Roasted Zucchini Recipe – Love and Lemons
Learn how to make effortless roasted zucchini! It is fantastically caramelized, golden brown, and seasoned to perfection with lemon, herbs, and cheese.
I’m ultimately coming all-around to roasted zucchini. You’d feel, offered how much I adore quite significantly all zucchini recipes, that I would have been a enthusiast of it forever. But no. Roasted zucchini and I bought off to a rocky get started.
See, I have a robust aversion to anything at all mushy. Before I labored out this match-altering recipe, which is how my roasted zucchini normally finished up. It was too comfortable and much too watery, basically mush.
But this summer time, I made the decision to give roasted zucchini a different prospect. Alternatively of slicing the squash into skinny rounds like I had in the previous, I went for chunkier 50 percent-moons. I baked them at a high heat for just 15-ish minutes. They came out caramelized and golden brown, and they held a awesome bite. I liked them so considerably that I had eaten fifty percent the batch off the baking sheet in advance of it happened to me that I ought to preserve some for Jack.
I hope you check out this recipe – I imagine you are going to like it way too!
Roasted Zucchini Recipe Substances
Oh, and one more excellent thing about this oven roasted zucchini recipe? The seasoning! I punch up the squash with
- garlic powder,
- Italian seasoning,
- sea salt,
- black pepper,
- olive oil,
- and fresh new lemon juice.
It is savory, fruity, fragrant, and vibrant. Significantly, SO delightful!
Discover the complete recipe with measurements down below.
Minimize the squash into thick, 1-inch 50 %-moons. Area it in a huge bowl and toss it with the olive oil and seasonings. When it is effectively coated, transfer it to a parchment-lined baking sheet, and spread it in a solitary layer.
Roast it at 425°F right up until it’s golden brown around the edges, 15 to 20 minutes. Squeeze it with lemon juice, and love!
Discover the full recipe with measurements under.
Roasted Zucchini Recipe Tips
- Slash the zucchini into evenly sized parts. That way, they’ll cook dinner at an even charge in the oven. If the items range extensively in dimensions, scaled-down types will melt away (or worse – turn to mush!) ahead of much larger kinds are tender.
- Really do not crowd the baking sheet. The hallmark of great roasted zucchini is beautifully golden brown, caramelized edges. In get to achieve this browning, the zucchini requirements space on the baking sheet. If the pieces are also near alongside one another, they’ll steam instead of acquiring brown and roast-y.
- Year it prior to and after baking. Tossing the zucchini with garlic powder, Italian seasoning, salt, and pepper ahead of baking gives it an awesome foundation of flavor. But incorporating a couple of added seasonings immediately after it roasts genuinely will take it above the top. At a minimal, toss it with a squeeze of lemon juice for dazzling, new taste. I also like to incorporate a sprinkle of cheese or vegan Parmesan cheese and fresh new herbs like basil or parsley.
Roasted Zucchini Serving Solutions
This roasted zucchini is a wonderful rapid and effortless aspect dish recipe. Pair it with your most loved protein, a veggie burger, or any pasta. Lately, we have particularly loved it with this pesto pasta, spaghetti aglio e olio, and stuffed shells.
You can also use roasted zucchini as a starting point for a bigger dish. In this article are a handful of of my most loved techniques to do this:
How do you like to serve roasted zucchini? Permit me know in the reviews!
A lot more Beloved Zucchini Recipes
If you really like this oven roasted zucchini, check out a single of these effortless zucchini recipes up coming:
Roasted Zucchini
Serves 4
This oven roasted zucchini recipe is a single of our beloved ways to cook zucchini! Tender, caramelized, and seasoned with garlic and herbs, it’s an simple, tasty side dish.
- 1 pound zucchini, about 3 medium, slash into 1-inch 50 %-moons
- 2 teaspoons additional-virgin olive oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Lemon wedges, for squeezing
- Crumbled feta cheese, grated Parmesan cheese, or pecorino cheese, or Vegan Parmesan, optional, for serving
- Fresh herbs, optional, for serving
- Freshly ground black pepper
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a substantial bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and various grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until finally golden brown all around the edges.
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Clear away from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if wished-for.
