarters and transfer to baking pan. 
  3. On a baking sheet toss zucchini with olive oil and garlic.
  4. Spread out the zucchini slices in a single layer so they aren’t touching. Bake for 16 minutes until zucchini is tender with crispy edges, flipping halfway through. 
  5. Remove from oven and sprinkle with seasonings, salt, and pepper. 
close up of roasted zucchini on a sheet pan.

recommended seasoning 

As exemplified in my gluten-free cookbook, expensive ingredients aren’t required to draw out the best flavor. Besides the garlic, olive oil, and squash, simple kitchen pantry staples are used to season – seasoned salt, dried basil, and Italian seasoning. 

Use this gluten-free, dairy-free, and vegan recipe as an outline for experimenting with other flavors! Here are some seasoning additions or substitutions to try:

  1. Add a dash of cayenne pepper
  2. Sprinkle with freshly grated parmesan cheese after roasting
  3. Try fresh herbs, such as parsley, basil, thyme, tarragon, or chives
  4. Squeeze lemon juice over baked zucchini

Should I peel zucchini?

If you are wondering if you can eat zucchini skin, summer squash or yellow squash does not have to be peeled because it has a very thin, edible skin. 

The larger the zucchini is, the thicker the skin will be, so peeling those can be a matter of preference.

Some people peel zucchini when baking with it to eliminate the green color, but it’s not necessary. Peeling also helps “hide” the green from unsuspecting kids to use in pasta, meatballs, or casseroles. 😉

How long should I bake zucchini?

I prefer a very high heat (450ºF / 230 ºC) for roasting to help lock in that water content, which helps with browning. It only takes about 15 minutes, or until just fork tender, to have an easy, healthy side on the table!

more expert Tips 

  • Don’t salt the zucchini before roasting. Very important!!
  • Use small-sized zucchini for best flavor and less seeds
  • Spray the baking sheet with cooking spray first to prevent the zucchini from sticking
  • Make sure the zucchini spears are spread out on the sheet and not touching. This helps the hot air circulate around the veggies so they brown instead of steam.

Click here to see the
step-by-step web story instructions for this recipe!

More vegetable Side Dishes

Veggies, such as zucchini and the ones shared below, make ideal accompaniments for hearty meals, such as cottage pie or easy lasagna sides.

  • Baked Broccoli and Cheese – Oven roasted broccoli recipe with melty cheese, garlic, and crispy breadcrumbs.
  • Bacon Brussels Sprouts – Oven baked with chopped bacon, apples, and a drizzle of maple syrup.
  • Smashed Potatoes –  Drizzled with a toasted browned butter, and baked up to gloriously crispy and brown. 
a spatula lifting baked zucchini spears.

SAVE THIS recipe for Roasted Zucchini TO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!

roasted zucchini on a white plate with fresh herbs next to it.

20 Minute Roasted Zucchini (Not Soggy!)

Learn how to roast zucchini the best way so it isn't soggy! Roasted Zucchini is an easy, oven baked recipe perfect all year round. Golden, roasted summer squash is flavored with garlic and seasonings for a healthy side dish everyone will devour! 
4.41 from 105 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 21 minutes minutes
Servings: 4
Author: Melissa Erdelac

Ingredients

  • 4 small zucchini (about 1 1/2 pounds), quartered lengthwise
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon seasoned salt
  • ½ teaspoon dried Italian seasoning
  • ⅛ teaspoon salt
US Customary – Metric
Prevent your screen from going dark

Instructions

  • Preheat oven to 450°F and position rack to middle. Spray a large baking sheet with cooking spray. Place cut zucchini, garlic, and olive oil on baking sheet. Toss to combine. Arrange zucchini so they are spread out and one cut side is down.
  • Bake for 8 minutes, flip zucchini to other cut side. Bake for 8 minutes longer, or until sides turn golden. While zucchini is baking, mix together spices in a small bowl.
  • Remove summer squash from oven and sprinkle with seasonings. Use a spatula to toss so seasonings are evenly coated. Serve immediately.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
COOKBOOK SALE!Get 30% OFF this Gluten-Free Digital Cookbook Bundle, essential GF breads, desserts, and lunch recipes!
LET’S BE FRIENDS ON INSTAGRAM!Follow @mamagourmand and tag me in the recipe pic!

Recipe Notes

 
Expert Tips
  • Don’t salt the zucchini before roasting. Very important!!
  • Use small-sized zucchini for best flavor and less seeds
  • Spray the baking sheet with cooking spray first to prevent the zucchini from sticking
  • Make sure the summer squash are spread out on the sheet and not touching. This helps the hot air circulate around the veggies so they brown instead of steam.
 
Alternative Seasonings 
Here are some seasoning additions or substitutions to try:
  1. Add a dash of cayenne pepper
  2. Sprinkle with freshly grated parmesan cheese after roasting
  3. Try fresh herbs, such as parsley, basil, thyme, tarragon, or chives
  4. Squeeze a lemon wedge over baked zucchini

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 512mg | Fiber: 2g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 35.6mg | Calcium: 38mg | Iron: 0.8mg
Course: Side Dish
Categories: Baking Dairy Free Fall Gluten Free Grain Free Healthy(ish) Low Carb Quick and Easy Recipes Side Dishes Spring Summer Vegetables Vegetarian Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.


Previous Post: « Gluten-Free Cheddar Cheese Scones (Extra Tender)
Next Post: Marinated Green Bean Salad »

Reader Interactions

Comments

  1. Anonymous says

    July 19, 2023 at 1:02 PM

    Followed the recipe. Did it twice varying the time. Crispy it was not. Loved the flavor and enjoyed the zucchini but it was not crispy. I wasn’t hung up on crispness so I was fine with it but if you are looking for crisp zucchini you might be disappointed.

    Reply
  2. Tami says

    May 21, 2023 at 8:40 PM

    MUSHY! Followed this recipe to the letter and the result was totally mushy zucchini. I would recommend only cooking it for 10 min tops.

    Reply
  3. Cathy says

    March 20, 2023 at 1:28 PM

    Great way to prepare zucchini! I added some Italian bread crumbs and parm cheese after turning the zucchini before the second time of roasting. Was very good!

    Reply
    • Melissa Erdelac says

      March 21, 2023 at 10:23 AM

      Great idea, Cathy! Thanks so much for sharing!
      Best,
      Melissa

      Reply
  4. Hilary says

    February 15, 2023 at 4:36 PM

    Unfortunately, these came out soggy even with added time. Still tasted good, though !

    Reply
    • Melissa Erdelac says

      February 19, 2023 at 3:28 PM

      Hi Hilary,
      Sorry about that! The smaller the zucchini the better when roasting or sautéing. I’m glad you still enjoyed the taste, though!
      Best,
      Melissa

      Reply
  5. Doug Lebkuecher says

    January 29, 2023 at 8:05 PM

    Unless I missed it you should give the spice blend measurements to support just the recipe and not making a batch for use later. I didn’t have enough of each ingredient to make a large amount so did my best to guesstimate the 2tbls amount.

    Reply
    • Melissa Erdelac says

      January 30, 2023 at 11:42 AM

      Hi Doug,
      Thanks for writing. I want to make sure the recipe is clear as possible, but I’m not quite following what you are inquiring about? I have the spice amounts in the recipe card based off 1 1/2 pounds zucchini. It’s 1/2 teaspoon each of dried basil, Italian seasoning, and seasoned salt with 1/8 tsp salt. Is this what you are referring to?
      Best,
      Melissa

      Reply
  6. Betty Grubb says

    August 25, 2022 at 1:53 PM

    Great recipe!! Turned out great!! Now my go too!!

    Reply
    • Melissa Erdelac says

      August 27, 2022 at 9:00 AM

      So happy to hear, Betty! Thanks for writing!
      Best,
      Melissa

      Reply
    • Terri Tufano says

      January 10, 2023 at 5:52 PM

      I’m a really good cook. These were an epic fail. I’m was so excited to try this because in theory it made total sense.

      Reply
  7. Dawn says

    July 29, 2022 at 3:38 PM

    Excellent recipe!!

    Reply
    • Melissa Erdelac says

      July 31, 2022 at 8:49 PM

      Thank you, Dawn! I appreciate it!

      Reply
  8. Lara M says

    July 19, 2022 at 6:01 PM

    These turned out really tasty! My hubby wouldn’t let me use literally any of the seasonings, So all I could add was salt, pepper & mozzarella. He wouldn’t even let me use parm. Even still, I’ll definitely use this recipe again & again.

    Reply
    • Melissa Erdelac says

      July 20, 2022 at 11:53 AM

      Hi Lara,
      Love the mozzarella addition! Glad to hear the recipe worked out so well for you two. Love to hear it!
      Best,
      Melissa

      Reply
  9. C Guinn says

    June 29, 2022 at 7:11 PM

    Soggy! Followed instructions exactly.

    Reply
    • Melissa Erdelac says

      June 30, 2022 at 3:51 PM

      Sorry to hear that! What size zucchini did you use? That makes a big difference. The smaller (younger) the better.
      Best,
      Melissa

      Reply
  10. Lori says

    October 9, 2021 at 7:35 PM

    Terrible. You failed to mention removing the seeds from the squash. There was no amount of time that could have saved our soggy squash even though I turned the oven temperature to 500 degrees. the outside was charred and the insides were watery and mushy.

    Reply
    • Melissa says

      October 10, 2021 at 6:59 PM

      Hi Lori,
      I’m sorry you missed the note on the ingredient list, in the recipe notes, and in the post that says to use small zucchini for less seeds and best flavor. It sounds like your night was very much ruined by soggy zucchini. Hope tomorrow is a better day!
      Best,
      Melissa

      Reply
  11. Linda W says

    November 21, 2020 at 5:32 PM

    Best baked zucchini recipe by far. Adding seasoning after baking really made a huge difference. Flavor was amazing!

    Reply
    • Melissa says

      November 23, 2020 at 8:43 AM

      Hi Linda,
      Thank you so much for taking the time to let me know! I’m so glad you enjoyed the recipe!
      Best,
      Melissa

      Reply
  12. Pat says

    June 16, 2020 at 2:55 PM

    Zucchini casserole. Slice zucchini into coins and blanch in boiling water with a sliced Vidal onion. Cover bottom of 8×10 pan with Pepperidge farm stuffing herb mix. Mix draIned zucchini and onion with a can of cream of chicken soup and a can of sour cream. Layer on stuffing then top with stuffing mix. Bake uncovered at 350 for 45 min. You can add chicken to make it a one pan meal

    Reply
    • Melissa says

      June 17, 2020 at 9:43 AM

      Sounds amazing! Can’t wait to try it! Thanks for sharing 🙂
      Best,
      Melissa

      Reply
  13. Faith says

    April 14, 2020 at 12:48 PM

    salt vs no salt. I’ve heard both. Why do you say not to salt them?

    Reply
    • Melissa says

      April 14, 2020 at 8:21 PM

      Hi Faith,
      The salt will draw out the water while it bakes. Since zucchini contains so much water content, it’s better to salt them after. Enjoy!
      Best,
      Melissa

      Reply
  14. Dianne says

    March 25, 2020 at 4:20 PM

    Baked Zucchini is a family favorite. I think I had my heat too low last time though…the texture just wasn’t right. Thanks for the clear directions so they are perfect next time.

    Reply
    • Melissa says

      March 25, 2020 at 7:33 PM

      Glad you enjoyed it. Thanks for writing!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME TO MAMAGOURMAND!

headshot of Melissa Erdelac

Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

Tell Me More…

FOR BAKING LIKE A

5 EASY TIPS

GLUTEN FREE PRO

gluten free dishes EVERY TIME!

No spam, PINKY SWEAR!

SIMPLE HACKS for fail proof

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

As Seen On

Copyright ©2023, MamaGourmand.
  • Back to Top
  • Contact
  • About
  • Recipes
  • Web Stories
  • Nutrition Disclaimer
  • Privacy Policy
  • Facebook
  • Pinterest
  • Yummly
  • Email