Roasted zucchini is an easy and delicious side dish that you can include in your next meal. It’s also a fantastic way to sneak some vegetables into the diet of someone who might not be inclined to eat them otherwise. Here are my roasted zucchini tips for seasoning, cooking, and storing roasted zucchini – all with a little help from roasted zucchini recipes!

Roasted zucchini is a delicious and healthy way to enjoy this summer vegetable. With an ingredient list as short as the cook time, there’s no reason not to give it try:

Zucchini! You’ll need zucchini’s offcourse.
Parmesan cheese! The pre-grated option is fine but the delicate flavors of real Parmigiano Reggiano grated with your own microplane grater are unbeatable.
Garlic powder! Garlic powder is our favorite kitchen essential. It’s the perfect ingredient to keep on hand, and makes a great addition in many dishes-especially this Parmesan Roasted Zucchini Recipe!
Olive oil! I know that extra virgin olive oil is the best for cooking, but since this recipe relies on roasting in an oven which will inevitably lead to some of its flavor being lost, using regular non-extra virgin will do just fine.

Roasted zucchini may not be the most dressed up of dishes, but it’s easy to make and can provide you with a healthy alternative for french fries and baked potatoes. Roasting your vegetables is an excellent way to prepare them to give off their natural flavor.

Also read: Roasted Zucchini – Veggie Desserts

So how do you start roasting zucchini’s:

By trimming off the ends of your zucchini and slicing it into any cut you like, we recommend cutting the zucchini into larger pieces (like cutting them lengthwise to make 16 pieces!)

The benefits of larger pieces are, they’re less likely to overcook and become soggy.

The next part is probably the most important one if you want to prevent soggy zucchini’s. Place a single layer of sliced zucchini on an oven tray and sprinkle them with salt; wait five minutes so that the salt can extract moisture from within, then tap the zucchini’s dry.
Drizzle the zucchini with a little vegetable oil.
Add any spices you like. My go-to is dried oregano, but if I’m feeling really adventurous I’ll use some cumin or curry powder!
Add some Parmesan cheese, it will give your zucchini a great taste and will add a golden brown crispy texture.
Toss to coat the zucchini evenly.
Roast the zucchini at 400°For 200°Cfor 10 to 15 minutes, until it is crispy.

By combining following 2 simple techniques you make your zucchini less watery, using salt to extract the moisture from you zucchini and placing the zucchini’s on a baking rack, then setting the baking rack on a baking sheet. This allows air to circulate all around and helps evaporate most of the water will creating crispy, no soggy roasted zucchini in minutes!

Kitchen tools you’ll need before starting roasting zucchini

Also read: EASY Roasted Zucchini – Peel with Zeal

Cooking with zucchini is much easier when you have the right tools. But before you get started, let me show you some of the kitchen tools that will make this a whole lot easier.

Baking Sheet with Rack Set
Baking Paper
Victorinox Fibrox Pro Chef’s Knife

Don’t bake to much at once

The key to roasting vegetables is space. If you crowd the veggies too closely on the baking sheet, the air won’t circulate properly and they’ll steam instead of roast.

If you have more zucchini slices than will fit on the baking sheet comfortably, divide your sliced veggies between two separate sheets and bake them in different parts of your oven. Switch the position halfway through to ensure even cooking.

Don’t overbake them

Also read: Air Fryer Zucchini – The Cookful

Zucchini is full of water, so if you overbake it the liquid will seep out and make your zucchini soggy. Cutting them into larger pieces before cooking can help avoid that by making sure they do not cook too long.

Spicing up your food is always a crowd pleaser and it’s really fun to do. Here are some extra spices you can use for spicing up those zucchini:

If you want to add a little heat, try adding a pinch of red pepper flakes.
The best way to make your dish taste better is by adding some minced garlic.
To finish your dish, make sure you add chili powder and the lemon juice.
I love using fresh herbs on my zucchini. I often add dill and basil to season it.
The Parmesan can be swapped for crumbled feta. Sprinkle the feta on after baking to get an even more hearty dish!

First of all, Zucchini is a vegetable that I do not recommend freezing due to its high water content.

Of course, zucchini is easy to store in your refrigerator! Here’s how:

After you’re done roasting the zucchini, let it cool down completely and then store in an airtight container. You can keep your zucchini in the fridge for up to 4 days.
To reheat roasted zucchini, it is crucial to use an oiled baking sheet. Add a single layer of the zucchini and heat at 400°For 200°C just until hot!