Turn bland zucchini into an ultra-flavorful side dish with this roasted zucchini recipe. Combine fresh lemon and garlic, spices, and parmesan cheese, and bake until tender. Done in 30 minutes– this easy oven roasted zucchini is the answer to enjoying extra zucchini all season long!
Zucchini. You either love it or hate it, or prefer it in baked goods. I used to fall in the latter category, favoring any other savory vegetable. You see, cooked zucchini can be soggy and complete mush. No, thanks.
But my opinion changed in a few years ago– turns out that I was cooking it all wrong, because when done right, it's absolutely delicious. And while there are many roasted zucchini recipes out there, this version is my absolute favorite. It's the one I make all the time especially when zucchini is in surplus from the garden.
The Best Roasted Zucchini Recipe
- Tons of flavor from the fresh herbs, lemon and garlic
- Quick & easy to make, done in just 30 minutes (minimal hands on time too!)
- Perfectly tender– not mushy or soggy
- Done in just 25 minutes
- The perfect way to use up excess zucchini
Grab These Ingredients
- Zucchini: You need 1 ½ pounds of zucchini, about 3-4 regular-sized, cut down into ½-inch half-moon shapes.
- Olive Oil: For baking.
- Lemon Juice: The fresh lemon juice adds brightness to this dish.
- Fresh Herbs: Using fresh oregano and fresh parsley gives the best flavor. In a pinch, you can use dried of each. See the recipe notes for the amount.
- Garlic: I always recommend using fresh garlic when you can, but garlic powder will work in a pinch. See the recipe notes for the amount.
- Salt & Pepper: Essential for flavor, and the salt plays a very important job of drawing out the moisture from the zucchini.
- Red Pepper Flakes: Adds a slight kick without being too overpowering.
- Parmesan Cheese: You don't need much, just ¼ cup to sprinkle over the top of the zucchini.
Overview: How To Roast Zucchini
Let's walk through the recipe. You can find the full printable recipe below in the recipe card.
- Slice & Prep the Zucchini: Slice the zucchini into ½-inch thick slices and then halve each slice into half-moon shapes. Place a double layer of paper towels or a clean kitchen towel on a baking sheet, and lay the zucchini slices on top. Sprinkle each side with salt and let sit for 10 minutes. Then, blot with the paper towel to remove the excess water.
- Combine Ingredients: Add the zucchini, olive oil, lemon juice, garlic, parsley, oregano, red pepper flakes, salt, and pepper into a large bowl and toss together.
- Bake: Spread the zucchini in an even layer onto the baking sheet and bake for 12 minutes. Remove from the oven and evenly sprinkle with parmesan cheese on top. Bake for an additional 3 minutes, until the zucchini is fork-tender. If desired, broil for 1 minute for additional browning.
3 Success Tips
I've made this recipe at least a dozen times so far this season. Here are my tips for making the best oven roasted zucchini.
- Cut the zucchini into ½-inch slices for even baking. If the pieces vary in size, thinner slices will burn or turn to complete mush before thicker slices are tender.
- Remove as much excess moisture from the zucchini as possible prior to baking. Find more detailed tips below to ensure you don't end up with soggy or mushy zucchini.
- Avoid overcrowding the baking sheet to allow for browning. You want the zucchini to roast and when placed too close together it will steam, not allowing it caramelize properly.
How To Prevent Soggy Zucchini
Naturally zucchini has a lot of excess moisture and just like in these zucchini fritters, the moisture will destroy your roasted zucchini. You need to remove as much of the moisture as possible– you don't want to skip this step.
To do this: place the sliced zucchini on the baking sheet and sprinkle both sides with salt. Let it sit for 10 minutes. The salt helps pull the water out of the zucchini; you'll see it on top of the zucchini slices and the paper/kitchen towel they're sitting on will be damp. Blot until dry.
Storing & Reheating Instructions
This parmesan roasted zucchini can stays fresh in the refrigerator for up to 5 days. Cover and store tightly in a container with a layer of paper towels on the bottom to absorb moisture. I don't recommend freezing zucchini due to how much moisture it has– as it thaws, it will only produce more.
To reheat, you can either heat in the microwave, sautéed over medium heat, or in the air fryer.
FAQ
The cooking time will vary based on how thick the zucchini is sliced. A guide for bake times is as follows: 400ºF for 16-17 minutes or 425ºF for 15 minutes.
You can roast zucchini at 400ºF for 16-17 minutes or 425ºF for 15 minutes.
I don't recommend freezing roasted zucchini due to how much moisture it holds, even with removing as much as possible. As it thaws, it will only produce more liquid.
Roasted Zucchini
Description
Ingredients
- 1 ½ pounds zucchini, about 3-4 zucchini
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 2 cloves garlic, minced
- 1 Tablespoon minced fresh oregano
- 2 teaspoons minced fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven 425ºF. Line a large baking sheet with parchment paper or silicone baking mat. Then, place a double layer of paper towels or a clean kitchen towel on top. Set aside.
- Slice the zucchini into ½-inch thick slices and then halve each slice. Lay the zucchini slices on the baking sheet and sprinkle each side with ¼ teaspoon salt (½ teaspoon total.) Let sit for 10 minutes. Blot the zucchini with the paper towel or kitchen towel to remove the excess water.
- In a large bowl, combine the zucchini, olive oil, lemon juice, garlic, parsley, oregano, red pepper flakes, salt, and pepper making sure the zucchini is evenly coated. Place the zucchini onto the baking sheet, spreading into an even layer.
- Bake for 12 minutes. Remove from the oven and evenly sprinkle with parmesan cheese on top. Bake for an additional 3 minutes, until the zucchini is fork-tender. If desired, broil for 1 minute for additional browning.
- If desired, garnish with additional parmesan cheese and fresh parsley. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The zucchini can be sliced up to 1 day in advance covered tightly and stored in the refrigerator. You can do step 2 up to 5 hours in advance, then continue at step 3.
- Zucchini: You want to make sure that you cut into ½-inch thick slices. It's up to you if you prefer rounds or half-moons.
- Parmesan Cheese: To keep this recipe dairy-free, you can omit the parmesan cheese or use vegan cheese.
Leave a Reply