The simplest side dish, roasted zucchini is incredibly versatile. When your garden is overflowing with zucchini, give it a try!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 1 pound zucchini, cut into 2-inch strips
- 1 ½ tablespoons grapeseed oil
- 1 pinch salt and ground black pepper to taste
- 1 pinch garlic powder
- 1 pinch cayenne pepper
- cooking spray
- ½ lemon
- 1 tablespoon chopped fresh parsley
- 1 pinch sea salt flakes to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
- Avoid overcrowding the zucchini or it will steam, not brown.
- If you double or triple this recipe, use a second baking sheet.
Reviews
Tasty, easy side dish. A great recipe to use those monster zucchini that grow in backyard gardens in August. The lemon flavor is good variety.
Two additions: one best to take off the skin and seeds but it doesn’t state that – I guess it is probably obvious. Secondly, when you say turn after 1/2 of cooking about, about 20 minutes – you meant 10 minutes per side I believe, since total cooking time at the top is 25 minutes to complete the dish. It is unclear though unless you read through. Thanks! Roasted anything is always a good choice.
Fabulous flavor! I actually forgot to add the lemon at the end so I can’t wait to make it again with the lemon and see how the flavors come out even more. I doubled the spices, added onion powder and baked for an extra 10 minutes to brown both sides well. As others have said, the meaty part of the zucchini is a bit mushy but that is what I’d expect since it’s not breaded or fried. Nice and healthy side dish, I’ll definitely be making this again.
I used zucchini and yellow squash, added cayenne and it was great! Cook time was perfect for me, will make again!
Delicious!
I think this is now my favorite zucchini recipe! Easy, fast and delicious!
I found the zucchini itself got mushy but the skin was tough. The flavor was spot on though. Good for zucchini.
It was really good. Used olive oil instead of grape seed.
I enjoyed this, my husband did not. When I do make again I will cut my zucchini in larger pieces and use less oil.
A simple but very good recipe. I did use avocado oil instead of the grape seed oil and I added thick cut onion rings. The touch of cayenne and lemon really made the cooked zucchini tasty.
easy and tasty