Roasted zucchini is an easy veggie side dish that takes less than 30 minutes to make, loaded with vibrant flavor from fresh lemon, garlic and shallots.
Whether it’s winter, spring, summer or fall, one of my favorite vegetable preparations is roasted zucchini. Roasting brings out zucchini’s natural sweetness, and served warm, it’s a total comfort food during the cooler months! But it’s also perfect for summer, when zucchini is in-season, brightened up with fresh lemon juice. You can’t go wrong!
Weeknight dinner vegetables never tasted this good.
Still have too much zucchini in the fridge? Make these Easy Zucchini Muffins.
Roasted Zucchini Ingredients
- Zucchini – while zucchini season is typically in the summer, roasted zucchini doesn’t require farmstand fresh zucchini. Grocery store zucchini works great!
- Shallots – shallots add sweet astringency and texture.
- Garlic – garlic…because garlic!
- Extra virgin olive oil – a little olive oil goes a long way. You only need a splash to help zucchini roast.
- Lemon – fresh lemon juice adds brightness.
- Red pepper flakes (optional) – red pepper flakes add spiciness, if you like a little heat! You can skip this ingredient if preferred, or only add a dash like I do.
- Coarse salt (optional) – coarse salt is a great garnish, bringing out roasted zucchinis’ flavors even more.
How to Make Roasted Zucchini
Full instructions in the recipe card; this is just an outline!
- Slice.
Cut zucchini into 1 inch half-moons.
- Prepare.
Place half-moons onto a baking sheet. Drizzle with ½ tablespoon olive oil. Toss. Spread out in a single layer.
- Roast.
Roast zucchini for 12 minutes at 400 degrees. While zucchini is roasting, mix together shallots, garlic, 1 tablespoon olive oil, and red pepper flakes and salt to taste.
- Season.
Sprinkle shallot and garlic mixture on zucchini. Toss. Place zucchini back in the oven for 3 more minutes.
- Serve.
Remove from oven, and juice half of a lemon on top of zucchini. Toss again, and serve, sprinkled with coarse salt.
Roasted Zucchini Additions
If you’re looking to dress up your zucchini even more, here are some fun additions to the recipe!
- Lemon zest: add the zest of ½ a lemon to your shallot mixture, or garnish finished product with zest.
- Parmesan: add 2 tablespoons parmesan or Parmigiano-Reggiano to your shallot mixture, or garnish finished product with cheese.
- Feta: garnish finished product with feta.
- Basil: garnish with fresh basil leaves.
- Pine nuts: toast ¼ cup pine nuts at 350 degrees for 5-7 minutes. Add toasted nuts to shallot mixture, or garnish final product with pine nuts.
Roasted Zucchini Tips
- Cutting your zucchini into even-sized, 1 inch half-moons will ensure they roast evenly and don’t overcook.
- Don’t overcrowd your baking sheet. Make sure the baking sheet is large enough to spread your zucchini half-moons out into a single layer. Overcrowding will steam the zucchini instead of roasting it.
Frequently Asked Questions (FAQs)
Roast 1 inch zucchini half-moons at 400 degrees for about 15 minutes or until fork tender.
After zucchini has cooled, store in a covered container in the refrigerator.
Roasted zucchini lasts about 5 days in the fridge.
Yes you can! It freezes well for up to 10 months. It’s best to thaw in the fridge 24 hours ahead of reheating.
Roasted zucchini reheats well on a baking sheet at 350 degrees for about 5 minutes until hot. You can even microwave it in increments of 30 seconds, stirring every increment. Keep in mind that reheated zucchini will be extra soft since you are essentially recooking the zucchini.
Roasted zucchini is a great veggie side dish, served with almost any main dish, from Chicken and Rice Soup, to Baked Chicken Thighs, to Pasta alla Genovese, to Classic Risotto, to Baked Salmon. Even serve it on crostini for a quick appetizer!
Absolutely not! I don’t recommend peeling zucchini.
Yes! Follow the recipe as written.
Yes! Feel free to double or triple it. Roasting time will be the same.
Other Veggie Recipes You’ll Love!
- Crispy Brussels Sprouts With Candied Bacon
- Classic Herb Roasted Root Vegetables
- Cauliflower Mashed Potatoes
- Roasted Maple Glazed Carrots
- Sicilian Eggplant Caponata Recipe
- How to Grill Corn on the Cob (Easiest Way!)
Roasted Zucchini With Lemon & Garlic
Ingredients
- 1 pound zucchini
- 2 medium shallots, minced
- 2 large garlic cloves, minced
- 1 ½ tablespoons extra virgin olive oil
- ½ juicy lemon
- Salt, to taste
- Red pepper flakes, optional
- Coarse salt, to finish (optional)
Instructions
- Preheat oven to 400°F. Remove the very ends of the zucchinis. Slice zucchinis in half lengthwise. Then cut zucchini halves into 1 inch half-moons.
- Place half-moons onto a large baking sheet. Drizzle with ½ tablespoon olive oil. Toss. Spread out in a single layer.
- Roast zucchini for 12 minutes, or until fork tender. While zucchini is roasting, mix together shallots, garlic, 1 tablespoon olive oil, and red pepper flakes and salt to taste.
- Sprinkle shallot and garlic mixture on zucchini. Toss. Place zucchini back in the oven for 3 more minutes.
- Remove from oven, and juice half of a lemon on top of zucchini. Toss again, and serve, sprinkled with coarse salt.
Video
Notes
- 1 pound of zucchini is about 3 medium zucchinis or 4 small ones. For best results, weigh your zucchini!
- Don’t overcrowd zucchini. Make sure your baking sheet is big enough so each half moon has enough space to roast (not steam).
- Cut your zucchini into even-sized, 1 inch half-moons so they roast evenly and don’t overcook.
- Double the recipe if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
