Baked Zucchini Recipe

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

Baked 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.

Print Recipe Pin Recipe [btn-google-source]

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

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

Tried this recipe?Let us know how it was!