20 Minute Roasted Zucchini (Not Soggy!) Recipe
Introduction
Roasted zucchini is a simple, flavorful side dish that’s ready in just 20 minutes. This recipe delivers tender zucchini with a golden, caramelized edge — never soggy. It’s perfect for a quick weeknight meal or a healthy addition to any dinner.
Ingredients
- 4 small zucchini (about 1 to 1½ pounds), quartered lengthwise
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon seasoned salt
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon salt
Instructions
- Step 1: Preheat the oven to 450°F and position the rack in the middle. Lightly spray a large baking sheet with cooking spray.
- Step 2: Place the quartered zucchini, minced garlic, and olive oil on the baking sheet. Toss gently to combine, then arrange the zucchini pieces so they are spread out with one cut side down.
- Step 3: Bake for 8 minutes, then flip the zucchini to the other cut side. Bake for another 8 minutes, or until the edges turn golden brown.
- Step 4: While the zucchini is baking, mix the dried basil, seasoned salt, dried Italian seasoning, and salt together in a small bowl.
- Step 5: Remove the zucchini from the oven and sprinkle the seasoning mixture evenly over the top. Use a spatula to gently toss until the zucchini is well coated. Serve immediately.
Tips & Variations
- For extra crispiness, avoid overcrowding the baking sheet so the zucchini can roast evenly.
- Try sprinkling grated Parmesan cheese over zucchini in the last few minutes of baking for added flavor.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Storage
Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture, as microwaving may soften it too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I prevent zucchini from becoming soggy when roasting?
Make sure to cut the zucchini into uniform pieces and spread them out in a single layer on the baking sheet without overcrowding. High oven heat and flipping halfway through help achieve a crisp exterior.
Can I use other types of squash in this recipe?
Yes, summer squash like yellow crookneck or pattypan squash work well with this method and seasonings. Adjust cooking time slightly if pieces are thicker or larger.
Print20 Minute Roasted Zucchini (Not Soggy!) Recipe
This quick and easy 20 Minute Roasted Zucchini recipe delivers perfectly roasted zucchini that’s tender yet not soggy, with a flavorful garlic and herb seasoning. Roasting at high heat ensures a golden crust and vibrant taste, making it a perfect healthy side dish for any meal.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4 small zucchini (about 1 to 1½ pounds), quartered lengthwise
Seasonings & Oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon seasoned salt
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and position the rack in the middle. This high temperature is key for roasting the zucchini quickly and getting a nice golden edge.
- Prepare Baking Sheet: Lightly spray a large baking sheet with cooking spray to prevent sticking and help with even cooking.
- Toss Zucchini with Garlic and Oil: Place the quartered zucchini and minced garlic on the baking sheet. Drizzle with olive oil and toss everything together until the zucchini is evenly coated with the garlic and oil.
- Arrange for Roasting: Spread the zucchini out in a single layer on the baking sheet with one cut side down. Avoid overcrowding to ensure they roast rather than steam.
- First Bake: Bake the zucchini for 8 minutes. This starts the roasting process and helps develop color on the first side.
- Flip Zucchini: After 8 minutes, carefully flip each piece to the other cut side to ensure even browning and roast for an additional 8 minutes until the zucchini edges turn golden and tender.
- Mix Seasonings: While the zucchini roasts, combine the dried basil, seasoned salt, dried Italian seasoning, and salt in a small bowl to create the seasoning blend.
- Season and Toss: Remove the zucchini from the oven, immediately sprinkle the seasoning mix over the hot zucchini. Use a spatula to gently toss so the seasonings coat the zucchini evenly.
- Serve: Serve the roasted zucchini immediately for best texture and flavor.
Notes
- For firmer zucchini, avoid cutting too thin and do not overcrowd the baking sheet.
- You can add a sprinkle of parmesan cheese after tossing for a cheesy flavor twist.
- Leftovers can be stored in an airtight container and reheated in the oven to restore crispness.
- Adjust seasoning amounts according to taste preference.
Keywords: roasted zucchini, quick zucchini recipe, healthy side, garlic zucchini, oven roasted vegetables
