You’ve tried all zucchini recipes, but there’s still more in your fridge. Now, let’s bake this simple Roasted Zucchini dish!
Oven-baked zucchini, seasoned with Parmesan and herbs, is the perfect easy summer side dish.
You’ll remake it because it’s easy, good for you, and amazingly, everyone at home enjoys it without any objections.
I usually prefer quick, healthy side dishes that pair well with various meals, but occasionally, I enjoy getting more creative with them.
This recipe for Roasted Zucchini is precisely that.
It bakes hands-free in the oven, allowing me to focus on putting the rest of the meal together.
It has flavorful ingredients like Parmesan and olive oil that will appeal to finicky eaters and vegetable skeptics alike.
How to Make Roasted Zucchini?
This recipe is wonderfully simple. Don’t overcomplicate it! I’ve outlined basic steps and spice tips for your creativity.
Begin by removing the ends of your zucchini and cutting it into quarters lengthwise. This is what I call the “spear” strategy.
Because zucchini takes less time to chop, cutting it into halves and quarters makes this recipe quick and easy to prepare.
- Advantages of larger zucchini pieces: They’re less likely to overcook and turn soggy. Learn how to prevent zucchini sogginess below.
- Drizzle the zucchini with olive oil, salt, and pepper for flavor.
- Feel free to add your preferred spices. I prefer Italian seasoning; it’s versatile and pairs well with zucchini dishes.
- Drizzle with Parmesan. Because everyone likes Parmesan.
- Toss to evenly coat the zucchini.
Now, here’s the game changer to achieve perfect, crispy yet tender Roasted Zucchini, avoiding sogginess.
- Enhance zucchini by elevating it on a baking rack, then placing the rack on your baking sheet. This allows air to circulate around the zucchini and helps water evaporate, resulting in a wonderfully caramelized, not soggy, zucchini.
All that remains now is to bake!
- Roast the zucchini for 12 to 15 minutes at 400 degrees F, or until soft.
- From here, I prefer to broil the zucchini for a few minutes to crisp up the Parmesan.
Your roasted zucchini is now hot, faintly cheesy, and extremely delicious.
Squeeze some fresh lemon juice over the top and, if desired, sprinkle the zucchini with fresh herbs. Delicious!
How To Roast Zucchini That Isn’t Soggy!
Have you ever been puzzled as to why your grilled zucchini became soggy? There are two possible causes.
Overcrowding the pan causes soggy roasted zucchini
If you pack the vegetables on the pan too closely, the air will not circulate properly and the vegetables will steam rather than roast.
Baking the zucchini on an elevated baking rack, as this recipe instructs, helps the airflow and prevents soggy zucchini.
If you have excess zucchini slices in one pan, use two for baking, especially with chips or fries. Place pans in oven on upper and lower racks, swap positions halfway.
Overbaking causes soggy roasted zucchini
Unlike harder vegetables, zucchini has a high water content. That means if you overbake it, the water will escape and your courgette will get soggy.
Cutting the courgette into bigger pieces is a good precaution. Larger chunks are more difficult to overcook. Another reason I enjoy chopping zucchini into spears.
More Slicing Options
You have alternative options if spears aren’t your thing!
- Cut zucchini into bite-sized pieces for Air Fryer Zucchini.
- To prepare baked zucchini chips, slice zucchini into 1/4-inch-thick coins and bake at 350°F for 15 minutes.
When making zucchini chips, ensure slice spacing and avoid overcooking. Also, consider using the baking rack method.
Spices for Roasted Zucchini
My favorite mix: is Italian seasoning, Parmesan, and lemon. Loved by all, pairs well with anything.
For other choices, you can also:
- For heat, add a small amount of red pepper flakes.
- Add one minced garlic clove.
- Replace the lemon juice with lime juice and the Italian spice with chili powder (leaving out the Parmesan).
- Sprinkle fresh herbs like dill and basil on the roasted zucchini.
- Replace Parmesan with crumbled feta. Add feta after baking zucchini.
How to Store Roasted Zucchini
Due to the high water content of courgette, I generally do not advise freezing it. Frozen zucchini becomes mushy when thawed.
However, it’s simple to preserve roasted zucchini in your refrigerator! This is how:
- Cool completely, then store in an airtight container.
- Keeps well for up to 4 days.
- Reheat at 400°F briefly on an oiled sheet; avoid overcooking to prevent sogginess.
What to Serve with Roasted Zucchini
When serving roasted zucchini, you have several delicious options to complement this dish:
Main Dishes: You can pair roasted zucchini with hearty main dishes like Stuffed Round Zucchini, Pan Seared Flank Steak with Garlic Butter, Honey Garlic Baked Salmon, Parmesan Crusted Pork Chops, or Turkey Zucchini Meatballs.
Side Dishes: If you prefer side dishes, you can consider options like those listed in the article on americasrestaurant.com. They offer insights into 7 best side dishes that pair perfectly with zucchini.
Protein: Roasted zucchini can also be served with a protein source for a well-rounded meal. Chicken, fish (such as pan-seared salmon or baked cod), or even Chilean sea bass can complement the flavors of roasted zucchini.
You can eat zucchini skin; it’s thin and edible. Skin thickness varies with zucchini size, so peeling is optional.
While baking with zucchini, some peel it to remove the green color, but it’s not required. Peeling also conceals the green from kids to use in various dishes. 😉
I like using high heat (450ºF / 230 ºC) for roasting to retain moisture and achieve browning. It takes just 15 minutes for a simple, nutritious side dish!
Like many veggies, eating raw is healthiest. But it may taste better lightly cooked and seasoned or added to salads, soups, or tacos.
- Set the oven to 400 degrees Fahrenheit. Apply nonstick spray to a cooling rack and set it on a baking sheet with a rim.
- In a small bowl, stir together the Parmesan, salt, pepper and Italian seasoning, salt, and pepper.
- Put zucchini in a big bowl. Add oil and Parmesan mix. Mix, then place zucchini on cooling rack, avoid overlap.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is gently crunchy on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
- After taking the zucchini out of the oven, immediately drizzle it with lemon juice. Add some fresh herbs. Enjoy warm or at room temperature.