Perfect Roasted Zucchini
This roasted zucchini recipe transforms a sometimes bland vegetable into a flavorful and tender side dish. Simple ingredients and a hot oven ensure a slightly caramelized exterior and a delightful taste that even zucchini skeptics will enjoy.
Equipment
- Large baking sheet
- Large bowl
- Knife
- Cutting board
- Measuring spoons
- Tongs or spatula
Ingredients
- 2 medium zucchini, about 1 pound total
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the zucchini thoroughly.
- Trim the ends off the zucchini.
- Cut the zucchini into half-moons or bite-sized pieces, about 1/2 inch thick.
- Place the zucchini in a large bowl.
- Drizzle with olive oil, ensuring every piece is lightly coated.
- Add the garlic powder, oregano, red pepper flakes (if using), salt, and pepper.
- Toss everything together until the zucchini is evenly coated with the oil and spices.
- Spread the zucchini in a single layer on the prepared baking sheet. Avoid overcrowding.
- Optional: Sprinkle with Parmesan cheese.
- Roast for 15-20 minutes, or until the zucchini is tender and slightly browned. Monitor closely to prevent burning.
- Remove from the oven and serve immediately.
Notes
For best results, ensure the zucchini is dry before roasting to promote caramelization. Don't overcrowd the baking sheet, or the zucchini will steam instead of roast. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving. Experiment with different herbs and spices to customize the flavor, such as thyme, rosemary, smoked paprika, or chili powder. Consider adding a squeeze of lemon juice or a drizzle of balsamic glaze after roasting for extra flavor.