Learn how to cook zucchini the absolute best way! 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 Squash Recipe
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. Zucchini recipes include spiralized low carb noodles, roasted or grilled for a healthy side dish, or baked into homemade goodies such Chocolate Zucchini Bread, Zucchini Brownies or Blueberry Zucchini Bread.
It can even show up in the form of Zucchini Pancakes!
You won’t be hard pressed to find a plethora of roasted veggies recipes out there, but this recipe shows how to bake zucchini in a way your family will love!
How to Cook Zucchini
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. Oven roast until golden, then season to your heart’s delight!
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 to have an easy, healthy side done in no time!
How to Season Zucchini
The garlic, oil, and squash bake together first. Sprinkle on the dried seasonings after roasting.
This easy recipe uses seasoned salt, basil, and Italian seasoning.
Use this baked zucchini recipe as an outline for experimenting with other flavors! Here are some seasoning additions or substitutions to try:
- Add a dash of cayenne pepper
- Sprinkle with freshly grated parmesan cheese after roasting
- Try fresh herbs, such as parsley, basil, thyme, tarragon, or chives
- Squeeze a lemon wedge over baked zucchini
Should I peel zucchini?
No, summer 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. 😉
Can I Grill or Saute this Baked Zucchini Recipe?
Yes, just follow these simple modifications.
Grilled Zucchini: Prepare zucchini the same way tossing with olive oil and garlic. Grill on medium high heat, 3-5 minutes per cut side. Remove from grill and sprinkle with seasonings.
Sautéed Zucchini: Cut squash lengthwise then slice horizontally for bite size pieces. Heat oil in a large skillet over medium heat. Add the zucchini and saute for 4 minutes, or until almost done (tender but slightly crisp). Add minced garlic and cook 30 seconds more. Remove from heat and toss with seasonings.
Tips for Making the BEST Oven Baked Zucchini
- 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.
How To Make Roasted Zucchini
- Preheat oven to 450 ºF. Spray a baking sheet with cooking spray and set aside.
- Cut zucchini (courgettes) lengthwise in quarters and transfer to baking sheet.
- On a baking sheet toss zucchini with olive oil and garlic.
- Spread out veggies in a single layer so they aren’t touching. Bake for 16 minutes until zucchini is tender with crispy edges, flipping halfway through.
- Remove from oven and sprinkle with seasonings, salt, and pepper.
More Delicious Side Dishes!
- 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.
- Sweet Potato Casserole – Filled with a delicious sweet potato mixture and topped with crunchy pecans and marshmallows.
- Smashed Potatoes – Drizzled with a toasted browned butter, and baked up to gloriously crispy and brown.
SAVE THIS Roasted Zucchini Recipe TO YOUR PINTEREST BOARD!
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Roasted Zucchini
Ingredients
- 4 small zucchini (about 1 1/2 pounds), quartered lengthwise
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon italian seasoning
- 1/8 teaspoon salt
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.
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Notes
- 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.
Nutrition
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Items used to make this recipe:
Baking Sheets Flexible Spatula Santoku Knife
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