Learn how to make Roasted Zucchini perfectly with this quick and easy recipe. Directions for spears and slices/ rounds. Light and crisp on the outside, tender, but never mushy on the inside- these are the perfect side for any summer meal! Look at our variations below for some yummy spicy options and directions on how to make with yellow squash or tomatoes!
Zucchini, or courgette, is a beautiful green squash and popular in the summer and early fall. We love to make this recipe with fresh zucchini or summer squash from the garden.
This was inspired by our Air Fryer Zucchini Fritters, and pairs well with our Chicken Caesar Salad Wraps. Need more ideas for your Zucchini? Try our Chocolate Zucchini Bread, Zucchini Pizza and Garden Veggie Pasta.
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Ingredients
- zucchini
- avocado oil
- italian seasoning
- salt
- pepper
- garlic powder
- finely grated parmesan
See recipe card for quantities.
Instructions
1. Preheat oven to 425*F. Chop zucchini into spears by cutting in half lengthwise, then cutting in half lengthwise again, or into rounds that are about ⅜" thick.
2. Place zucchini into a bowl and drizzle the oil over top then toss with a spatula or other stirring utensil until well coated. Pour the spices on top then again toss until well coated.
3. Add the finely grated parmesan and toss again. Make sure zucchini is well and evenly coated.
4. Spread zucchini out on a cooling rack. Place in the 425* F oven and bake spears for 12-14 minutes, until sliiiightly tender. Then broil for 2-3 minutes until cheese reaches desired melty-ness. For rounds bake for 6-8 minutes.
Hint: If using shredded parmesan instead of finely grated, don't toss the zucchini in it as it won't stick. Sprinkle it on top after placing on the cooling rack instead.
Substitutions
- Oil - use any cooking oil you want, just check the smoke point! We don't recommend Olive Oil as these get baked past the smoke point.
- Vegan - Make these vegan by omitting the parmesan, or substituting in your favorite vegan parmesan.
- Yellow Summer Squash - these can be made following the exact same directions with Yellow Summer Squash
- Cheese - these are also great with mozzarella and Romano cheeses. Try it with either or even all 3! Note that mozzarella and Romano shredded cheeses will not stick, so wait and sprinkle the cheese on top instead of tossing with the zucchini.
Variations
- Spicy - add ¼ teaspoon chili pepper flakes when adding the other seasoning for a little kick. This is my favorite way to eat them!
- Deluxe - double the parmesan, and add an extra ½ teaspoon basil and ¼ teaspoon paprika. Dip in your favorite dipping sauce!
- Fresh herbs - Use 1 teaspoon freshly chopped parsley and basil and ½ teaspoon of fresh thyme and oregano for that wonderful flavor that only fresh herbs can bring!
- Roasted Zucchini and Tomatoes - Use cherry or grape tomatoes. Use half the zucchini and 2 cups tomatoes. Toss tomatoes and zucchini together with the oil and spices and parmesan. Place straight on a lightly greased baking sheet and bake as directed above, stirring once, halfway through.
- Roasted Zucchini and Squash - Use any mixture of yellow squash and zucchini and make as directed!
Equipment
Storage
These are best eaten fresh! If you have any leftovers, store in an airtight container. We recommend reheating in the air fryer at 400*F for 2-3 minutes. If you don't have an air fryer roast in the oven at 400 for 4-5 minutes.
We do not recommend freezing this dish. It will turn mushy and soggy when thawed.
Top tip
To keep zucchini from getting soggy: Use a cooling rack to bake on and make sure the zucchini aren't touching each other. They have a high water content, so these are important.
Recipe
Roasted Zucchini
Ingredients
- 1 pound zucchini about 2 small/ small-medium or 1 large
- 2 teaspoons avocado or other cooking oil
- ⅓ cup finely grated parmesan cheese
- ¾ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt up to ¾ teaspoon is still delicious for a saltier taste
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425*F. Use cooking spray to grease a metal cooling rack and place on a baking sheet.
- Cut zucchini- for spears, slice in half lengthwise, then slice in half lengthwise again. For slices and rounds- slice into ⅜" rounds.
- Place zucchini in a bowl and drizzle the oil on top. Using a spatula, stir until the zucchini is well coated.
- Add spices and again stir until well coated.
- Add the parmesan cheese and again stir to combine. Any extra cheese that didn't stick to the zucchini can be sprinkled on after placing the zucchini on the cooling rack.
- Place zucchini on the cooling rack, making sure they aren't touching each other.
- Bake at 425*F.
For Zucchini Spears:
- Bake for 12-14 minutes until they are just starting to become tender, then broil on high for about 2 minutes until the cheese starts to crisp. Watch the zucchini while it's broiling to make sure it doesn't burn!
For Zucchini rounds:
- Bake for 6-8 minutes until slightly tender. Then broil on high for 2-3 minutes until the cheese has crisped. Always watch while broiling so nothing burns!
Notes
- Use small or small/medium zucchini for the spears
- Roasted zucchini is best eaten fresh! Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the air fryer at 400* for 2 minutes or in the oven at 425* for 4-5 minutes.
- We do not recommend freezing this dish, as it will be soggy when thawed.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Nicole
This roasted zucchini was cooked to absolute perfection. Thanks for the information on how to keep it from getting soggy, we loved how crisp it is! Will be making this with all my garden zucchini!