Why You’ll Love Roasted Zucchini Recipe

Quick and easy to prepare in under 30 minutes.
Made with simple pantry ingredients.
Crispy on the outside and tender on the inside.
Naturally low-carb and gluten-free.
Perfect as a side dish, appetizer, or snack.
Kid-friendly and family-approved.
Easily customizable with your favorite seasonings and toppings.
A great way to use fresh zucchini.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini, ends trimmed and sliced into 8 sticks each
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano or Italian seasoning
½ teaspoon sea salt
¼ teaspoon black pepper

Optional toppings:

Freshly grated parmesan cheese
Lemon zest
Red pepper flakes
Flaky sea salt

Directions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Slice each zucchini in half lengthwise, then cut each half in half again to create quarters. Cut each quarter in half crosswise to make 8 sticks from each zucchini.
Place the zucchini sticks in a large mixing bowl.
Add the olive oil, garlic powder, onion powder, oregano, sea salt, and black pepper.
Toss until the zucchini is evenly coated with the seasonings.
Arrange the zucchini sticks in a single layer on the prepared baking sheet, placing the cut sides down whenever possible to encourage browning.
Roast for 20 to 25 minutes, flipping once halfway through cooking, until the zucchini is tender and golden brown with crispy edges.
Transfer to a serving platter.
Sprinkle with parmesan cheese, lemon zest, red pepper flakes, or flaky sea salt if desired, and serve immediately.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 25 minutes

Variations

Add smoked paprika for a smoky flavor.
Use fresh thyme, rosemary, or basil instead of oregano.
Sprinkle shredded mozzarella over the zucchini during the last few minutes of roasting.
Add a pinch of cayenne pepper for extra heat.
Toss with freshly squeezed lemon juice before serving.
Top with toasted breadcrumbs for added crunch.
Serve with ranch dressing, garlic aioli, or hummus for dipping.

Storage/Reheating

Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days.

To reheat, place the zucchini on a baking sheet and warm in a 400°F oven for 5 to 8 minutes until heated through. An air fryer also works well and helps restore some crispness. Microwaving is possible but may result in softer zucchini.

Freezing is not recommended, as zucchini contains a high amount of water and can become mushy after thawing.

FAQs

Can I make roasted zucchini ahead of time?

Yes, you can slice and season the zucchini a few hours ahead of time and refrigerate it until ready to roast.

Why is my roasted zucchini soggy?

Overcrowding the baking sheet prevents proper roasting and can cause the zucchini to steam instead.

Do I need to peel the zucchini?

No, the skin is tender and helps the zucchini maintain its shape while roasting.

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be substituted and roasts similarly.

How do I get crispier zucchini?

Arrange the pieces in a single layer, place the cut side down, and roast at a high temperature.

Can I cook this recipe in an air fryer?

Yes, air fry at 400°F for approximately 10 to 12 minutes, shaking the basket halfway through cooking.

What seasonings pair well with roasted zucchini?

Garlic, Italian seasoning, paprika, parmesan, lemon zest, and fresh herbs all complement zucchini beautifully.

What can I serve with roasted zucchini?

It pairs well with grilled chicken, burgers, steak, fish, sandwiches, or vegetarian entrées.

Is roasted zucchini healthy?

Yes, zucchini is low in calories and rich in vitamins, minerals, and antioxidants.

Can I add cheese to this recipe?

Absolutely. Parmesan, mozzarella, feta, or pecorino cheese all make delicious additions.

Conclusion

Roasted Zucchini is an easy, versatile side dish that delivers big flavor with minimal effort. Its crispy edges, tender texture, and savory seasoning blend make it a crowd-pleasing addition to weeknight dinners, barbecues, and healthy meal plans. With endless topping and seasoning possibilities, this simple recipe is one you’ll return to again and again.

Roasted Zucchini

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These roasted zucchini sticks are tender on the inside with golden, crispy edges and savory seasoning. They make an easy and healthy side dish that pairs well with a variety of meals.

Author: Emily
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Roast
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Slice each zucchini in half lengthwise, then cut each half in half again to create quarters. Cut each quarter in half crosswise to make 8 sticks per zucchini.
Place the zucchini sticks in a large bowl.
Add the olive oil, garlic powder, onion powder, oregano, sea salt, and black pepper. Toss until evenly coated.
Arrange the zucchini in a single layer on the prepared baking sheet, placing cut sides down whenever possible.
Roast for 20 to 25 minutes, flipping once halfway through, until tender and golden brown with crispy edges.
Transfer to a serving dish.
Garnish with parmesan, lemon zest, red pepper flakes, or flaky sea salt if desired, and serve immediately.

Notes

For extra browning, avoid overcrowding the baking sheet.
Italian seasoning can be used in place of oregano.
Serve with hummus, grilled chicken, burgers, or your favorite dipping sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.

Nutrition

Serving Size: 1 serving
Calories: 65 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg