Okay, let’s squash the debate—Roasted Zucchini is the best summer produce, and this recipe proves it!
When I was younger, I enjoyed spending summers visiting my grandmother. We’d spend a lot of our time together out in her garden, growing and picking the most delicious vegetables, and then we would craft dinners around our harvests. One of the dishes I came to love most, despite my hesitation as a child, was roasted zucchini. It was subtly sweet, soft, and roasted to perfection, thanks to my grandma’s method of drizzling olive oil over the squash.
These days, I don’t have my grandma’s garden, so instead I eagerly anticipate the time of year when I can wake up early and prep my tote bag for a morning at the local farmers’ market. The first thing I opt for when it’s in season? Zucchini.
Roasted zucchini is one of my go-to veggie dishes because it’s quick, easy, and its mild flavor goes with just about anything. This recipe allows for a lot of modification when it comes to flavor—just toss the zucchini with a little salt, pepper, and olive oil, and then garnish as you wish. I like drizzling a little lemon and feta tahini sauce over mine, but sometimes it’s nice to enjoy it plain, just like my grandma used to.
Is Roasted Zucchini Healthy?
Roasted zucchini is a deliciously healthy side. It’s low in calories and a source of vitamins, minerals, and fiber. We use a small amount of olive oil, which provides some healthy fats. Not much salt is used either, allowing the zucchini’s flavor to shine through.
Why Roast ‘Em?
Roasting produce is one of my favorite ways to enjoy their natural flavors, and zucchini is no exception. Roasting the squash gives it a crispy edge and brings out its natural sweetness.
If you want to nail your roast, toss your zucchini in olive oil instead of drizzling it over the slices. This will give it a more even, crispy cook. Also, I recommend roasting larger, thicker slices for a heartier bite.
How Do I Store Leftovers?
Roasted zucchini is best served fresh, but you can store your leftovers in the fridge for up to 3 days. They can be enjoyed hot or cold.
Serving Suggestions
Roasted zucchini pairs well with so many dishes. You can serve it alongside a bowl of this Delicious Angel Hair Pasta, enjoy it with Air-Fryer BBQ Chicken Wings, or honestly, just snack on them whenever you’re feeling peckish! In that case, why not dip them into this creamy Greek Yogurt Dip?
I’ll be enjoying mine as the sun sets in summer, and I remember the warm afternoons I spent in my grandmother’s garden, looking for the perfect zucchini.
Ingredients
- 1 pound zucchini cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh herbs for garnish optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini slices with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread the zucchini in a single layer on the prepared baking sheet. Roast in the oven for 15 minutes, or until golden and tender.
- Optional: Garnish with fresh herbs before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment