Roasted Zucchini

By Britany SaareAug 18, 2024Jump to Recipe

Okay, let’s squash the debate—zucchini is the best summer produce, and this recipe proves it!

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When I was younger, I enjoyed spending summers visiting my grandmother. We’d spend a lot of our time together out in her garden, growing and picking the most delicious vegetables, and then we would craft dinners around our findings. One of the dishes I came to love most, despite my hesitation as a child, was Roasted Zucchini. It was subtly sweet, soft, and roasted to perfection, thanks to my grandma’s method of drizzling olive oil over the squash.

These days, I don’t have my grandma’s garden, so instead I eagerly anticipate the time of year when I can wake up early and prep my tote bag for a morning at the local farmer’s market. Perusing the rainbow of produce out on the stands, I’ll weigh my shoulder down with a full bag of findings, race home and dump it out like a Halloween candy basket. Then, I’ll dream up all of the delicious dishes I’m going to make over the next few days. Sweet strawberries for pancakes, Grilled Corn on the Cob, and my favorite summer side, Roasted Zucchini.

Roasted Zucchini is one of my go-to veggie dishes because it’s quick and easy, low-maintenance, and its mild flavor goes with just about anything! This recipe allows for a lot of modification when it comes to flavor- just toss with a little salt, pepper, and olive oil, and then do with your zucchini as you wish! I like drizzling a little lemon and Feta Tahini Sauce over mine, but sometimes it’s nice to enjoy it plain just like my grandma used to.

Is Roasted Zucchini Healthy?

Zucchini is a deliciously healthy snack—low in calories and high in nutrients! It is a great source of antioxidants, supports healthy digestion, and is especially great for those trying to lose weight. This recipe is also incredibly minimal, preserving the zucchini’s natural benefits.

Why Roast ‘Em?

Roasting produce is one of my favorite ways to enjoy their natural flavors, and zucchini is no exception! Roasting the squash gives it a crispy edge, and brings out its natural sweetness.

If you want to nail your roast, toss your zucchini in olive oil instead of drizzling it over the slices. This will give it a more even, crispy cook. Also, I recommend roasting larger, thicker slices so they don’t get soggy.

INGREDIENTS

1 pound zucchini, cut into 1/2-inch slices
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Optional: Fresh herbs for garnish

INSTRUCTIONS

Prep

Preheat oven and prepare zucchini.

Season

Toss zucchini with oil and spices.

Roast

Bake until golden and tender.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Roasted Zucchini is best served fresh, but you can slice and coat your squash ahead of time to roast when ready. You can also store your leftovers in the fridge for up to 3 days and sear them to reheat without botching the texture.

SALT YOUR ZUCCHINI

To ensure a structured, less soggy cook, you should salt your zucchini before cooking it. Salting the squash will draw out any excess moisture.

TRY OTHER VEGGIES

Mixing things up by tossing in other produce like carrots, cauliflower, and bell peppers will make for a flavorful, colorful, oh-so-good dish!

Serving Suggestions

Like I mentioned, Roasted Zucchini really does pair well with everything! You can serve it alongside your favorite Pasta dish, bring it to summer cookouts to enjoy with BBQ Chicken Wings, or honestly, just snack on them whenever you’re feeling peckish!
I’ll be enjoying mine as the sun sets in summer, and I remember the warm afternoons I spent in my grandmother’s garden, looking for the perfect zucchini.

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