Roasted Zucchini Recipe
- Updated
- 15 comments
These delicious roasted zucchini are golden brown and finished with freshly grated parmesan cheese for the ultimate veggie side dish. This quick and easy dish has become one of our family’s favorite vegetables to serve.
As I’ve gotten older, I try to ensure I eat as many vegetables as possible. However, I must admit that it can be tough to make them delicious, so I want to eat them. If you’re in the same boat, check out my tasty pickled green beans or these delicious corn fritters.
Roasted Zucchini
Roasted zucchini consists of sliced zucchini that are pan or oven-roasted until browned and cooked. It can have several variations, including the style of cut and ingredients used when roasting them.
I believe that the keeping the ingredient amounts to a minimum, the full flavor of the fresh zucchini will come through. That said, you can definitely tweak it to suit your own taste. It’s an easy recipe to make your own.
This is one of my favorite side dishes to make when I’ve got extra zucchini from the garden or just need a break from the usual veggie routine. It’s quick, simple, and always turns out delicious. Perfect for adding something fresh to the table without overthinking it.
Ingredients and Substitutions
- Zucchini – I use fresh zucchini that is cut into wedges.
- Oil – I like to use olive oil, but you can use your favorite.
- Cheese – Parmesan cheese works well. However, pecorino Romano will also work.
How to Make Roasted Zucchini
Cut the zucchini: I start by slicing the zucchini in half widthwise, then again lengthwise. From there, I cut each piece into wedges or large batonnets and set them aside on a plate.
Heat the oil: Next, I add olive oil to a large frying pan or rondeau pot and set it over high heat. I wait until the oil just starts to smoke lightly before adding anything in.
Add the zucchini: I place the zucchini pieces into the hot pan and spread them out so they cover as much of the surface as I can.
Sauté the zucchini: I let the zucchini cook undisturbed for about 3 minutes, just until one side starts to turn a nice golden brown. That’s when I know it’s ready to flip or stir.
Season and coat: I sprinkle the zucchini with salt, pepper, and a good handful of grated parmesan cheese. Then I give everything a quick toss to coat, spreading the pieces back out into a single layer so they keep browning nicely.
Finish in the oven: I transfer the pan to 425° oven and let the zucchini roast for about or until al dente. Serve.
Cook on the Stovetop: If you want to cook the entire recipe on the stovetop, you will simply sauté for 5 to 6 minutes and finish with salt, pepper, and parmesan cheese before serving. The goal is that they are well browned and al dente.
Chef Tip + Notes
The key for making the best sautéed zucchini is not overcrowding the pan. Giving the zucchini enough space lets it sear properly instead of steaming. That’s how you get those golden brown edges and rich flavor.
- Add herbs: You can also add dry herbs such as 2 teaspoons of oregano, basil, thyme, or rosemary to the zucchini when pan-roasting them.
- Cut the zucchini evenly: A batonnet is a thick slice, much like a French fry. To achieve this, slice out the seeds after cutting them into wedges.
- For additional flavor, add some finely minced garlic or garlic powder while sauteing.
- Let the pan get hot: I always wait until the oil starts to smoke lightly before adding the zucchini. That’s how I get a nice golden crust without steaming the vegetables.
- Leave them alone at first: Once the zucchini hits the pan, I give it a few minutes without stirring. That’s the key to getting that deep golden color on one side.
Serving Suggestions
I like serving these roasted zucchini with grilled salmon, but you won’t believe it, just the other day I paired them with ham and cheese sliders and even some cheeseburger sliders, and they turned out amazing. They’re a great alternative to fries and add something fresh to the plate.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they are done.
How to Store: Cover and keep the roasted zucchini in the refrigerator for up to 3 days. These will not freeze well.
How to Reheat: Add the desired number of zucchini to a sheet tray lined with parchment paper and bake in the oven at 400° for 3 to 4 minutes or until hot. You can also re-sear them.
More Vegetable Recipes
Video
Roasted Zucchini Recipe
Ingredients
- 2 large zucchini
- 3 tablespoons olive oil
- ¼ cup grated parmesan cheese
- sea salt and pepper to taste
Instructions
- Preheat the oven to 425°.
- Prepare the zucchini by slicing them in half widthwise, then again lengthwise. From there, slice them into wedges. Set them aside on a plate.
- Add the olive oil to a large frying pan or rondeau pot over high heat until it begins to smoke lightly.
- Place the zucchini into the pan and spread them out to cover as much surface area as possible.
- Sauté the zucchini for a total of 3 minutes or until they start to turn brown.
- Season them with salt and pepper and sprinkle on grated parmesan cheese and mix just until coated.
- Finish the zucchini in the oven at 425° for 3 to 4 minutes or until al dente. See above for options on finishing them on the stovetop.
- Serve with more grated parmesan and optional chopped fresh parsley.
I made this yesterday my mom and I enjoyed them