How To Roast Zucchini
This recipe is my go-to for how to roast zucchini. It's simple. It's light. And it honors this lovely summer squash by transforming it from tasteless to delicious in 20 minutes. A great way to use up those summer garden zucchinis.
Servings (change as needed): 4 (or 3 larger servings)
- 1 pound (450g) medium zucchinis Note 1 about 3 zucchinis
- 1/4 cup (60 ml) extra virgin olive oil (see tips on "how to buy" in Cooking Oils: The Bare Essentials)
- 1/3 cup (30g) grated Parmesan cheese (about 1 ounce), Note 2 or more if you like
- 2 fresh garlic cloves, minced (2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- optional added seasonings: a 1/2 teaspoon herbes do provence, thyme or Italian seasoning
- Options: 1 tablespoon chopped parsley, cilantro, extra Parmesan, crushed toasted nuts, lemon zest, microgreens, zaatar.
HEAT OVEN to 425F/218C. Line a pan with parchment paper or foil and place a wire rack (sprayed with oil or cooking spray) on top of the pan. You can skip the wire rack, but the bottom of the zucchini might get a bit soggier.
CUT ZUCCHINIS INTO SPEARS: Slice each zucchini lengthwise in half. Then slice each half lengthwise in half again (or thirds if zucchinis are larger). Thickness of spears should be about 1/2 inch/1.3cm.
SEASON ZUCCHINIS: In a small bowl or plate, mix together oil, Parmesan, garlic, salt and pepper (and any optional seasonings you like). Coat zucchini spears with the mixture and place them, green skin side down, on the wire rack in a single layer on the rimmed baking sheet, not overlapping.
ROAST AND SERVE: Roast on the middle oven rack for 12-15 minutes (depending on thickness of spears). Do not flip the spears. If you like them browner, turn the oven setting to Broil (leaving them in the middle oven rack) and broil for an additional 2-3 minutes. Be careful they don't burn. Transfer to serving plate. Taste one and add additional salt, pepper, parmesan or other garnishes as you like (see options). Serve immediately.
Nutrition information is estimated and depends on size of zucchini and amount of seasoning mixture per serving. Garnishes are not included.
- Zucchini: Try to buy medium or small-medium zucchinis - about 7-9 inches (18-22 cm) long and about 2 inches (5cm) in diameter. These will be more tender and less bitter with softer seeds than large ones.
- Substitutes for Parmesan cheese: Instead, use Pecorino Romano (much saltier and sharper) or Grano Padano (milder and less crumbly). You can also use nutritional yeast instead of Parmesan for a vegan option.
- Shortcuts: Buy freshly grated Parmesan cheese instead of grating your own. Buy frozen minced garlic cubes (excellent) or minced garlic in a jar.
- Make ahead: This roasted zucchini recipe is best served fresh. If it sits around too long, it can become watery. You can, however, prepare the zucchinis for roasting ahead of time. Cut them into spears and apply the coating mixture. Then roast just before serving.
Calories: 177kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 428mg | Potassium: 314mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 1mg