Roasted Zucchini Recipe
This roasted zucchini recipe with olive oil, garlic, and parmesan is simple, quick, and lets the natural flavor of zucchini shine while adding a touch of crispiness and bold seasoning. Ready in just 20 minutes, it’s the perfect side dish for any meal.
Ingredients
- 4 medium zucchini washed and cut into ½-inch thick slices or half-moons
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ cup grated parmesan cheese optional, but highly recommended
Instructions
- Preheat the oven (5 minutes): Set oven to 425°F. Line a baking sheet with parchment paper or lightly spray with oil.
- Cut the zucchini (5 minutes): Slice into ½-inch rounds or half-moons. Place them in a large bowl.
- Season (2 minutes): Drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and Italian seasoning. Toss until evenly coated.
- Arrange on pan (2 minutes): Spread zucchini slices in a single layer on the lined baking sheet. Don’t crowd them!
- Roast (12–15 minutes): Place in the oven and roast the zucchini until golden brown and tender. Flip halfway through for even browning.
- Finish (1 minute): Remove from oven, sprinkle with grated parmesan, and serve immediately.
Notes
- Don’t overcrowd the pan; use two baking sheets if needed.
- Pat zucchini dry before seasoning to avoid sogginess.
- Cut zucchini evenly for consistent cooking.
- Add parmesan during the last few minutes to prevent burning.
- Best served hot straight from the oven.