Crisp on the outside, tender on the inside, this roasted zucchini is delicious and never soggy!
- 1 pound zucchini, about 2 small/ small-medium or 1 large
- 2 teaspoons avocado or other cooking oil
- 1/3 cup finely grated parmesan cheese
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (up to 3/4 teaspoon is still delicious for a saltier taste)
- 1/4 teaspoon pepper
- 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 3/8" 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!
- 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.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: appetizer
- Method: roasting
- Cuisine: American
Keywords: roasted zucchini, roasted zucchini slices, roasted zucchini spears, roasted zucchini and squash, roasted zucchini and tomatoes,