This oven roasted zucchini recipe brings out the natural sweetness and tenderness of the zucchini.
Light and lemony-seasoned strips of zucchini strips are oven roasted until they’re tender with crispy edges. Perfect for healthy snacking.
- Adding garlic and thyme makes it savory with a hint of lemon.
- Cooking at the right temperature makes them perfectly golden and tender.
- Only a few minutes in the oven makes them so quick and convenient.
- They are a zesty and herb-infused side dish that pairs perfectly with most mains.
Ingredients For Roasted Zucchini
Zucchini: Look for zucchini squash (sometimes named summer squash) that are firm and free of soft spots or tears in the skin. If you have one, a mandolin helps make perfectly uniform strips. If using larger garden zucchini with a tougher skin, the skin can be peeled before cutting.
Seasonings: Punch up the zucchini seasonings with extra garlic, garlic powder, black pepper, red pepper flakes, chili powder, or a homemade Italian seasoning.
Variations
- Add other veggies like quartered mushrooms, chunks of red onions, carrot coins, or potatoes to the bowl in Step 2.
- Add a sprinkling of parmesan cheese or feta near the end of the cooking time.
- Omit the thyme and add other fresh herbs like basil, dill, cilantro, or parsley.
How to Roast Zucchini
Oven roasted zucchini is a light and flavorful snack or side that’s ready in minutes.
- Slice zucchini (recipe below).
- Toss zucchini spears with the remaining ingredients.
- Arrange in a single layer and bake.
Ways to Serve Roasted Zucchini
Serve with a tasty ranch, or honey mustard dip, or serve roasted zucchini as a healthy side to grilled chicken, fish, or steak.
Storing Leftover Zucchini
Keep leftover roasted zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them under the broiler or in an air fryer.
Zucchini can be frozen, but once thawed, they will not be as firm. But you can add them to an egg roll in a bowl or a veggie stir fry.
More Zucchini Recipes
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Easy Roasted Zucchini
Easy roasted zucchini makes a tender herb infused side dish with a hint of tanginess.
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Preheat oven to 400°F. Line a baking tray with parchment.
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Wash zucchini and cut into fries. Zest and juice the lemon.
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In a large bowl toss together the zucchini, olive oil, garlic, thyme, 1 teaspoon of lemon zest, salt, and pepper. Spread in an even layer on the baking tray.
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Bake until tender and slightly golden, about 15 minutes. Remove from oven; drizzle with 1 tablespoon lemon juice, gently toss, and bake for an additional 2-3 minutes.
Leftovers will keep an airtight in the refrigerator for up to 3 days.
Calories: 279 | Carbohydrates: 9g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 464mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2105IU | Vitamin C: 63mg | Calcium: 195mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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