While zucchini is typically thought of as a summer veggie—and rightfully so as that’s when we tend to have those baseball bat-sized ones from the garden!—it’s also a wonderful side dish to serve up for any family dinner all year long. Plus, it cooks so quickly! This Roasted Zucchini cooks in about 10 minutes and even gets a little sweet as it roasts. You can serve it as is or topped with a little Parmesan cheese—it’s easy and delish. It’s also easy to turn it into Zucchini Baby Food, and to serve it as a side dish for the entire family. (You may also like Boiled Beets, Roasted Frozen Broccoli, Roasted Carrot Fries, Zucchini Cookies, and Zucchini Fries.)
Ingredients You Need
Here’s a really easy method for making roasted zucchini to share with the kids. Zucchini: I like to use classic green zucchini of any size in this recipe. Which means you can make it in the summer with giant zucchini or any other time of the year with normal size ones! Olive oil: I cook with extra virgin olive oil, so that’s what I use here. You can also use avocado oil. Optional: Feel free to add salt, black pepper, Parmesan cheese, lemon zest, or other herbs or spices your family likes.
Step-by-Step Instructions
Here’s a summary of the steps involved in making this Easy Roasted Zucchini. Scroll down to the bottom of this post for the full information. TIP: You can season the roasted zucchini to taste with salt, pepper, grated Parmesan, lemon juice, fresh herbs, garlic powder, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.
How to Store
Serve leftover roasted zucchini in an airtight container in the refrigerator for up to 5 days. Warm it through to serve, or add it room temperature or cold to a salad, like my Pasta Salad with Chicken or Orzo Pasta Salad.
Best Tips for Success
You can serve this warm or pack in a lunch to be eaten chilled or at room temperature. It works in a baby lunch box, too. Cut zucchini into spears if serving as a baby-led weaning food. You can add these to an adult salad. Bake the roasted zucchini on a sheet pan lined with aluminum foil to make cleanup a breeze. Add the roasted zucchini to my Chicken and Sweet Potato Bowls or try with Chicken Tenders, Chicken Nuggets, or Coconut Rice. Add a handful of unsalted leftovers to a smoothie for added nutrition. (You can’t even taste it, I promise!) If you have more zucchini, definitely try Zucchini Slice, Chocolate Chip Zucchini Muffins, Zucchini Pancakes, Zucchini Cake, and Zucchini Cookies.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Roasted Frozen Broccoli
Favorite Sweet Potato Baby Food
Easy Roasted Carrot Fries
Easy Roasted Sweet Potatoes
This post was first published July 2020.
