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    Home » Recipes » Side Dishes

    Roasted Zucchini

    Published: Sep 27, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Plate of cooked zucchini with text: Oven Roasted Zucchini.

    This Roasted Zucchini with parmesan recipe will show you exactly how to bake it in the oven to make it crispy on the outside and not soggy! It is an easy vegetable side dish that lets the summer squash really shine. Serve it as a healthy party appetizer or a side dish.

    You'll also love Roasted Celeriac and Roasted Curried Parsnips. Baking veggies in the oven concentrates the flavors and makes them extra tasty!

    Close up of spears of roasted zucchini on a plate.

    Zucchini is an incredibly versatile vegetable. The fact that it can be used in both savory and sweet recipes (like Chocolate Zucchini Bread) really speaks to its delicate flavor.

    Zucchini tends to soak up whatever flavor you add to it, and it can be cooked in so many different ways. One of my favorite ways to eat zucchini is by roasting it in the oven.

    This recipe shows you exactly how to roast zucchini spears in the oven that they are not soggy.

    My top trick (thanks Mom!) is to bake them on a baking rack so that air circulates around the entire vegetable.

    This results in the best-tasting zucchini that is crispy on the outside and tender on the inside. The perfect vegetable recipe to make as an appetizer or to pair with any meal!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • Vegetable Side Dishes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    This recipe will show you how to get crispy zucchini without any frying.

    You can serve it as a side dish or as an appetizer with your favorite dipping sauce (try marinara).

    Customize the seasonings and herbs to your own personal tastes.

    Roasted Zucchini is a great way to enjoy any extra summer zucchini from the season.

    Ingredients

    Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

    Labelled ingredients on a table.
    • Zucchini - This summer squash is the perfect candidate for seasoning and roasting in the oven and can be found year-round.
    • Olive Oil - Helps create a crust around the outside making them nice and crispy.
    • Garlic - Gives roasted zucchini a fresh garlic flavor.
    • Italian Seasoning - A blend of dried Italian herbs is a great way to flavor zucchini. Feel free to mix it up with other herbs or seasonings.
    • Salt & Pepper - Helps balance the flavors of the herbs and cheese.
    • Parmesan Cheese - Gives the zucchini a salty flavor on top that makes them easy to enjoy.
    • Chopped Parsley - A fresh herb garnish adds flavor and a pop of green color.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this roasted zucchini recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Prepare for baking: Preheat your oven to 400F (200C). Add an oven-safe cooling rack onto a large baking sheet and set it aside.

    Bowl of oil and seasoning.

    Assemble the herb garlic oil: Finely mince the fresh garlic, then stir it into the olive oil. Add the Italian herbs, salt, and pepper. Set aside to develop the flavor.

    Cutting zucchini into spears.

    Prepare the zucchini: Wash and dry your zucchini thoroughly. Remove the ends using a sharp knife, then cut them in quarter pieces lengthwise. Cut each quarter into 2-3 spear shapes depending on their size.

    Spears of zucchini in a bowl with seasoning.

    Season the zucchini: Add the zucchini spears to a large mixing bowl, then drizzle with the seasoned oil. Toss gently to make sure each piece is coated.

    Spears of zucchini on a rack on a tray ready to roast.

    Roast: Add the seasoned zucchini spears onto the baking rack in a single layer. Bake for about 20 minutes or until the zucchini is soft and brown on the outside.

    Cooked zucchini out of the oven.

    Garnish and serve: Remove the roasted zucchini from the baking sheet and sprinkle with grated parmesan and fresh parsley. Serve warm.

    Top tips

    Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.

    Make sure you are putting the seasoned veg in a single layer to prevent them from steaming. You can use two baking sheets or roast them in batches.

    When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.

    Do not put the oven below 400 degrees F for optimal roasting.

    For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.

    How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.

    Serving Suggestions

    Enjoy as a tasty side dish any day of the week, or even for Christmas or Thanksgiving dinners.

    Serve at a party along with Herb and Garlic Stuffed Mushrooms or Mini Baked Potatoes.

    Eat roasted zucchini as a snack and use Copycat Cane’s Sauce, Zax Sauce, Homemade Ketchup or Alabama White Sauce for dipping.

    Makes a great side dish next to a hearty Portobello Mushroom Steak or Eggplant Steaks for a vegetable-packed meal.

    Variations

    You can also use yellow squash or a combination of green and yellow summer squash to make this recipe.

    Add some spice by adding some cayenne pepper or chili oil into the garlic oil mixture.

    Flavor the oil with Cajun seasoning, Curry seasoning, Greek seasoning, or your favorite spice blend. Try Baharat for a Middle Eastern Flavor, or Old Bay Seasoning.

    Feel free to change up the grated cheese by using grated Asiago or pecorino romano cheese instead of parmesan.

    Give it a smoky flavor by using some smoked paprika in the seasoning blend.

    A squeeze of lemon juice on the roasted zucchini adds a pop of fresh bold citrus flavor that pairs well with this veggie.

    Storage

    Storing: You can store leftover roasted zucchini in an airtight container in the fridge for 1-2 days. Reheat in the oven or in an air fryer for best results.

    Freezing: Due to the high water content in zucchini, freezing is not recommended.

    Serving dish of roasted zucchini with parmesan cheese.

    FAQs

    How do you make zucchini not soggy?

    In order to keep roasted zucchini from getting too soggy, you’ll need to make sure air is circulating around the entire vegetable. This is achieved by baking it on a wire baking rack. You’ll also want to make sure your zucchini spears are not too big as bigger spears can contain too much moisture.

    Should you salt zucchini before roasting?

    There is no need. The garlic oil in this recipe contains salt. Keeping the salt in the oil will help the zucchini hold as much moisture in as possible to help create a crust on the outside.

    Should you peel zucchini before roasting?

    No. The peel is what helps the zucchini stay together while roasting. It is soft and completely edible, plus holds most of the nutrients.

    Vegetable Side Dishes

    We hope you love this roasted zucchini recipe as much as we do! Be sure to try these other tasty vegetable side dishes.

    • Air Fryer Asparagus
    • Pea Puree
    • Easy Roasted Celeriac
    • Roasted Swede (Rutabaga)
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    📖 Recipe

    Serving dish of roasted zucchini with parmesan cheese.

    Roasted Zucchini

    Kate Hackworthy | Veggie Desserts
    This Roasted Zucchini with parmesan recipe will show you exactly how to bake it in the oven to make it crispy on the outside and not soggy!
    5 from 6 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 5
    Calories 79 kcal

    Equipment

    • Baking sheet

    Ingredients
     

    • 4 small zucchini or 2 large
    • 2 tablespoons extra virgin olive oil
    • 2 cloves of garlic minced
    • 1 teaspoon Italian herb seasoning
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons freshly grated Parmesan use vegetarian or vegan parmesan if required
    • 2 tablespoons chopped parsley or other herbs

    Instructions
     

    • Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.
      (Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)
    • First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.
    • Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.
    • Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.
    • Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.
    • Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.
    • Sprinkle with the parmesan and parsley and serve warm.

    Notes

    • Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.
    • Make sure you are putting the seasoned zucchini in a single layer to prevent them from steaming.
    • You can use two baking sheets or roast them in batches.
    • When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.
    • Do not put the oven below 400F for optimal roasting.
    • For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.
    • How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.

    Nutrition

    Calories: 79kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 246mgPotassium: 424mgFiber: 2gSugar: 4gVitamin A: 449IUVitamin C: 31mgCalcium: 30mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Mexican Quinoa Salad
    • Air Fryer Roasted Potatoes
    • Roasted Radishes
    • Broccoli and Cheese Sauce
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    Reader Interactions

    Comments

    1. Toni

      September 28, 2021 at 11:16 am

      5 stars
      I love it! Perfectly crispy and delicious! Thanks for the recipe! It popped up on my emails just as I had lots of zucchini to use up tonight.

      Reply
    2. Tara Teaspoon

      September 27, 2021 at 3:47 pm

      5 stars
      I have tried a few recipes for roasted zucchini and this one surprised me. It cooked well and the taste was spot on. Plan to eat this a lot.

      Reply
    3. Beth Sachs

      September 27, 2021 at 2:28 pm

      5 stars
      Roasted courgettes are one of my favourite veggie side dishes. The kids love them too. This recipe sounds delicious.

      Reply
    4. Gina

      September 27, 2021 at 2:21 pm

      5 stars
      These are like the healthier version of zucchini sticks and love that they're so easy to make!

      Reply
    5. Alisa Infanti

      September 27, 2021 at 2:08 pm

      5 stars
      These are always a favourite for dinner!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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