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Transform summer squash into a versatile, easy side dish recipe or meal prep menu addition with my guide for how to make Roasted Zucchini. This easy zucchini recipe is crispy, garlic-infused, and oven-ready after just 5 minutes of prep time.

Roasted zucchini on a silver baking sheet.

Come summer, grilling gets all the glory. But as a busy mom who often is on kid duty (and also prefers to hide out from the heat on the most scorching days of the season), I swear by roasting vegetables in summer, too.

This technique really comes in handy when my favorite produce surplus season delivers in full glory. If you, too, have experienced zucchini-paloozas of the Midwest, you know June through August means a bounty of squash; from mini to baseball bat-sized, in gardens, farmers markets, and supermarkets galore.

Come prime zucchini time, I like to turn to this easy-prep side dish idea to make the most of this healthy summer vegetable. (By the way, zucchini is a member of the summer squash family, alongside pattypan, yellow squash, and crookneck. You can use any one or a mix of your favorite summer squash for this method.)

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Roasted Zucchini Recipe

Recipe ingredients

Labeled ingredients for roasted zucchini.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Zucchini: Any summer squash, including yellow summer squash or pattypan, also works. Slice any or a mix of these tender squash varieties into 1-inch pieces and you’re good to go.

Step-by-step instructions

  1. Adjust an oven rack to the middle position and preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. In a large bowl, add zucchini, olive oil, garlic, and salt to taste and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
Zucchini pieces covered in oil in a clear bowl.
  1. Transfer to prepared baking sheet.
Roasted zucchini on a silver baking sheet before being roasted.
  1. Roast until zucchini pieces are tender-crisp and browning around the edges, about 35 to 40 minutes.
Roasted zucchini on a silver baking sheet.

Recipe tips and variations

  • Yield: This recipe makes about 8 cups of roasted zucchini, enough for eight 1-cup side dish servings.
  • Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted zucchini to omelets, scrambled eggs, and your meal prep containers.
  • Make ahead: Chop the zucchini up to 3 days in advance. Store covered in the refrigerator until you’re ready to roast.
  • Spice things up: I love the simplicity and versatility of cooking peak season zucchini with just garlic, oil, salt, and pepper. But if you want to add more personality, consider sprinkling or drizzling one of these flavor-boosters on top before cooking: crushed red pepper, cumin, chili powder, paprika, balsamic glaze.
Roasted zucchini in a gray speckled bowl.

Recipe FAQs

Why does my Roasted Zucchini tend to turn out soggy?

Keeping the veggies as dry as possible is key. After you rinse your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture = more steam = less toasty crisp bits.

Crowded vegetables can also generate steam, which prevents them from getting toasty. The baking sheet surface in contact with the zucchini is what gives the roasted vegetables their craveable brown, crunchy bits.

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A plate of Dr. Pepper Ham, Cauliflower Gratin, and Roasted Zucchini.

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Round out your menu

Roasted zucchini on a silver baking sheet.

Roasted Zucchini

Transform summer squash into a versatile, easy side dish recipe or meal prep menu addition with my guide for how to make Roasted Zucchini. This easy zucchini recipe is crispy, garlic-infused, and oven-ready after just 5 minutes of prep time.
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 8 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 52

Ingredients 

  • 2 pounds zucchini quartered lengthwise and cut into 1-inch pieces (see note 1)
  • 2 tablespoons olive oil
  • 4 cloves garlic minced, or 1 1/4-teaspoon garlic powder
  • Salt and freshly ground black pepper

Instructions 

  • Adjust an oven rack to the middle position and preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • In a large bowl, add zucchini, olive oil, garlic, and salt to taste and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
  • Transfer to prepared baking sheet. Roast until zucchini pieces are tender-crisp and browning around the edges, about 35 to 40 minutes.

Notes

  1. Zucchini: Any summer squash, including yellow summer squash or pattypan, also works. Slice any or a mix of these tender squash varieties into 1-inch pieces and you’re good to go.
  2. Yield: This recipe makes about 8 cups of roasted zucchini, enough for eight 1-cup side dish servings.
  3. Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted zucchini to omelets, scrambled eggs, and your meal prep containers.
  4. Make ahead: Chop the zucchini up to 3 days in advance. Store covered in the refrigerator until you’re ready to roast.

Nutrition

Serving: 1cupCalories: 52kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 9mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 227IUVitamin C: 21mgCalcium: 21mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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