Easy Roasted Zucchini
Our Easy Roasted Zucchini recipe is as simple as it gets! This clean eating side dish recipe is quick and easy to prepare, and tastes delicious. The roasting process lightly browns the edges, and allows the zucchini to retain its fresh flavor. For an extra burst of freshness and saltiness, the zucchini is finished with a sprinkling of fresh lemon zest and a light dusting of sea salt flakes.
Roasted in minutes, this 5-ingredient recipe is the perfect side dish for a quick weekday meal, or even when you are entertaining. A wonderful accompaniment to chicken, fish, or meat, this yummy veggie pairs with just about anything! As it can be prepared in advance, this Easy Roasted Zucchini is a go to side dish for entertaining. Read more about the health benefits of this clean eating recipe in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
EASY ROASTED ZUCCHINI
Ingredients
Instructions
- Place oven rack in the center of the oven, and preheat to 400°F (see Note #1). Line a baking sheet pan with aluminum foil, and set aside.
- Cut off and discard the ends of each zucchini, then cut in ½ inch diagonal slices.
- Dump sliced zucchini onto prepared baking sheet pan, and spread them out into a single layer. Evenly sprinkle on garlic powder, kosher salt, black pepper, and Herbes de Provence. Then evenly drizzle olive oil, and toss well with your hands to coat zucchini. Spread out zucchini in a single layer, making sure the cut side of each zucchini is laying flat on the baking sheet.
- Bake for 25-30 minutes (see Note #3) until roasted and slightly golden on the edges. Test for doneness with a fork or tip of a knife.
- Plate zucchini, and using a fine Microplane zester, grate lemon zest directly over the zucchini while it’s hot. Finish with a light dusting of Maldon sea salt flakes (optional).
Notes
- If using a convection oven, place the oven rack in the bottom third of the oven, and convection roast (or convection bake) at 375°F for 20 to 30 minutes, until lightly golden brown on the outside edges. No need to flip over the zucchini halfway through.
- If you are not using Maldon sea salt flakes to finish the zucchini after it comes out of the oven, then you may want to increase the amount of kosher salt you are using.
- If your conventional oven tends to cook unevenly, we suggest turning your baking sheet halfway through the baking process. Or, for more even roasting, flip over the zucchini after 15 minutes, and continue to bake for another 10 - 15 minutes until lightly golden brown on the edges. Do not overcook, or they will become mushy.
- Recipe can be made ahead! For Make Ahead Preparation details, see Notes section in the Step by Step Instructions for this recipe on our website.
- Makes 4 servings.
Nutrition Facts
Calories
86.45Fat (grams)
4.54Sat. Fat (grams)
0.75Carbs (grams)
10.2Fiber (grams)
3.32Net carbs
6.88Sugar (grams)
8.08Protein (grams)
3.93Sodium (milligrams)
147.14Cholesterol (grams)
0Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Oops…we forgot to include the optional ingredients in this photo! To finish this dish, you’ll need 1 fresh lemon, and some Maldon sea salt flakes.
STEP 1
Place oven rack in the center of the oven, and preheat to 400°F (see Note below). Line a baking sheet pan with aluminum foil, and set aside.
Note: If using a convection oven, place the oven rack in the bottom third of the oven, and convection roast (or convection bake) at 375°F for 20 to 30 minutes, until lightly golden brown on the outside edges. No need to flip over the zucchini halfway through.
STEP 2
Cut off and discard the ends of 4 large zucchini. Then cut the zucchini in ½ inch diagonal slices.
STEP 3a
Dump sliced zucchini onto prepared baking sheet pan, and spread them out into a single layer. Evenly sprinkle over zucchini, 1 generous pinch of garlic powder, ⅛ teaspoon kosher salt (or to taste - see Note below), 1 pinch of ground black pepper, and ½ teaspoon Herbes de Provence.
Note: If you are not using Maldon sea salt flakes to finish the zucchini when it comes out of the oven, then you may want to increase the amount of kosher salt you are using.
STEP 3b
Then evenly drizzle 1 tablespoon extra virgin olive oil, and toss well with your hands to coat zucchini. Spread out zucchini in a single layer, making sure the cut side of each zucchini is laying flat on the baking sheet.
STEP 4
Bake for 25-30 minutes (see Note below) until roasted and slightly golden on the edges. Test for doneness with a fork or tip of a knife.
Note: If your conventional oven tends to cook unevenly, we suggest turning your baking sheet halfway through the baking process. Or, for more even roasting, flip over the zucchini after 15 minutes, and continue to bake for another 10 - 15 minutes until lightly golden brown on the edges. Do not overcook, or they will become mushy.
STEP 5
Plate zucchini, and using a fine Microplane zester, grate ¼ teaspoon fresh lemon zest (about ½ a lemon - optional) directly over the zucchini while it’s hot.
SERVING
Finish with a light dusting of Maldon sea salt flakes (optional), and serve immediately.
Notes:
Make Ahead Preparation: Complete Steps 1 through 3b, cover pan tightly with foil, and refrigerate. About 30 minutes before you are ready to bake the zucchini, remove the pan from the fridge, loosen the foil (to lightly cover the zucchini), and let it come to room temperature. Remove foil before placing in the oven, roast, and finish the zucchini according to Steps 4 & 5.
Makes 4 servings.
VIDEO
How to Make this Delicious and Easy Roasted Zucchini!
Blog Comments & Tips
A Yummy Clean Eating Recipe!
Our Easy Roasted Zucchini is a deliciously healthy, clean eating side dish recipe that is great for weekday dinners. This recipe can be made ahead, which also makes it the perfect side dish when you are entertaining. Just prep the ingredients, toss to coat, and have the zucchini ready on a baking sheet to pop into the oven when guests arrive!
What is it about zucchini (aka: courgette) that makes it so versatile, and the perfect vegetable to accompany chicken, fish, or meat?
It has a mild flavor, and a soft texture that is pleasing to the palate. It can be dressed up in a Provençal-style vegetable gratin (aka: Tian), or dressed down as a Ratatouille stew, grated and cooked down into a creamy zucchini pasta sauce, or roasted in the oven to bring out its pure veggie flavor.
In addition to its wonderful versatility, the health benefits of zucchini make it a great choice for various dietary preferences (i.e., clean eating, keto, paleo, healthy, vegetarian, and vegan). Zucchini is rich in antioxidants, potassium, magnesium, and vitamins A, C, K, and B6. Just one cup of cooked zucchini provides 40% of the RDI for vitamin A!! With only 3 Net Carbs per 1 cup of cooked zucchini, this veggie is a great choice for those on a keto diet, too!
This Easy Roasted Zucchini tastes delicious served alongside our Roasted Salmon with Garlic & Herb Sauce and our Lemony Pearl Couscous. It’s also delicious as an accompaniment to our Instant Pot Garlic Potatoes and our Skirt Steak with Chimichurri Sauce (recipes coming soon!).
How do you ensure the best results from our recipe?
Our 3 tips to making this Easy Roasted Zucchini:
Select fresh, organic zucchini and lemons. Make sure to use high quality extra virgin olive oil.
For even roasting, roast in a convection oven at 375°F. If you have a conventional oven (and it bakes unevenly), it’s best to roast them at 400°F, and flip them over halfway through roasting.
Don’t over bake them, or they will become mushy!
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Spicy: Add ⅛ teaspoon of crushed red pepper flakes to the ingredients during Step 3a. If you want it really spicy, increase to ¼ teaspoon of crushed red pepper flakes.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to not overcook the zucchini or it will become mushy!
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