Learn how to roast zucchini the best way so it isn’t soggy! This roasted zucchini recipe is an easy, oven baked veggie side 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.
If you’ve had a hard time achieving a nice, golden brown color on roasted zucchini. I have an easy trick for perfectly baked squash!

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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 5-minute sautéed zucchini recipe. Oven roast until golden, then season to your heart’s delight!

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. It is one of my favorite easy zucchini recipe ideas when I need a quick and easy side for weeknight dinners, holidays or entertaining.

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

—Linda

I followed the recipe and it came out excellent. My husband said the seasoning was perfect. I’m glad because we need to eat more vegetables. Thanks, Melissa, for the great and simple recipe!

—Sarah

Size Does Matter! 😳 

Besides salting the zucchini before cooking, the other common mistake is using 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 this summer fave – moist and easy blueberry zucchini bread.

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.

Let’s Make This Together!

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

Get the perfect cut.

This is another place where the right-sized zucchini comes in. If you use a smaller one (highly recommended to get crisp, baked zucchini), slice lengthwise in 4 quarters. If you are using a larger summer squash, you may have to slice each veggie into more spears and use a spoon to scrape out the seeds.

zucchini on a cutting board with a knife next to it.

Olive oil and garlic, but leave off the salt! (For now.)

Transfer the cut spears to baking sheet, drizzle with the olive oil, minced garlic, and toss to combine. The salt and other seasonings are sprinkled on after baking. Why? Because salt releases moisture and we want our perfect little zucchini crisp and browned!

olive oil and garlic sprinkled over the zucchini on a baking sheet.

Spread, bake, and season.

Now let’s separate the spears into their own little zucchini islands. You want them in a single layer and not touching. The more room they have around them for hot air to circulate, the browner they’ll become.

Bake in a steamy hot 450ºF oven for about 14-16 minutes, flipping halfway through. Once they come out is when you finally sprinkle on that salty goodness!

the veggies spread out on a baking sheet.
close up of roasted zucchini on a sheet pan.
This recipe works with a variety of seasonings. Use the simple pantry staples suggested in the recipe below are add your own spin!

Recommended Seasonings & Bonus Options

Expensive ingredients aren’t required to draw out the best flavor. Besides the garlic, olive oil, and summer 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

Expert Tips to Remember

  • Don’t salt the zucchini before roasting. Very important!!
  • Use small-sized zucchini for best flavor and less seeds.
  • If you do have larger courgettes, slice each veggie into more spears and use a spoon to scrape out the seeds, which release a lot of moisture.
  • 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.
a spatula lifting baked zucchini spears.
Three simple tips help for the best roasted zucchini – high heat, spread out, and no salt until after baking!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

roasted zucchini on a white plate with fresh herbs next to it.
4.36 stars (127 ratings)

20 Minute Roasted Zucchini (Not Soggy!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 4
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
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! 
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Ingredients
 

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.
    4 small zucchini (about 1 1½ pounds),, 1 tablespoon olive oil, 2 cloves garlic
  • 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 the zucchini from oven and sprinkle with seasonings. Use a spatula to toss so seasonings are evenly coated. Serve immediately.
    ½ teaspoon dried basil, ½ teaspoon seasoned salt, ½ teaspoon dried Italian seasoning, ⅛ teaspoon salt

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 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.
 
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
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!