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This easy oven roasted zucchini recipe is such an easy and healthy side dish, it’s sure to become a staple. I love sharing how to make all kinds of low carb vegetables in the oven, and zucchini is definitely one of my faves… especially in the summer. In fact, every summer I try to see how many zucchini recipes I can squeeze in. This baked zucchini in the oven is my 6th recipe this season!
While it’s fun to sneak it into unexpected comfort foods like zucchini pizza crust, zucchini fries, and zucchini chips, you’ll even more commonly find me cooking simple roasted zucchini squash (or sauteed zucchini!) as a side dish to pair with a low carb dinner.
If you don’t know how to roast zucchini in the oven yet, you’re missing out, and it’s time to fix that right away. Happy summer… I mean, happy zucchini season!
Why You’ll Love This Oven Roasted Zucchini Recipe
- Summery veggie flavor
- Tender texture with caramelization
- Super easy to make
- Just 4 simple ingredients (plus salt and pepper)
- Ready in less than 30 minutes
- Perfect healthy side dish that’s naturally low carb and gluten-free
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking zucchini on the stove top, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Zucchini – You’ll need 2 pounds of zucchini for this roasted zucchini recipe. You can also make the same dish using yellow squash, patty pan squash, or try roasted zucchini and squash together.
- Olive Oil – Adds flavor and helps the zucchini brown. Avocado oil can be used as well.
- Italian Seasoning – I make my own Italian seasoning mix, but store bought works, too. You could also make these with Cajun seasoning, lemon pepper seasoning, or even taco seasoning. Another option is to chop up some fresh herbs instead — use 1/2 to 1 tablespoon for this recipe. (And let’s be honest, plain salt and pepper are totally delicious, as well.)
- Garlic Powder – The powder works best, as fresh garlic would burn in the high heat of the oven. Granulated garlic, which is like garlic powder but more coarse, also works but you’d need a bit more of it.
- Salt & Pepper – I use sea salt for all my recipes, but kosher salt is fine as well.
VARIATION: Add parmesan cheese or lemon juice!
- Lemon juice – Add 1-2 tablespoons of lemon juice along with the olive oil.
- Parmesan – Simply toss the zucchini in 1/4 to 1/3 cup grated parmesan before roasting, or sprinkle it on top afterward if you prefer. For a thicker parmesan cheese breading, try parmesan zucchini fries.
How To Roast Zucchini In The Oven
This section shows how to bake zucchini in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The method is very similar to cooking any other kind of roasted vegetables, including other summer squashes like patty pan squash and yellow squash.
- Cut zucchini into spears. Simply cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 sticks out of each larger piece. See below for a visual.
- Season zucchini. In a large bowl, toss the zucchini sticks with olive oil and season with Italian seasoning, garlic powder, sea salt and black pepper. Toss to coat.
- Arrange. Place zucchini sticks in a single layer on a baking sheet, with spaces between them. (You can line the pan with aluminum foil or parchment paper if desired. Cooking spray is recommended if using foil or an unlined pan.)
- Roast zucchini in the oven. Bake until tender, flipping halfway through. I like to serve roasted zucchini with a sprinkle of fresh parsley.
How Long To Roast Zucchini At 400?
Roasted zucchini spears in the oven take about 15-20 minutes at 400 degrees F, flipping halfway through for best results. If you like it a little more crisp tender, cook for a few minutes less. If you like it a little softer, cook for a few minutes more! How long you should bake zucchini can also vary depending on the thickness of the spears, so keep an eye on them.
How To Roast Zucchini Without It Getting Soggy?
Due to their high water content, the key to perfect roasted zucchini is high heat. Roast at 400 degrees F, and not for too long. The roasting time will vary depending on the size and shape of your zucchini pieces, so check on it occasionally.
TIP: Broil your zucchini at the end for extra browning.
This will give it a golden color without making it soggy.
Can You Make Roasted Zucchini Slices?
Sure, you can roast zucchini rounds, too! Just slice your zucchini into 1/4-inch slices instead of spears, then follow the same instructions.
IMPORTANT: Slices will actually roast faster than spears.
Flip them after 5 minutes, and they’ll be done around 10 minutes or soon after that.
Oh, and if you like roasted zucchini rounds, you might as well make ’em into zucchini pizza bites!
Storage Instructions
Store any leftover oven roasted zucchini slices or spears in an airtight container the refrigerator for 2-3 days.
However, since this roasted zucchini recipe takes just 15-20 minutes to bake, I recommend baking it fresh for best results. You can cut up zucchini ahead of time if you want to meal prep.
Can You Freeze Oven Baked Zucchini?
Yes, you can freeze roasted zucchini squash. Freeze in a single layer on a parchment lined baking sheet, then once frozen solid, transfer to a freezer bag.
If you have uncooked leftovers, you can freeze zucchini to use in other recipes, too!
Reheating Instructions:
Reheat roasted zucchini squash in a 350 degree F oven or microwave, until heated through. It may be a bit mushier than the original — but still delicious if you ask me!
What To Serve With Roasted Zucchini
Serve your baked zucchini with a protein for a healthy meal:
- Chicken – Try air fryer chicken thighs, pan seared chicken breast, baked chicken leg quarters, or dozens of other chicken recipes here.
- Fish – Pan seared salmon, baked cod, or pan fried tilapia make great pairings with roasted zucchini. For a special occasion, Chilean sea bass is the best!
- Beef – Can’t go wrong with a grilled steak or oven steak! You can also keep it simpler with juicy burgers instead.
- Pork – My favorites are stuffed pork chops or a pork tenderloin.
More Healthy Zucchini Recipes
If you like pan roasted zucchini recipes like this one, you’ll probably love some of my other healthy zucchini recipes:
Tools For Cooking Zucchini In The Oven
- Baking Sheet – The key to perfectly roasted zucchini squash? Giving the zucchini enough space. So, be sure to use a large enough pan.
- Chef’s Knife – High quality knives make a huge difference in the kitchen, especially when it comes to veggie prep. This is the one I use often.
Oven Roasted Zucchini Recipe
Oven Roasted Zucchini (So Easy!)
This EASY oven roasted zucchini recipe makes a quick, healthy side dish! Learn how to roast zucchini in the oven with just 4 ingredients.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, if desired.
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Cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 spears out of each larger piece.
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Toss zucchini sticks with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper, and toss again to coat.
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Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast in the preheated oven for 7 minutes. Flip the pieces over and continue roasting for about 8-13 more minutes, until tender and golden brown.
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Optional step: Place roasted zucchini under the broiler for 1-2 minutes to brown more, if desired.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1/6 entire recipe (about 8 pieces)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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18 Comments
Carol
0Great tasting way to use up my zucchini squash. Super easy and quick. Goes well with any meat dish. Mine was a little soggy, but it still tasted delicious. I think next time I’ll try the convection roast method on my oven.
Vgw
0Can this be cooked in the Airfryer?
Wholesome Yum D
0Hi, Yes, you could make this in the air fryer.
Gee Gee
0Excellent recipe! I was given a lot of zucchini and had no idea what to do with it and then found this recipe and my husband loved it – his comment was “good dinner hon”
Irina
0Great recipe and I will for sure to try it! Have been searching for quick roasted veggie recipes that would not make mush at the end of cooking. Love zucchini, squash, peppers and always tried to make the cooking process simple, effective, and have great tasting product that would retain raw qualities with max amount of nutrients. I’m a long term vegan, 80% raw, and focusing on simplifying the way of eating; however, I could never consume raw squash and zucchini. Will try this recipe and thank you for posting! One question: can I use glass cooking pans without parchment paper or do I need the paper? I never bake in metal. Thank you again!
Wholesome Yum D
0Hi Irina, Yes, you could use glass bakeware.
Lisa Fox
0Recipe was easy and tasted great. Seasonings were spot on. I would definitely make this again!
Toni
0Such a great idea for zucchini!! I will definitely make it again!
Tara G
0Seriously perfect every single time I make it! LOVE it!
wilhelmina
0Super delicious! This has become my favorite way to eat zucchini!
Sandra Chavis
0I loved the recipe it was delicious. I used minced garlic instead of powdered garlic.
Super good!!!!!!
Susan
0Easy and delicious! Just cut your zucchini in half and then cut each half vertically into 4 pieces making 8 pieces total. Season, roast, turn, and continue roasting! It’s not that hard and turns out beautifully! I put the roasted zucchini in tortillas with cheese and had beans and rice on the side!
Terri
0Sooo easy and so tasty and served to family who said they didn’t like zucchini and they loved it! Definitely a keep recipe.
Tracy
0for such a simple recipe, you sure did make step 2 hard to follow. When you cut something 4 times, you make 5 pieces.
Wholesome Yum M
0Hi Tracy, I am sorry the instructions weren’t clear. You want 16 zucchini sticks from one whole zucchini. Remove the ends off the zucchini, then slice in half so you have two half zucchini cylinders. Stand the zucchini upright, you can now cut it like a pie. 4 cuts will give you 8 zucchini fries. Alternatively, you can break down each half into 4 pieces, which would be more than 4 cuts (which is what the video shows).
Michelle Goth
0This roasted zucchini turned out really good! Not soggy at all, just cooked perfectly. Thank you!
Taryn
0Thank you for this. I found it very helpful! I have so much zucchini in my garden.
Lisa
0Those look great!