Pop this spiced oven roasted zucchini into the oven while preparing the rest of the meal. In just 20 minutes, it’s golden, tender and ready to serve.
Let’s be honest—zucchini has a bit of a reputation. It’s that vegetable you buy with good intentions, only to find it two weeks later, sad and forgotten in the crisper drawer. But not today! Today, we’re giving zucchini the glow-up it deserves.
Keep this oven roasted zucchini recipe in your back pocket for when you need a quick and easy side dish. It practically cooks itself while you handle the rest of dinner. And if you like options (who doesn’t?), you can switch up the flavors with different herb and spice blends. We love serving it with a hearty dish, like Chicken Potato Stew.
Variations
Change up the flavors by using different herbs and spices. Here are a few of my favorite combinations:
Ingredients and substitutions
- Zucchini: 2 medium-sized zucchini, cut into 1-inch pieces.
- Olive oil: Use a drizzle to coat the zucchini. Avocado oil can be used in a pinch.
- Seasoning: Smoked paprika, crushed dried rosemary, salt and pepper. See variations in the tips section above.
How to roast zucchini
⭐️ See full recipe card below. ⭐️
- Cut the zucchini lengthwise into quarters, then cut into 1-inch pieces.
- Toss the zucchini with olive oil and the seasonings.
- Line the baking sheet with parchment paper to minimize clean-up (I like to use pre-cut parchment paper sheets that perfectly fit a large baking sheet.) Roast the zucchini until tender and light golden brown.
Make-ahead and storage
The zucchini is best when served right after cooking. If you have leftovers, let the zucchini cool, transfer to an airtight container and refrigerate for up to 3 days.
I really like leftover roasted zucchini served at room temperature. Typically I toss it into a salad or mix it with quinoa and Greek dressing for an easy side dish. ❗Tip: I make double batches of Instant Pot Quinoa every few weeks, then freeze the quinoa to keep on hand for sides.
If you prefer to serve it warm, heat the zucchini in a skillet set over medium-low heat. Reheating in the microwave tends to overcook the zucchini.
More zucchini recipes we love
Printable Recipe
Oven Roasted Zucchini Recipe
Pop this spiced oven roasted zucchini into the oven while preparing the rest of the meal. In just 20 minutes, it’s golden, tender and ready to serve.
Servings: 4 Servings
Calories: 31kcal
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Instructions
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Preheat the oven to 425 degrees F. Set one rack in the middle of the oven and one on the bottom level. Line a large baking sheet with parchment paper for easy clean up.
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Cut the ends off of each zucchini, then cut the lengthwise into quarters. Cut into 1-inch chunks.
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In a bowl, toss the zucchini with enough olive oil to coat it. Add the smoked paprika, rosemary, salt and pepper. Toss again to coat. Transfer the zucchini to the prepared baking sheet, spreading out evenly, leaving room between the pieces so they brown instead of steaming.
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Roast the zucchini on the middle rack for 10 minutes, then switch to the lower rack for another 10 minutes, or until the zucchini is light golden brown and tender. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 299mg | Fiber: 1g | Sugar: 2g
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