Crispy Garlic Roasted Zucchini Recipe (Print Version)
Simple Roasted Zucchini Recipe - Learn how to get perfectly tender, slightly charred zucchini every time with my easy, flavorful method. Great side dish!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini, about 1.5 lbs (680g) total
02 -
2 tbsp extra virgin olive oil
→ Flavor Boosters
03 -
3-4 cloves garlic, minced
04 -
1 tsp dried Italian herbs
05 -
1/4 tsp red pepper flakes (optional)
→ Seasonings & Finishing Touches
06 -
1/2 tsp sea salt or Kosher salt (or to taste)
07 -
1/4 tsp freshly ground black pepper (or to taste)
08 -
2 tbsp fresh parsley or basil, chopped (for garnish, optional)
# Instructions:
01 -
First things first, get your oven screaming hot to 400°F (200°C). While it's heating, grab a large baking sheet. I always line mine with parchment paper – honestly, it makes cleanup so much easier, and nothing sticks, which is a lifesaver when you’re already tired after cooking. I once forgot the parchment, and scrubbing that pan was *not* a good time.
02 -
Now for the star! Wash and trim the ends off your zucchini. I usually cut them into half-moon slices, about 1/2 inch thick. Try to keep them pretty uniform in size, otherwise, some will get mushy while others are still raw. I learned this the hard way with those uneven pieces I mentioned – still tasty, but not ideal! This step is where you want to be a little precise.
03 -
In a large bowl, toss the zucchini with the olive oil, minced garlic, Italian herbs, red pepper flakes (if you're using them), salt, and pepper. Use your hands! It feels a bit messy, but it ensures every single piece is coated. This is where the magic really starts to happen, you can smell the garlic and herbs already!
04 -
Spread the seasoned zucchini in a single layer on your prepared baking sheet. This is *so* important for getting that lovely caramelization and crispiness. If you overcrowd the pan, the zucchini will steam instead of roast, and we definitely don't want soggy zucchini, right? If you have too much, just use two baking sheets.
05 -
Pop the baking sheet into your preheated oven. Roast for about 15-20 minutes, flipping them halfway through. Keep an eye on them! You're looking for tender zucchini with some beautiful golden-brown, slightly charred edges. The smell that fills your kitchen at this point? Pure comfort.
06 -
Once they're perfectly roasted, pull them out of the oven. Transfer to a serving dish, and if you're feeling fancy (or just want some extra freshness), sprinkle with fresh parsley or basil. Taste and adjust seasonings if needed – sometimes I find I want a little more salt or pepper right at the end. Enjoy your delicious Roasted Zucchini Recipe!
# Notes:
01 -
Don't overcrowd your baking sheet; it's the secret to crisp, not soggy, zucchini.
02 -
Leftovers are great, but reheat them in a pan or toaster oven for best texture, not the microwave.
03 -
No fresh garlic? Garlic powder works in a pinch, but fresh truly makes this dish sing.
04 -
Sprinkle with a little Parmesan cheese in the last few minutes of roasting for an extra special touch!
# Equipment Needed:
01 -
Large baking sheet
02 -
large bowl
03 -
parchment paper
# Nutrition (Per Serving):
Calories: 120
Total Fat: 9g
Total Carbohydrate: 8g
Protein: 2g