Baked Zucchini Recipe

A plate of baked zucchini halves garnished with chopped parsley, served on a white dish.

Baked zucchini is an easy roasted side dish. Zucchini spears are tossed with olive oil, Italian seasoning, and garlic powder, then roasted in a hot oven until the edges are golden and crisp, and finished with lemon and fresh herbs.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: American

Keyword: baked zucchini

Servings:

Calories: 45kcal

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

US Customary - Metric

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

Use medium zucchini; the large end-of-season squash hold more water and bake up soft rather than crisp.
Keep the spears an even 1/2 inch so they roast at the same rate.
Spread the pieces in a single layer with space between them, using a second sheet if needed, so they roast instead of steam.
Garlic powder keeps things quick and coats the spears evenly; use fresh minced garlic instead if you prefer a little more flavor.
For extra crunch, add grated parmesan for the last 5 minutes, or broil for the last minute or two.
Yellow squash works the same way and can be mixed with the zucchini.
Leftovers keep in an airtight container in the fridge for up to three to four days, though they soften as they sit and won't crisp back up.

Nutrition