Roasted Zucchini
Why This Is A Great Recipe
I can’t believe that roasted zucchini can be THIS delicious and addicting! This has been our FAVORITE roasted zucchini recipe because of the flavors. I gathered all my favorite Italian inspired ingredients together but made sure to keep it simple and not overwhelming.
- The addition of balsamic vinegar really takes this recipe over the top. The added tang and flavor of balsamic is perfect with seasoning and parmesan cheese.
- When making roasted zucchini, you can easily manage how soft or crunchy your roasted zucchini is. Just keep in mind the thickness of the slices and how long you roast it.
- I also made sure to include tricks to keep the zucchini from getting soggy!
Ingredients Notes Before You Shop
I like to keep it simple to let the zucchini shine but enhance it with a few simple flavors (make sure to when out variations you can make below):
- Zucchini – you’ll need two or three, depending on the size.
- Olive oil – don’t use extra virgin olive oil, it is not meant for roasting or searing (just in dressings really). Use olive oil that’s meant for cooking.
- Balsamic vinegar
- Seasoning – use salt and pepper to taste and then add some dried thyme and basil, some garlic powder, and crushed red pepper flakes. Use little more or less red pepper flakes per taste.
- Parmesan – use a block of parmesan cheese and grate it yourself.
How To Make Roasted Zucchini
This recipe is as simple as 1-2-3 and the hardest part is really adding parmesan cheese to each slice of zucchini.
- Cut your zucchini into slices that are between 1/4 and 1/2 inch and remember to cut the slices thicker if you like crunchier result or slice them thinner for softer zucchini.
- Mix sliced zucchini in a bowl with olive oil, balsamic vinegar, and seasoning until all evenly coated.
- Spread the seasoned sliced in the greased baking sheet, in one even layer, leaving some space in between each one.
- Sprinkle grated parmesan cheese on top each slice and roast at 475ā for 20-24 minutes. (Or a couple of minutes less for crunchier results.)
Tips To Avoid Soggy Zucchini
First, I’d like to remind you about the difference between soggy zucchini and soft zucchini. Soggy zucchini (or overly mushy) comes to excess moisture while cooking and after. As far and soft vs crunchy zucchini, it’s all about the preference. You can have soft zucchini but not “soggy” as in it still holds its shape but it’s completely cooked through. Now the tips:
- Use clean and smooth baking sheet – using parchment paper will cause the zucchini to be more soggy, to it’s best to use a clean baking sheet, without lining it, and grease it with oil before adding the veggies.
- Don’t overcrowd – make sure your veggies are spread in on even layer, don’t overlap them, and leave a little space in between each one.
- Don’t overbake – the longer you bake, the softer your zucchini will be but if you bake it too long, it will become too mushy.
Variations For This Recipe
Veggies – I love mixing zucchini and yellow summer squash. They cook very similarly and go together well. You can also add some mushrooms, asparagus, or green beans.
Cheese – use parmesan, parmigiano-reggiano, Pecorino Romano (little more salty), Asiago (distinct sharp flavor), or Grana Padano (little sweeter).
Seasoning and spice – you can make it spicier by increasing how much crushed red pepper flakes you add, you can use Italian seasoning if you want stronger herb flavor, or you can add a little paprika.
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Parmesan Roasted Zucchini Recipe
Ingredients
- 1 lb zucchini
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1/2-1 tsp salt more or less to taste
- 1/4 tsp black pepper
- 1/2 cup grated parmesan cheese off the block
Instructions
- Preheat the oven to 475ā. Baking sheet: Use a large rimmed baking sheet to bake roast the zucchini. For a deeper golden color, to prevent soggy zucchini, and for better roast, don't line the baking sheet but grease it with some oil. (If you're worried about sticking or have an older baking sheet, you can like it with parchment paper but that will hold on to the moisture.)
- Wash the zucchini and pat it dry. Trim off the ends and slice the zucchini into about 1/4-1/2 inch thick slices. Pro Tip: Slice zucchini thicker if you plan to have crunchier zucchini or thinner if you like to make softer zucchini.
- Combine the zucchini, olive oil, balsamic vinegar, and seasoning in the mixing bowl and mix until all the slices are evenly coated.
- Spread seasoned zucchini on the prepared baking sheet in one even layer. Make sure to leave a little space between each slice for even roasting.
- Top off each slice of zucchini with some grated parmesan cheese.
- Place the baking sheet in the oven and roast zucchini for 20-24 minutes (couple of minutes less for crunchier texture), until reached your desired doneness.
Notes
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wonderfully delicious! Simple to make as well, just wonderful.