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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings (1 cup each)

Calories 52kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 teaspoon salt and 1/4 teaspoon pepper; sometimes I do a little more).
Toss to coat and transfer to prepared baking sheet. Roast until zucchini pieces are tender-crisp and browning around the edges, about 35 to 40 minutes.

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.
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.

Nutrition