ingredients
  • Zucchini 4, cut lengthwise
  • Parmesan 1/3 cup, grated
  • Italian seasoning 1 tsp
  • Salt to taste • 1 kcal
  • Pepper to taste
  • Extra virgin olive oil 1 ½
  • Lemon juice
  • fresh herbs chopped, optional
Calories refers to 100 gr of product

For a simple healthy side dish that goes brilliantly with almost any savory meal, try roasted zucchini. This nutritious, flavorful vegetable is stellar during the summer when zucchini is in season and at its more flavorful. The combination of the smoky roasted flavors with the nuttiness of Parmesan makes a winning combination you can enjoy all season long. Roasted zucchini is ideal for those busy weeknights when you want to serve something tasty and rich in nutrients to your family but don't have the time to while away in the kitchen. You can also double or even triple this recipe if you're hosting a backyard barbecue bash – roasted zucchini works wonderfully with anything off the grill.

How to Make Roasted Zucchini

Preheat your oven to 400°F. While the oven is preheating, lightly grease a cooling rack with cooking spray then place the rack on a baking tray with rims. Mix the cheese, Italian seasoning, salt, and pepper in a bowl.

Put the zucchini in a bowl, lightly drizzle with olive oil, and pour in the cheese mixture.

Toss to distribute the cheese.

Place the zucchini on the rack.

Bake for 12 to 15 minutes or until tender. Switch the oven to broil and cook another 2 to 3 minutes to crisp the cheese.

Take out the zucchini and serve immediately. Garnish with a spritz of lemon, or fresh chopped herbs, if desired.

How to Avoid Soggy Zucchini

There are two tricks to avoiding soggy zucchini. Number one is not to overcrowd the rack. Air needs to circulate when the zucchini is cooking, which is why roasting zucchini on a rack makes all the difference between soggy and sensational. The takeaway? Give your zucchini plenty of space when cooking. The second reason your zucchini might be soggy is due to overcooking. Don't leave your zucchini in the oven for too long. Cutting the zucchini into larger pieces is another fool-proof way to help prevent them from becoming soggy.

What Other Kinds of Vegetables Can I Roast with Zucchini?

Virtually any vegetable goes beautifully with roasted zucchini. Try cauliflower, yellow squash, tomatoes, onions, shallots, or peppers. Depending on what you choose, you'll want to tweak your
method. For tomatoes, toss them halfway through so they cook evenly. Onions and zucchini can be roasted together directly on the baking tray.

What to Serve with Roasted Zucchini

Roasted zucchini is a mouthwatering, yet healthy side. Serve it with main dishes like fish, chicken, beef, and even other vegetables. It's stunning in a sandwich or a veggie burger, and there's something about roasted zucchini that's so good with shrimp. It's lovely as part of a sheet pan roast or as a simple way to enjoy some greens if you're having pasta for dinner. Roasted zucchini also tastes great with steamed rice or a plate of stir-fry noodles.

Other Simple Zucchini Recipes

Zucchini is a wonderfully versatile vegetable. It's delicious roasted, of course, but you can also grill it, add it to a stir-fry, make it into zucchini fritters, or whip up a batch of stuffed zucchini boats. Alternatively, add your roasted zucchini to pasta or rice dishes or on homemade pizzas.

Tips for Roasted Zucchini

Have leftovers? No worries. Store leftover roasted zucchini in an airtight container in the fridge. Enjoy it within 4 days. You can reheat it in the oven at 400 degrees until heated through. Don't over do it though – cooking the zucchini too long will render it soggy.

There are different ways you can cut your zucchini prior to roasting it. Slice them into disks, cut them lengthwise to make long strips, or cut the zucchini in half and slice the halves into quarters. If you decide to make zucchini rounds, cook them at 350 for 15 minutes.

Ultimately, it's all up to you! If you're having guests over, cutting the zucchini lengthwise allows for beautiful presentation.

Instructions

Preheat your oven to 400°F. While the oven is preheating, lightly grease a cooling rack with cooking spray then place the rack on a baking tray with rims.

Mix the cheese, Italian seasoning, salt, and pepper in a bowl.

Put the zucchini in a bowl, lightly drizzle with olive oil, and pour in the cheese mixture. Toss to distribute the cheese, then place the zucchini on the rack.

Bake for 12 to 15 minutes or until tender. Switch the oven to broil and cook another 2 to 3 minutes to crisp the cheese.

Take out the zucchini and serve immediately. Garnish with a spritz of lemon, or fresh chopped herbs, if desired.

Notes

Put a unique twist on your roasted zucchini by seasoning them with herbs and spices. For a little spicy kick add Cajun seasoning or a dash of chili pepper and lime. Fajita seasoning, herbes de Provence, or fresh basil are stellar choices, too.

Grate the Parmesan yourself. It will melt and crisp up more evenly, and make the dish much tastier. Pick up a good quality Parmesan from the supermarket or your local cheesemonger.

Don't forget your zucchini needs space! It's essential you don't overcrowd the zucchini spears when you re roasting them.