Simple Roasted Zucchini with Herbs
This incredibly simple roasted zucchini recipe transforms humble zucchini into a tender, flavorful side dish with minimal effort. Roasting caramelizes its natural sugars, enhancing its sweetness and creating a delightful texture perfect for any meal.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the zucchini thoroughly and trim off both ends. Cut each zucchini in half lengthwise, then slice each half into 1/2-inch thick crescent moons or 1-inch rounds. Aim for uniform pieces to ensure even cooking.
In a large bowl, combine the chopped zucchini, olive oil, sea salt, freshly ground black pepper, dried oregano, and garlic powder. Toss gently with your hands or a spatula until all the zucchini pieces are evenly coated.
Spread the seasoned zucchini in a single layer on the prepared baking sheet. Ensure the pieces are not overlapping; overcrowding the pan will steam the zucchini instead of roasting it, leading to a soggy texture.
Roast for 10 minutes, then carefully remove the baking sheet from the oven and gently flip the zucchini pieces with a spatula to ensure even browning.
Return the baking sheet to the oven and continue roasting for another 8-10 minutes, or until the zucchini is tender-crisp and lightly browned at the edges. The exact cooking time may vary depending on your oven and the thickness of your zucchini slices.
Remove from the oven and transfer the roasted zucchini to a serving dish. Garnish with fresh chopped parsley, if desired. Serve immediately as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: For crispy, well-roasted zucchini, ensure pieces are in a single layer with space between them. If necessary, use two baking sheets.
- 2Uniform Cuts: Cutting zucchini into similar-sized pieces ensures they cook evenly. Inconsistent sizes will result in some pieces being overcooked while others are undercooked.
- 3Pat Dry: If your zucchini seems particularly watery, pat the cut pieces dry with a paper towel before tossing with oil and seasonings. This helps prevent sogginess and promotes better caramelization.
- 4Experiment with Herbs: While oregano is classic, feel free to swap it out or combine it with other dried herbs like thyme, rosemary, or a dash of Italian seasoning for different flavor profiles.
Adapt it for your goals.
Spicy Roasted Zucchini
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings for a touch of heat.
Cheesy Roasted ZucchiniCheesy Roasted Zucchini
Sprinkle 1/4 cup of grated Parmesan cheese (or nutritional yeast for a vegan option) over the zucchini during the last 5 minutes of roasting, or immediately after removing from the oven.
Mediterranean ZucchiniMediterranean Zucchini
Add 1/2 cup of halved cherry tomatoes and 1/4 cup of crumbled feta cheese (or vegan feta) to the baking sheet during the last 5-7 minutes of roasting.
Why this is on our healthy list.
Rich in Nutrients
Zucchini is a good source of vitamins A and C, potassium, and manganese, contributing to overall health and immune function.
Promotes Hydration
With a high water content, zucchini helps keep the body hydrated, which is essential for various bodily functions and maintaining energy levels.
Supports Digestive Health
The fiber content in zucchini aids in healthy digestion, helps prevent constipation, and supports a healthy gut microbiome.
Frequently asked questions
It is not recommended to use frozen zucchini for roasting, as it contains much more water and will likely result in a soggy texture rather than tender-crisp. Fresh zucchini works best for this method.
