Easy Oven Roasted Zucchini
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This roasted zucchini recipe gives you golden, tender zucchini with crispy edges every single time, and it comes together with just a handful of simple ingredients in under 30 minutes.
Zucchini is one of those veggies I always seem to have on hand, especially in the summer when it’s overflowing at the farmer’s market or from my father-in-law’s garden. There are so many ways to use it, like my flourless zucchini muffins or shrimp scampi sheet pan meal, but roasting it might just be my favorite way to let it shine.
I like to cut the zucchini into sticks before roasting. It makes them tender on the inside, golden and caramelized on the outside, and perfect for dipping, snacking, or serving as a healthy side dish.
The shape also makes them great for baby-led weaning—I used to make these weekly for Tucker when he was starting solids. For him, I’d keep it simple with just olive oil, salt, and pepper, but you can definitely add garlic powder, onion powder, or a sprinkle of parmesan if you’re serving adults.
Table of Contents
Why I Love This Roasted Zucchini Recipe
- Golden and never mushy: Cutting the zucchini into sticks and roasting at high heat is the secret to getting that perfect caramelized exterior without any sogginess. No sad watery zucchini here.
- Ready in under 30 minutes: Five minutes of prep and the oven does the rest. It is one of the easiest and most hands-off side dishes in my rotation.
- Only a handful of ingredients: Olive oil, a few simple seasonings and that is genuinely all you need. Simple ingredients done right always win.
- Kid friendly: My kids actually eat this and ask for more which if you are a parent you know is the highest possible compliment a vegetable can receive.
“Very good! I sprinkled some parmesan on top, it was delicious! Thank you Brittany.”
Ingredients Needed
- zucchini – the star of the show. I like using medium-sized zucchini and cutting them into sticks for the perfect tender center and golden edges.
- olive oil – helps the zucchini roast up beautifully while adding flavor. You could also use avocado oil if that’s what you have.
- seasonings – a simple blend of garlic powder, onion powder, dried oregano (or Italian seasoning), sea salt, and black pepper adds just the right amount of flavor without overpowering the zucchini.
Variations to Try
This roasted zucchini is super versatile, and you can totally make it your own depending on what you’re craving or what’s already in your pantry.
- Swap the seasonings: Feel free to play around with the seasonings. Basil, thyme, smoked paprika, or even a dash of everything bagel seasoning would all be tasty!
- Add some cheese: I love adding a little freshly grated parmesan during the last few minutes of roasting. It gets melty and golden and takes the flavor to the next level.
- Add spice: Want a little kick? Add a pinch of red pepper flakes or cayenne before roasting for a spicy twist.
- Add a little crunch: For crispier edges and a fry-like vibe, toss the zucchini in a little panko or almond meal before roasting. You can also just make my baked zucchini fries instead.
- Brighten it up: A bit of lemon zest or juice added after roasting gives the dish a fresh finish.
How to Make Roasted Zucchini
Step 1: Slice each zucchini into sticks by cutting it in half lengthwise, then into quarters, and finally crosswise to create 8 sticks per zucchini.
Step 2: Toss the zucchini sticks in a bowl with olive oil and seasonings until evenly coated.
Step 3: Spread them out on the baking sheet in a single layer, cut sides down for the best browning.
Step 4: Roast in preheated oven for 20–25 minutes, flipping halfway through, until the zucchini is golden and tender with crispy edges.
Brittany’s Tips for the Best Roasted Zucchini
If you’ve ever ended up with soggy, sad zucchini, don’t worry, we’ve all been there. Here are my go-to tips on how to get perfectly golden, tender zucchini every single time:
- Cut into sticks, not cubes: Zucchini sticks have more surface area, which helps them brown up beautifully instead of steaming. Plus, they’re great for dipping, snacking, or serving to kiddos!
Cut evenly: Uniform pieces cook at the same rate. If some are too thin or too thick, you’ll end up with a mix of mushy and underdone. - Give them space: Don’t overcrowd the pan. Zucchini needs room to roast, otherwise it traps moisture and steams. Spread them out in a single layer for the best texture.
- Flip halfway: Flipping the zucchini helps it cook evenly and develop that golden color on all sides.
How to Serve Roasted Zucchini
These zucchini sticks are simple, snackable, and incredibly versatile. Here are some of my favorite ways to serve them:
- As a dipping snack: Serve straight from the pan with a side of my vegan ranch dressing or hummus for a fun and healthy snack that disappears fast.
- As a side for dinner: These pair beautifully with just about any protein. Try them alongside my baked chicken tenders, easy grilled chicken breast, or pan seared mahi mahi for a complete and balanced meal.
- In a grain bowl: Add a handful of roasted zucchini sticks to a grain bowl with quinoa, greens, and your favorite protein for an easy and nourishing lunch.
- For baby-led weaning: These zucchini sticks are the perfect size and texture for little ones just starting solids. Keep the seasoning simple with just olive oil, salt and pepper for toddler friendly plates.
How to Store
Store any leftover roasted zucchini in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or toaster oven at 375°F for a few minutes to help crisp them up a bit. The microwave works in a pinch, but the zucchini will be softer after reheating.
Frequently Asked Questions
Yes! The air fryer works great for this recipe. Cook at 390°F for 15 to 18 minutes, tossing once or twice, until tender with crispy edges. Just make sure not to overcrowd the basket for the best browning.
The two most common culprits are overcrowding the pan and cutting the zucchini too thick. Make sure to spread the pieces out in a single layer with plenty of space between them and roast at 425°F for the best results.
More Roasted Veggies to Try
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Roasted Zucchini
Ingredients
- 3 medium zucchini, ends trimmed and sliced into 8 sticks each
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano, or Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional toppings for serving: Freshly grated parmesan, lemon zest, red pepper flakes, or flaky sea salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice each zucchini in half lengthwise, then slice each half in half again to get quarters. Cut each quarter in half crosswise to create 8 sticks per zucchini.3 medium zucchini
- Place zucchini sticks in a large bowl. Add olive oil, garlic powder, onion powder, oregano, salt, and pepper. Toss to coat evenly.1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Arrange zucchini in a single layer on the prepared baking sheet, cut side down as much as possible for max browning.
- Roast for 20–25 minutes, flipping once halfway through, until golden brown and tender with crispy edges.
- Optional: Sprinkle with parmesan, lemon zest, red pepper flakes, or flaky sea salt before serving. These roasted zucchini sticks pair well with grilled chicken, burgers, or a dollop of hummus for dipping.Optional toppings for serving: Freshly grated parmesan
Notes
- Prep ahead: You can slice the zucchini a day in advance and store it in an airtight container in the fridge. When you’re ready to cook, just toss with oil and seasonings and roast.
- How to store: Store any leftovers in an airtight container in the fridge for up to 3 days.
- How to reheat: To reheat, pop them in the oven or toaster oven at 375°F for a few minutes to help crisp them up a bit. The microwave works in a pinch, but the zucchini will be softer after reheating.
- Feeding to toddlers: These zucchini sticks are the perfect size for toddlers and baby-led weaning. I made them all the time when Tucker was younger. They’re easy to hold, soft on the inside, and full of flavor without any added fuss. If you’re feeding little ones, keep the seasoning simple (just salt and olive oil) and save the spices for the grown-up plates!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
can these be cooked in an air fryer? If so, what temp and for how long?
Yes! These work great in the air fryer. Try 390°F for 15–18 minutes, tossing once or twice, and cook until they’re tender with crispy edges. Just avoid overcrowding the basket for the best browning.
Very good! I sprinkled some parmesan on top, it was delicious! Thank you Brittany.
Yay! So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I appreciate it!