Roasted Zucchini

This simple roasted zucchini is a versatile side dish and an inviting way to use up an abundance of garden squash. Zucchini is easy to fold into muffins for extra moisture or pair with other summer vegetables in a salad, but this dish is oven-roasted and lets the baked zucchini shine. All it needs to cook up perfectly is a little butter, oregano and a shower of parmesan cheese. Here’s how to roast zucchini for an elegant and easy dish that pairs as beautifully with burgers as it does with grilled salmon.

Roasted Zucchini Ingredients

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• Zucchini: Medium zucchini is perfect here. If it’s too small it will cook too quickly and dry out, and if it’s too large the center will be stringy.
• Butter: The squash is tossed with melted butter to add rich flavor and help it brown in the oven. You can use salted or unsalted butter, just adjust your final seasoning accordingly.
• Oregano: Either fresh or dried oregano is welcome here, to add a little woody, herbaceous note to the dish.
• Parmesan cheese: Grated parmesan cheese adds some umami to the recipe, along with a little crunch, as it crisps in the oven.

Directions

Step 1: Preheat oven and prepare baking sheet

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Preheat the oven to 350°F and grease a baking sheet or shallow dish.

Step 2: Get the zucchini ready

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Toss the zucchini with butter and oregano in a bowl. Lay it out in a single layer on the baking sheet, then sprinkle with parmesan cheese, salt and pepper.

Editor’s Tip: You can use a mandoline or the slicing disk of a food processor for perfectly even zucchini slices.

Step 3: Roast the zucchini

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Bake uncovered for 30 to 40 minutes, until slices are golden brown. Taste, and add more salt and pepper if needed.

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Roasted Zucchini Variations

• Change the cooking fat: If you prefer not to use butter, another oil will do. Try olive, avocado or vegetable oil in this roasted zucchini recipe.
• Customize the seasonings: Oregano gives this dish a classic flavor, but switching up the spices is a fast way to change the flavor profile. Try Middle Eastern za’atar, an Italian blend or go French with herbes de Provence.
• Borrow this technique for other vegetables: Out of zucchini? Try roasting red peppers, asparagus or even mushrooms using this simple formula. Cooking times might vary slightly for these and other vegetables.
• Use your air-fryer: If you have only a single zucchini, or you don’t want to heat up the house with your oven, prepare the zucchini as directed but cook it in your air-fryer at 325°; check in at 20 minutes to see if it’s golden.

Can you make roasted zucchini ahead of time?

Oven-roasted zucchini is best enjoyed just after baking.

Roasted Zucchini Tips

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How do I keep my zucchini from getting soggy while roasting?

Slicing to 1/4 inch is the perfect thickness to balance drying out and cooking all the way through. Also, don’t overlap or crowd the slices on the baking sheet. If they’re too close together they’ll steam instead of becoming golden.

When do I salt roasted zucchini?

Sprinkle a little salt before roasting to allow the flavors to blend, then you can finish salting to taste while it’s still warm.

How big is a medium zucchini?

While an exact measurement isn’t critical here, you do not want a zucchini the size of your forearm or just your finger. About 8 inches long is just perfect.