Our roasted zucchini is a great addition to any meal. Baked in the oven, this recipe is versatile and easy. For a stand-alone side dish top with dairy-free basil pesto or drizzle with a garlic butter sauce, use it in your favorite lunch bowl, or as part of a roasted veggie sandwich. Roasted zucchini slices can be served warm or at room temperature.
If you struggle with making fresh zucchini quickly without the rubberiness or excess water. Then this recipe is for you!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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We have been on a roasting streak in the Peel house lately. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about. Serious goodness!
And just like our other roasted favorites, this recipe could not possibly be any easier!
📖Why This Recipe Works
This easy side dish is a great way to use up extra zucchini. Season with dried or fresh herbs, it is a versatile dish ideal for picky eaters.
Most roasted zucchini recipes cut zucchini into spears or zucchini fries. The problem with this cooking method is that the outer skin remains tough while the center, which is naturally soft, is the smallest point and quickly overcooks.
By cutting into rounds and cooking quickly at high heat the outside gets perfectly crisp before the inside becomes mushy. Making the perfect sliced zucchini!
🧾Ingredient Notes
The quantities for this recipe are based on 1 pound of zucchini. Depending on the size of your zucchini this should be about 2 to 3 medium zucchini.
Extra large zucchini is better grated and used in soups and baking recipes like our cheddar and onion gluten-free zucchini bread.
Additionally, you will need a neutral oil, salt, and pepper. See below for other seasoning ideas.
Neutral oils include filtered coconut oil, high- quality vegetable oil, and avocado oil.
⏲️How to Roast Zucchini Slices
This recipe is foolproof. Perfect for first time home chefs!
Step 1: Prep the Zucchini
Wash and dry the zucchini. Trim both ends and then slice ½ inch thick on the diagonal. Line a baking sheet with parchment paper to prevent sticking.
Alternatively, you can oil the baking sheet or use aluminum foil but I find parchment works better. Arrange the zucchini on the baking sheet in a single layer.
Be sure the slices are not touching. Lightly oil both sides. Sprinkle with salt and black pepper and any other seasonings you like.
Step 2: Roasting
Roast in a pre-heated 400 F degree oven for 10 to 15 minutes. Flip halfway through for even caramelization. Roasted zucchini rounds shouldn't be mushy or rubbery. A nice firm texture with a light crunch and golden brown.
If you want a more golden color, cook for 10 minutes and then broil for 1 to 2 minutes per side. Note that if you used parchment paper it may burn a little (see my photos for reference!).
🥗 How to Use Roasted Zucchini
While roasted zucchini is great on its own as a healthy side dish we find it is one of those vegetables that can be incorporated into various dishes
- Served with roasted eggplant, topped with feta, toasted pine nuts, and fresh parsley
- Tossed with our quick and easy san marazano sauce and fresh parsley
- As a side dish for my gluten-free lemon chicken piccata
- Over a salad with marinated artichokes, roasted peppers, Kalamata olives,
and cherry tomatoes As part of a veggie stack with dairy-free basil pesto- On a roasted veggie sandwich
👩🏻🍳 Expert Tips
Slicing the zucchini rounds on the diagonal will provide a larger surface area for seasoning and create a more attractive presentation.
💭 Seasoning Ideas
While this recipe is for the basics of roasting zucchini slices, we get you might want to jazz it up a bit more than salt and black pepper. Here are some of our favorite seasoning blends that you can add before baking the zucchini.
Lemon- Pepper- 2 tablespoons lemon pepper seasoning blend or 1 teaspoon of black pepper and the zest of two lemons
Greek- 2 tablespoons Za'atar spice blend
Parmesan- ¼ cup of parmesan cheese plus ½ teaspoon of crushed red pepper
For crunchy parmesan, check out my favorite roasted zucchini and summer squash with parm recipe!
Curry- 2 teaspoons Madras curry powder plus ½ teaspoon garlic powder or 1 clove of fresh garlic
Tuscan- 1 tablespoon crushed fennel seeds, 1 teaspoon onion powder, and ½ teaspoon garlic powder
Tex Mex- 1 tablespoon chili powder, 2 teaspoons cumin, and 1teaspoon coriander. I don't recommend taco seasoning as it is too salty.
Peel House Blend- 1 tablespoon paprika, 1 teaspoon celery salt, and a pinch of cumin (hold the kosher salt)
Spicy Italian- 1 tablespoon Italian seasoning blend plus 1 teaspoon crushed red pepper
Sesame & Herb- 1 teaspoon sesame seeds, ½ teaspoon celery seed, ½ teaspoon dried parsley, and ½ teaspoon onion powder
Lemon & Herb- zest of one lemon plus 1 teaspoon each of dried basil, parsley, and oregano
🌡️ Storing Leftovers
I recommend eating the baked zucchini right away. Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat in the oven set to 400 F degrees until warmed through.
Do not freeze roasted zucchini.
More Roasted Vegetable Recipes
💬 Frequently Asked Questions
Like eggplant and other squashes, zucchini should feel heavy for its size. The skin should be dark green and smooth and free of blemishes. If the skin looks slightly shriveled, it probably hasn't been freshly picked.
Zucchini is ready to harvest when it is a minimum of 6 inches long. The color should already be bright green. You can wait to pick some larger varieties until they are bigger.
If the zucchini is soft discard it. Zucchini should always feel firm.
I prefer to store zucchini in the crisper section of the refrigerator. Store them whole, dry, and unwashed. The zucchini should keep for at least a week.
No. You do not need to peel the zucchini. Like other vegetables with high water content, the majority of the nutrients are in the skin.
Many supermarket veggies are waxed so be sure to thoroughly clean and dry them before using.
For this recipe, we cut into ½-inch round slices for quick and even cooking. You can also cut into spears when roasting or baking but I found that spears having one thick side and one thin side result in under or over-baking one part of the zucchini.
Zucchini can be cut into half moons or spiralized for sauteing and shredded for fritters.
10 to 15 minutes turning halfway through. This recipe says 12, but check it at 10 minutes. The recipe assumes you did at least a ½ inch round. If your zucchini is smaller it will be done sooner.
Well-cooked zucchini should be a little crunchy still.
There are three reasons soggy zucchini happens. First, overcrowding in the pan. Leave plenty of space on the baking sheet.
Second, overcooking the zucchini. Always check your zucchini a few minutes before you think it will be done. If you are roasting zucchini for meal prep only cook it halfway so it is properly done on the reheat.
Third- your zucchini wasn't fresh. See above for selecting and storing zucchini.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Roasted Zucchini Slices
Equipment
Ingredients
- 1 pound zucchini
- 1 tablespoon olive oil
- kosher salt and pepper
Instructions
- Preheat oven to 400 F degrees. Line rimmed baking sheet with parchment paper or brush the pan with olive oil.
- Cut zucchini diagonally into ½ inch slices. Place on parchment paper. Brush lightly with olive oil. Sprinkle with salt and pepper.1 pound zucchini, 1 tablespoon olive oil, kosher salt and pepper
- Roast until tender but still crunchy, 12-15 minutes. Flipping halfway through.
Video
Notes
- I recommend eating the baked zucchini right away. Store leftovers in an air tight container in the refrigerator for 1-2 days. Reheat in the oven set to 400 F degrees until warmed through.
- Do not freeze roasted zucchini.
Sam K says
I like the cut that’s recommended in this recipe. I’m using it in a roasted veg medley (& also in place of chayote squash bc I couldn’t find that this time. It won’t be the same juicy & kind of unexpected textured bite but I think it’ll do just fine). I’m using zucchini, yellow squash, onion, apples & tomatoes again bc that was delicious the last time I made it. Glad to have found a recipe that is more conservative w its cook times bc I found myself setting a couple of timers—I guess my oven runs WAY hotter than I thought it did! Hoping for *similar* results with this veg medley as I had w the chayote—it’s not going to be the exact same experience, but I love all roasted squashes, so I’m fairly confident that this one will taste great as well. I’m looking forward to a solid & delicious vegan main-dish component! Thanks!
Ben Myhre says
This is a great and simple recipe. The kind of recipe that everybody should have in thier back pocket, except not really in thier back pocket, just a metaphorical back pocket.
Jen says
Ben, you crack me up!
Sam says
Lol really? I never knew I needed or even had a metaphorical back pocket nor have I gone so far in my fantasy to even wonder about maybe like, actual front pockets…that’s just sending me! I mean, we all know the lore of the common plight—few are known to own clothing w even literal pockets, so I’m happy to know about these types of things! Does this also include space to store both wisdom & ingredients “up my sleeve?!” Haha, it ought to! Also if indeed I had any literal pockets, I just might carry my very-vague “recipes” in them, front pockets or back…it’s all just a list of times & temps really, so the rest of my actual pockets are still open for carrying other items…that’s so important to me. (But uh, I guess if I have even one pocket I can carry my time/temp/veg list bc I’ve stored that in my phone’s notes app.) Clever, riiight… uhnnnhn. Ahh pockets, both literal & metaphorical…they’re as important as chili peppers tbh. But I’m not saying I’m the one who’s gonna be walking around w pockets full of chili peppers or squashes. That gets unwieldy doesn’t it… ;))) I’m fairly (& tbh duly!!) excited to see another person who understands the will, the way of the struggle. Heh… I had a giggle anyway!
Ashley Marie Lecker says
I love the flavor of roasted veggies, and zucchini is certainly on my list. I love this simple recipe and can't wait to use it this summer when it is in season in my area!
Ramona says
Love this recipe and it’d make a beautiful side to my roast chicken tonight. Thank you for sharing and the inspiration 👍
Jen says
Glad you enjoyed!
Pavani says
I think roasting brings out the most flavor in zucchini. I love roasted zucchini on salads, sandwiches and even pizza. Thanks for the tips on making the perfect roasted zucchini.
Whitney says
I love adding zucchini to a variety of meals, thanks for giving me some more ideas.
Jenn says
I love that this is such a simple dish - side dishes like these save my dinners! I can't wait to try this, with one of my favorite veggies!
SHANIKA says
This recipe is such a great quick, snack option! I love zucchinis. They are so good!
Barb says
I love the added flavor that roasting Zucchini has. Making this tonight