Oven Roasted Zucchini

This Oven Roasted Zucchini is quick and easy with a handful of common pantry herbs and freshly grated Parmesan cheese.

Course roasted vegetables, side

Cuisine American

Keyword how do I roast zucchini in the oven, how to oven roast zucchini, how to roast zucchini in oven, how to roast zucchini in the oven, roast zucchini in oven, roasted zucchini in oven, roasted zucchini oven

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 61kcal

Author Beth Pierce

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