How long to roast zucchini?

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.

What temperature to roast zucchini?

You can roast zucchini at 400ºF for 16-17 minutes or 425ºF for 15 minutes.

Can you freeze roasted zucchini?

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.

Parmesan Roasted Zucchini Recipe

Name: Roasted Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 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; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/4 cup freshly grated parmesan cheese

Roasted Zucchini

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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!

Author: Christina
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 servings
Category: Sides
Method: Oven

Ingredients

Units

1 1/2 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
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup freshly grated parmesan cheese

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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 1/2-inch thick slices and then halve each slice. Lay the zucchini slices on the baking sheet and sprinkle each side with 1/4 teaspoon salt (1/2 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 1/2-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.

Find it online: https://runlifteatrepeat.com/parmesan-roasted-zucchini-recipe/