Baked Zucchini
Add Preferred SourceBaked zucchini is a simple side dish that always hits the spot. It’s crispy around the edges, tender in the middle, and perfect for tossing on the table when you want something light but satisfying. Quick to prep, even faster to disappear.
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I make this baked zucchini all the times, especially in the summer when my kitchen’s overflowing with fresh courgettes. It’s one of those go-to recipes that works any time of day: a quick snack, an easy side, or even part of a light lunch. I love how the garlic and herbs add just enough flavor, and a squeeze of lemon at the end brightens it all up the way I like it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Zucchini
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how I make this easy baked zucchini. Just a few steps and you’re all set!
Preheat your oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This helps the zucchini cook evenly and makes cleanup easier. I always use my half sheet baking pan for this—it’s heavy-duty and doesn’t warp, even at high temps.
Prep the zucchini
Cut the zucchini into ½-inch sticks or wedges. You want them thick enough to hold their shape, but not so thick that they stay soft in the middle. A good sharp knife like this chef’s knife makes it easy to get even slices without any fuss.
Toss with seasoning
In a large bowl, toss the zucchini with olive oil, Italian seasoning, garlic powder, plus salt and pepper to taste. Make sure every piece gets coated. These mixing bowls with a grippy bottom make life much easier and don’t slide all over the counter.
Spread them out
Place the zucchini on the lined baking sheet in a single layer. Don’t crowd the pan—this is the trick to getting those golden, slightly crisp edges.
Roast until golden
Pop the tray in the oven and bake for 15 to 20 minutes. Check for that lightly browned edge and tender bite.
Finish with lemon and herbs
As soon as they’re out of the oven, squeeze fresh lemon juice over the top and sprinkle with your favorite chopped herbs—parsley or thyme work great. I usually snip mine right over the tray with these herb scissors to save time and mess.
Serve it up
Serve right away while they’re warm. They go fast, so you might want to make extra.
Equipment
Ingredients
- 3 medium zucchini cut into ½-inch sticks/wedges
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges
- Fresh herbs
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini sticks with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.3 medium zucchini, 2 teaspoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, Salt and pepper
- Spread the zucchini in a single layer on the prepared baking sheet and roast for 15 to 20 minutes, or until the edges are golden and slightly crisp.
- Remove from the oven, squeeze fresh lemon juice over the top, and garnish with your favorite chopped herbs before serving.Lemon wedges, Fresh herbs
Notes
- Go for medium zucchinis: They’re not too watery and bake up with a nice texture.
- Cut evenly: Try to keep the sticks the same size so they roast at the same rate.
- Don’t skip the parchment paper: It helps prevent sticking and makes cleanup way easier.
- Use fresh garlic if you prefer: I go for garlic powder when I want to save time, but fresh adds a little extra flavor.
- Mix up the herbs: Oregano, thyme, or even a pinch of red pepper flakes can switch up the flavor.
- Add parmesan: For a little extra crunch, toss some on during the last 5 minutes of baking.
- Broil: If you like yours crispier, let them broil for the last 1–2 minutes.
- Yellow squash: Yellow squash works just as well and roasts up the same way.
Storage and Reheating Instructions
- Fridge: If you have any leftovers, store them in an airtight container in the fridge. They’ll keep for up to 3 days.
- Reheat: When you’re ready to reheat, pop them back in the oven or air fryer to bring back a bit of that crisp. Microwaving makes them soft, so I skip it.
Nutrition
Recipe Notes and Tips
Here are a few things I keep in mind whenever I make this baked zucchini:
- Go for medium zucchinis: They’re not too watery and bake up with a nice texture.
- Cut evenly: Try to keep the sticks the same size so they roast at the same rate.
- Don’t skip the parchment paper: It helps prevent sticking and makes cleanup way easier.
- Use fresh garlic if you prefer: I go for garlic powder when I want to save time, but fresh adds a little extra flavor.
- Mix up the herbs: Oregano, thyme, or even a pinch of red pepper flakes can switch up the flavor.
- Add parmesan: For a little extra crunch, toss some on during the last 5 minutes of baking.
- Broil: If you like yours crispier, let them broil for the last 1–2 minutes.
- Yellow squash: Yellow squash works just as well and roasts up the same way.
How to Store Leftover Baked Zucchini
If you have any leftovers, store them in an airtight container in the fridge. They’ll keep for up to 3 days. When you’re ready to reheat, pop them back in the oven or air fryer to bring back a bit of that crisp. Microwaving makes them soft, so I skip it.
Our Top 3 Money Saving Tips for This Recipe
Here are my favorite ways to save a little cash while still getting a tasty tray of baked zucchini:
- Buy in season: Zucchini is cheapest and freshest from June to August.
- Use what you have: Any fresh herbs in your fridge or garden will do.
- Skip the fancy oil: No need for extra-virgin—basic olive oil works great.
What to Serve With Baked Zucchini
This baked zucchini goes with just about everything. I like it next to chipotle grilled chicken, grilled salmon, tossed into a grain bowl, or served up with a creamy spinach artichoke dip on the side.
It’s also great tucked into wraps or with scrambled eggs for a quick, veggie-packed breakfast.
More Summer Recipes You Will Love
Here are a few more easy veggie-packed ideas I think you’ll enjoy just as much as this baked zucchini:
