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Home / Thanksgiving

Roasted Zucchini

A super simple recipe using just 2 ingredients to make a crispy, flavorful side dish everyone will enjoy.

Erren Hart

|

last Updated:

03/25/2025
5 from 8 votes
Jump to Recipe
Serves: 6
Prep: 5 minutes mins
Cook: 35 minutes mins

roasted sliced zucchini on a pan

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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.

roasted sliced zucchini in a pan
Pin This Recipe For Later!

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

  1. Slice the zucchini.
  2. Toss the sliced zucchini in olive oil and seasoned salt.
  3. Roast in the oven for 30-35 minutes.
  4. 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.

a box of yellow and green zucchini
  • 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.

washing zucchini 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.

chopped zucchini

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.

oil being poured onto sliced zucchini

Sprinkle the seasoned salt over the slices.

seasoned salt on sliced zucchini

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.

zucchini slices tossed in oil and seasoned salt

Place the oiled and seasoned zucchini slices onto a rimmed baking tray in a single layer.

sliced zucchini on a baking sheet

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!

roasted zucchini out of the oven

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.

Rate This Recipe

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roasted sliced zucchini on a pan

Recipe

Roasted Zucchini

A super simple recipe using just 2 ingredients to make a crispy, flavorful side dish everyone will enjoy.
5 from 8 votes
Print
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Serves 6

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.
Show Nutrition Hide Nutrition

Nutrition

Serving: 6g | Calories: 67 | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 400mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg
Created by Erren Hart
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5 from 8 votes (4 ratings without comment)

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10 responses

  1. Sarah Avatar
    Sarah
    08/10/2023

    I like to read a bunch of recipes and then combine the elements of several I like the best. In this case I was aiming for cheesy, so I used this as a base. Roasting took longer than I thought. I need to figure out which rack works best…

    Anyway, when I thought they were done enough, I topped with finely shredded sharp cheese, and then a thicker topping of mozzarella. After a couple of minutes I turned it from bake to broil for a couple of minutes. It got kind of burned around the edges, but was still good. We ate it as a side to baked salmon. It was a bit chewy, but good.

    The bonus surprise was when I needed to make a quick sandwich to take to a casual get-together I popped the remaining COLD piece between two slices of bread. It was room temp by the time I ate it and it was DELICIOUS! I’m making it again tonight just to make the sandwiches for dinner.

    PS I did not skimp on the cheese.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      08/14/2023

      Sounds like you got creative with the recipe! Experimenting with different cheese combinations and cooking techniques can definitely lead to tasty results. Roasting times can vary depending on oven settings and zucchini thickness, so finding the right rack position is a good idea. Your sandwich idea sounds amazing too – sometimes cold leftovers can surprise us in the best way. Enjoy your second round of roasted zucchini, and don’t hesitate to keep exploring flavors!

      Reply
  2. Erren Hart Avatar
    Erren Hart
    03/13/2023

    Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!

    Reply
  3. JEMMA Avatar
    JEMMA
    11/06/2022

    My family loves this recipe! I just can’t believe how simple it is! Thanks so much!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      11/07/2022

      Thank you so much for your kind words! We’re so happy you love it, and we hope you’ll continue to enjoy it for years to come. 🙂
      Thank you for being a part of the Erren’s Kitchen community!

      Reply
  4. Erren Hart Avatar
    Erren Hart
    02/02/2022

    Yay! I’m so happy you enjoyed it so much! 🙂

    Reply
  5. Becca Avatar
    Becca
    12/05/2021

    Such a delightfully easy side dish, tasty too. Thank you 🙏

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/06/2021

      I’m so glad you liked it Becca, thank you for taking the time to comment 🙂

      Reply
  6. Marnie Avatar
    Marnie
    11/26/2021

    So simple and everyone loved this side dish! Thanks for sharing, great idea 🙂

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/26/2021

      I’m glad you liked it Marine 🙂

      Reply
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