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This Roasted Zucchini recipe is the easiest side dish you’ll ever make. Only 3 ingredients makes this dish the star of your holiday dinner.
I present to you the easiest side dish you will ever serve to your dinner guests, guaranteed! Holiday dinners can be stressful with so many different and complicated recipes, but not any more.
Roasted Zucchini one of my personal favorite sides to serve up to my family and friends at any holiday gathering, and it always gets rave reviews! If you love a simple dish as much as I do why not serve this alongside my roasted cauliflower and cream cheese corn. You’ll soon see that simple doesn’t mean a compromise on flavor.
Why This Recipe Works
- This simple dish only uses three ingredients, making it super quick and easy.
- The seasoned salt gives flavor without the need for using lots of different dried herbs and spices.
- Roasting the zucchini locks in the flavor and gives a taste and texture that can’t be beat.
How To Make Roasted Zucchini
- Slice the zucchini.
- Toss the sliced zucchini in olive oil and seasoned salt.
- Roast in the oven for 30-35 minutes.
- Serve and enjoy!
Zucchini Buying Guide
For this dish you can use green or yellow zucchini (yellow are actually squash that are slightly sweeter in taste) or a mixture of both.
There are a few things you should look out for when buying zucchini (also known as courgettes). The quality of the vegetable can make all the difference to your dish.
- Opt for varieties that are small and firm with a vibrant colored skin and avoid any with blemishes and damage.
- It may be tempting to grab the biggest ones you can find, but larger squash vegetables can be more bitter, so try to avoid the bigger ones.
Step By Step Instructions
Preheat your oven to 450°F/230°C. It’s the hot oven that creates, a tender, yet crisp result without being soggy.
Wash the zucchini by giving them a good rinse under cold water.
Then pat dry with paper towels. It’s important to get them well and dry or the oil will just slide right off.
Trim the ends by cutting off and discarding the very bottom as well as the stem. Then slice into evenly sized pieces. I find a half inch works best. There’s no need to peel them as the skin is tender and has loads of nutrients.
Place the slices it in a bowl and pour the olive oil over them. You don’t need much only need two tablespoons will do.
Sprinkle the seasoned salt over the slices.
Seasoned salt varies by brand. I’ve used some that are low in salt and some that are really salty. So unless you’re very familiar with the brand you buy, I suggest the first time you make this to use half the season salt that the recipe calls for, cook the zucchini and then taste for seasoning. Then more seasoned salt as needed and take note to adjust the recipe for next time.
Toss and cover evenly.
Place the oiled and seasoned zucchini slices onto a rimmed baking tray in a single layer.
Roast in the oven for 25 to 35 minutes. Depending on the moisture level of your zucchini, they can take a while to brown. If this happens, place them under the broiler and quickly broil until browned. Then serve and enjoy!
Tips & Variations
- Seasoned salt varies by brand. I suggest the first time you make this to use half the season salt that the recipe calls for, cook the zucchini and then taste for seasoning. Add more seasoned salt as needed and take note to adjust the recipe for next time.
- Make sure your slices are cut to a similar width, this helps them roast evenly.
- Don’t over crown the pan – Arrange the slices on the baking sheet, leaving a little space between each piece, if you overcrowd the pan it will steam the zucchini instead of making it nice and crisp.
- Cooking time of roasted zucchini can vary depending on the moisture levels of the vegetable. I’ve had this recipe take up to 35 minutes.
- If your zucchini is cooked, but taking a while to brown, switch to broiling at the end until golden.
- Be sure to use a rimmed baking tray as zucchini releases moisture as it cooks.
- If you don’t have seasoned salt you can use the spice mixture listed in my potato wedges recipe.
Storing and Freezing Instructions ❄
- In The Fridge: Roasted zucchini will keep in the fridge for up to 2 days in an airtight container.
- In The Fridge: To Freeze cooked zucchini lay the pieces out on parchment paper on a baking sheet and wrap in saran wrap. Freeze for up to 3 months.
- To Reheat: Reheat roasted zucchini by placing on an oiled baking sheet. Cook in the oven until the zucchini is hot. Over baking will make it soggy.
FAQs
Why is my zucchini mushy?
Your zucchini slice may be mushy because you overcrowded your pan when roasting. Make sure to leave a little space in between so you get crispy zucchini.
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Recipe
Roasted Zucchini
Ingredients
- 2 lbs Zucchini (cut into 1/2 inch slices)
- 1 teaspoon seasoned salt
- 2 tablespoons Olive oil
Instructions
- Preheat oven to 450°F/230°C
- Clean the zucchini and pat it dry with a paper towel. Then slice them into ½ inch slices.
- In a large bowl, toss the zucchini slices with the olive oil and seasoned salt.
- Arrange in a single layer on a rimmed baking sheet and bake on top rack for 25-35 minutes until the tops are golden brown. Taste for seasoning and add more seasoned salt as needed.
Tips
- Seasoned salt varies by brand. I suggest the first time you make this to use half the season salt that the recipe calls for, cook the zucchini and then taste for seasoning. Add more seasoned salt as needed and take note to adjust the recipe for next time.
- Cooking time can vary depending on the moisture level of your zucchini. I’ve had this recipe take up to 35 minutes.
- If your zucchini is cooked, but taking a while to brown, switch to broiling at the end until golden.
- Make sure your zucchini slices are sliced to a similar width, this helps them roast evenly.
- Don’t over crown the pan – Arrange the zucchini on the baking sheet, leaving a little space between each piece, if you overcrowd the pan it will steam the zucchini instead of making it nice and crisp.
- If you don’t have seasoned salt you can use the spice mixture listed in my potato wedges recipe.
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