Roasted Zucchini Recipe

5 from 2 votes

This roasted zucchini is a must-have side dish during busy weeknights. It's quick and easy to make, plus it's super flavorful!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Preheat oven to 425°F. Wash the zucchini well, trim off the top stem, slice the zucchini evenly in half lengthwise, then cut the zucchini into ¾-inch size half moons.
2 large zucchini
Add the chopped zucchini to a large bowl. Drizzle with olive oil and add the Italian seasoning, salt, black pepper, garlic powder, and grated Parmesan. Toss well until all of the zucchini is evenly coated with oil and spices.
2 teaspoons olive oil, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ cup freshly grated Parmesan cheese
Add the seasoned zucchini to a parchment lined baking sheet and spread it out evenly.
Roast the zucchini in the oven for 15 minutes or until golden brown and tender. Be careful not to overcook the zucchini.
Remove the baking sheet from the oven and sprinkle the roasted zucchini with a little more salt, pepper, or grated Parmesan to taste.

Storage: Store roasted zucchini in an airtight container in the refrigerator for up to 5 days.