This Oven Roasted Zucchini is quick and easy with a handful of common pantry herbs and freshly grated Parmesan cheese. Enjoy this vegetable side dish with chicken, beef, pork, and fish.
This is a great recipe for busy weeknights and for using up all those bushels of zucchini lying around.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Zucchini: Look for medium-sized, unblemished, firm zucchini
- Olive oil: Use organic extra virgin olive oil.
- Dried herbs: For best results, use dried herbs, as they roast much better. Reserve fresh herbs for sprinkling on after roasting.
- Parmesan cheese: You can substitute Pecorino Romano or Asiago.
How To Make Oven Roasted Zucchini
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Toss the zucchini with olive oil. Sprinkle on the herbs. Spread them in a single layer on a parchment-covered baking sheet. Roast for about 15 minutes and then sprinkle with Parmesan and return to the oven for a couple of minutes.
Cook’s Tips
- For even more browning, sprinkle the zucchini with Parmesan and place it under the broiler on low for a couple of minutes.
- Don’t cut the zucchini too thin. Zucchini has a lot of water, so if you cut it too thin, it will turn mushy before it browns.
- The dried herbs are customizable. Use your favorite ones. You can use seasoned salt, Cajun seasoning, Creole seasoning, or Italian seasoning.
More Roasted Vegetables
- Roasted Vegetables
- Roasted Turnips
- Roasted Spaghetti Squash
- Roasted Brussels Sprouts
- Roasted Parsnips
- Roasted Cauliflower
Oven Roasted Zucchini
This Oven Roasted Zucchini is quick and easy with a handful of common pantry herbs and freshly grated Parmesan cheese.
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Servings: 6 servings
Calories: 61kcal
Ingredients
- 3 medium zucchini, cut in half lengthwise and then into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425° F. Cover a large baking sheet with parchment paper. Make sure the parchment paper is rated for that high a temperature. If not, go without it.
- In a large bowl, toss the zucchini with the olive oil. Sprinkle the seasonings and herbs over the top and toss to coat. Spread the zucchini in a single layer on a parchment-covered baking sheet.
- Roast for 10 minutes. Flip and roast for 5 minutes. Sprinkle with Parmesan and return the pan to the oven under the broiler on low for 2-3 minutes. Keep a close eye on it, as broilers are unpredictable.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 425°F for 5-7 minutes or in a skillet over medium-high heat until warm.
Nutrition
Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 267mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.2mg
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