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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 low carb zucchini recipes I can squeeze in.
While it’s fun to sneak it into unexpected comfort foods like zucchini pizza crust and zucchini chips, you’ll even more commonly find me cooking simple roasted zucchini squash 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 zucchini season!
Can You Roast Zucchini?
Yes, you absolutely can make zucchini in oven – and it’s delicious! The method is very similar to cooking any other kind of roasted vegetables.
How To Roast Zucchini In The Oven
Let me show you how to bake zucchini in the oven:
- 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. They’ll look like this:
- Season zucchini. Toss the zucchini sticks with olive oil and season with Italian seasoning, garlic powder, sea salt and black pepper. I like to keep the spices simple, but feel free to experiment with other seasonings. Toss to coat.
- Roast zucchini in the oven. Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast for 7 minutes, flip pieces over and cook for another 8-13 minutes, making 15-20 minutes total.
How long to roast zucchini at 400
Roasted zucchini spears in the oven take about 20-25 minutes at 400 degrees F. 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!
Oven Roasted Zucchini Recipe FAQs
Can I make roasted zucchini squash with other seasonings?
Yes, of course! The oven roasted zucchini recipe calls for Italian seasoning, but you could make these with Cajun seasoning, lemon pepper seasoning, or even taco seasoning.
And let’s be honest, plain salt and pepper are totally delicious, too.
How to roast zucchini without it getting soggy?
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, if you want to brown it more without making it more 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!
Can you add parmesan?
Sure! Feel free to toss the zucchini in grated parmesan before roasting. If you want a thicker parmesan cheese breading, try parmesan zucchini fries.
Roasted Zucchini Squash Storage Instructions
Can you make it ahead?
This roasted zucchini recipe takes just 20 minutes to bake, so I recommend baking it fresh for best results. You can cut up zucchini ahead of time if you want to prep ahead.
How to store oven roasted zucchini slices
Store the oven roasted zucchini squash in the refrigerator for 2-3 days.
Can you freeze oven baked zucchini?
Yes, you can also freeze roasted zucchini squash. Freeze in a single layer and then transfer to a freezer bag when it’s frozen solid.
TIP: If you’re going to freeze zucchini, it’s best to under cook it a bit. That way, it won’t be overcooked when you reheat.
Do not freeze raw zucchini, though. The enzymes in raw vegetables, especially those with high water content like zucchini, will ruin the texture if you freeze them raw.
How to reheat roasted zucchini squash
Reheat the zucchini 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!
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:
- Zucchini Noodles – All you need to know about using zucchini instead of noodles!
- Zucchini Lasagna – Fresh and flavorful, with a surprising sauce. You’re going to love it.
- Zucchini Pizza Crust – No soggy pizza crusts allowed, this one you can actually pick up with your hands. Only 4 ingredients!
- Zucchini Roll Ups – Just 15 minutes to prep, these lasagna rolls are perfect for a light summer meal.
- Sausage Stuffed Zucchini Boats – Easy and healthy meal that’s packed with flavor and loaded into zucchini boats. Just 10 minutes to prep.
Tap the links below to see the items used to make this recipe.Tools To Make
- 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.
The recipe card is below! Readers that made this also viewed these recipes:Oven Roasted Zucchini Recipe
Reader Favorite Recipes
How To Roast Zucchini: Oven Roasted Zucchini Recipe
This EASY oven roasted zucchini recipe makes a quick, healthy side dish! Learn how to roast zucchini in the oven with just 4 ingredients and 25 minutes.
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Ingredients
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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.
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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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6 Comments
Susan
Easy 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!
Tracy
for 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
Hi 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
This roasted zucchini turned out really good! Not soggy at all, just cooked perfectly. Thank you!
Taryn
Thank you for this. I found it very helpful! I have so much zucchini in my garden.
Lisa
Those look great!