roasted zucchini

How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.

Roasted Zucchini

zucchini (ends trimmed, quartered lengthwise)

Parmesan

Italian seasoning

salt

black pepper

olive oil

lemon juice

herbs

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.

In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.

Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.

Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.

Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

Crispy Creole Roasted Zucchini Recipe - A simple healthy vegetarian dish with huge wow-factor! This low carb dish is both a side dish and a party snack.

Crispy Creole Roasted Zucchini

zucchini,

Parmesan cheese

lemon

Creole seasoning

Italian herb seasoning

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Pour the grated Parmesan cheese, lemon zest, Cajun seasoning, Italian seasoning, and black pepper in a large bowl. Mix well. Then add&nbsp;in the zucchini slices. Toss well to coat the zucchini on all sides.

Lay the zucchini out on the baking sheet in a single layer. Roast in the oven, on the center rack, for 6 minutes. Then turn on the broiler and broil for 2-4 minutes until golden and crispy. Serve warm.

Going keto doesn’t mean that you have to give up American traditional dishes—with a little creativity most of your favorite foods can be adapted. A base of sliced zucchini and tomatoes, topped with lots of melted cheese and marinara makes a suitable sub for pizza.

Sheet Pan Zucchini Pizza Bake

medium (21 oz) zucchini* (sliced 1/4-inch (6-mm) thick)

avocado oil

garlic salt

store-bought marinara sauce

mozzarella cheese

ricotta cheese (preferably full fat)

(2 oz) pepperoni slices

Preheat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.☞TESTER TIP: Don’t leave any excess parchment hanging over the edge of the baking sheet as it may burn during broiling.

Bake

In a medium bowl, toss the zucchini slices in the oil until evenly coated. Arrange slices, slightly overlapping, in a single layer on the prepared baking sheet so that it&#39;s completely covered. Sprinkle with the garlic salt. Bake until tender and brown around the edges, 25 to 30 minutes. Remove from the oven and turn the oven to broil.

Broil

Top zucchini with marinara, mozzarella, spoonfuls of ricotta, and pepperoni. Broil until toppings start to brown, about 3 minutes. Watch closely so as not to let it burn.

Serve

Serve immediately.☞TESTER TIP: Use a pizza slicer to cut the finished dish into equal portions to make it easier to lift from the baking sheet.

Roasted zucchini and mushrooms are zucchini, cremini mushrooms and thyme roasted to perfection.  It&#x27;s an easy vegetable side dish that the whole family will love!

Roasted Zucchini and Cremini Mushrooms

mushrooms

extra virgin olive oil

thyme leaves

salt & pepper (to taste)

Preheat oven to 400 degrees.

Toss the zucchini and mushrooms with the thyme, olive oil, salt and pepper in a large rimmed baking pan until well coated with the oil.

Place the vegetables in the oven and roast for 20-25 minutes, or until the vegetables are tender and caramelized.

Serve immediately and enjoy!

Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It&#039;s one of the best ways to cook zucchini!

Baked Zucchini

zucchini

garlic cloves, (finely minced (2 tsp))

tsp Italian seasoning

parmesan cheese

Salt and black pepper

Tbsp finely chopped fresh parsley

Preheat oven to 350 degrees. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil. Spray baking sheet with non-stick cooking spray.

In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).

Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.

Pour onto baking sheet then spread out into a single layer. Top with parmesan.

Bake in preheated oven until just starting to soften about 7 - 9 minutes. Remove zucchini and transfer oven rack closer to broiler. Preheat broiler.

Let broil until cheese is golden brown and zucchini is tender, about 2 - 3 minutes longer (keep a close eye on it).

Sprinkle with parsley and serve warm.

Such a simple, tasty chicken parmesan recipe! Baked with zucchini for a simple one pan recipe you'll want to make again and again!

One Pan Chicken Parmesan and Roasted Zucchini

(6 oz) boneless skinless chicken breast

Italian seasoned Panko bread crumbs

Tbsp olive oil (, divided)

marinara sauce

lbs zucchini, (chopped in half through the

garlic powder

basil (,

Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.

Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs.

In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well.

Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.

Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).

Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).

Sprinkle with basil and serve immediately.

Roasted Mexican Zucchini is the perfect side dish that&#039;s ready in only 20 minutes! Tossed with lime juice, cilantro, and cotija cheese.

Roasted Mexican Zucchini

chili powder

onion powder

cumin

cotija cheese

juice of 1/2 lime

cilantro

Preheat the oven to 450°F. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.

In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder, and ground cumin.Toss until evenly coated.

Transfer to the prepared baking sheet and spread evenly in a single layer.

Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.

Top with cotija cheese, lime juice, and chopped fresh cilantro. Serve immediately.

Our favorite (15-minute!) way to make zucchini. 

Oven Roasted Parmesan Zucchini 

zucchini squash

cheese,

salt and black pepper,

Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.

Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.

Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.

Roasted summer squash and zucchini with onion, garlic makes for an easy summer side dish that you can pair with just about any protein. 

Roasted Summer Squash and Zucchini

small/medium yellow summer squash

red onion (roughly chopped)

garlic (minced)

sea salt and pepper

Preheat oven to 425°F.

Place squash, zucchini, onion, garlic and oil in a large bowl. Toss until the veggies are coated. Liberally sprinkle on salt and pepper and toss once more.

Spread mixture out on a large rimmed baking sheet and roast for 30 minutes, tossing once around the 15 minute mark. Remove from oven and serve warm with protein of your choice.

This oven roasted zucchini recipe is one of our favorite ways to cook zucchini! Tender, caramelized, and seasoned with garlic and herbs, it&#039;s an easy, delicious side dish.

zucchini (about

Italian Seasoning

sea salt

Lemon wedges (for squeezing)

feta cheese

herbs (optional, for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and several grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.

Remove from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if desired.

Scrumptious Roasted Vegetables Recipe

eggplant

carrot

onion

red bell pepper

green bell pepper

yellow bell pepper

beet root

butternut squash (peeled,

Brussels sprouts (cut in half or whole)

Tbsp white balsamic vinegar (not overly sweet; dark balsamic vinegar

Tbsp red wine vinegar (or sherry vinegar)

Dijon mustard (whole grain or regular)

tsp finely chopped fresh thyme

Tbsp finely chopped fresh Italian basil (or parsley, cilantro)

garlic

tsp black pepper

tsp kosher salt

tsp black pepper (optional)

tsp kosher salt (plus more to taste)

herbs (to taste)

Preheat oven to 450F.

Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.

Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.

Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.

Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.

Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.

Incredibly easy, incredibly good Roasted Zucchini can be prepped in about 5 minutes and makes a perfect weeknight side dish.

Easy Roasted Zucchini

½ pounds zucchini (chopped ½ inch)

Salt and pepper

Paprika (about ¼ teaspoon) (optional)

Preheat oven to 450°F and line a baking sheet with foil.

In a large bowl, toss zucchini with olive oil. Pour oil-coated zucchini slices onto prepared baking sheet and arrange in a single layer.

Sprinkle generously with salt and pepper and optional paprika.

Bake for 10 to 15 minutes, until zucchini is fork-tender.

Serve and enjoy!

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Top Tags

Roasted Zucchini

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The most viewed roasted zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine