Description
This roasted zucchini is golden, crisp-edged, and anything but mushy—an easy, zesty summer side that’s ready in under 30 minutes.
Ingredients
Scale
- 1 pound zucchini (about 3 medium), cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper
- Lemon wedges, for squeezing
- Optional: crumbled feta, grated parmesan or pecorino, vegan cheese, fresh herbs for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss zucchini with olive oil, Italian seasoning, salt, garlic powder, and black pepper.
- Spread zucchini in a single layer on the prepared baking sheet—give each piece some space.
- Roast for 15–20 minutes, until golden brown at the edges.
- Remove from the oven, transfer to a dish, and squeeze with lemon. Sprinkle with cheese and fresh herbs if you like.
Notes
Cut zucchini into even chunks for best caramelization. Don’t crowd the pan or they’ll steam. Add lemon and herbs after roasting for a flavor boost. Leftovers store well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Summer
Nutrition
- Serving Size: 1 portion
- Calories: 70
- Sugar: 3g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg