I finally nailed a no fail method for golden roasted zucchini that never turns soggy, and it just might become the star of my Easy Healthy Zucchini Recipes.

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I never thought zucchini could get this addictive until I figured out a no fail way to make it golden and not soggy. I confuse people at potlucks because my simple zucchini with garlic disappears before anyone can blink, and I still cant believe how easy it is.

This is one of those Best Zucchini recipes that makes you wonder why you ever boiled the stuff, and it’s perfect for Easy Vegetable Dinner Recipes nights when you need a quick win. I like that it sounds kind of fancy but is actually forgiving, so even if you rush it, it still sings.

Ingredients

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Zucchini: Mild, watery veg, low calorie, good fiber and vitamin C, keeps dish light.
Olive oil: Adds richness, heart healthy monounsaturated fats, helps flavors carry, slight fruitiness.
Garlic: Pungent, adds savory punch, contains antioxidants, brings warmth not sweetness.
Parmesan: Salty, nutty kick, adds umami and protein, melts into a savory crust.
Lemon zest: Bright citrus lift, adds fragrant sour notes and balances oiliness.
Italian seasoning: Herby blend, mostly oregano and basil, gives classic savory Mediterranean flavor.
Red pepper flakes: Tiny heat bursts, adds spice without changing dish texture, use sparingly.
Parsley: Fresh, green finish, adds mild herbiness and a little vitamin K.
Salt & pepper: Basic seasoning, salt enhances flavors, pepper adds subtle sharpness.

Ingredient Quantities

1 pound (about 2 medium) zucchini or summer squash

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt or sea salt, to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes optional

2 tablespoons grated Parmesan cheese optional

1 teaspoon lemon zest optional

1 tablespoon chopped fresh parsley optional

How to Make this

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1. Preheat oven to 425 F and line a rimmed baking sheet with parchment paper or foil.

2. Trim ends from 1 pound zucchini then cut into uniform 1/4 to 1/2 inch rounds or half moons so they cook evenly.

3. Lay slices on paper towels, sprinkle with the 1/2 teaspoon kosher salt and let sit 8 to 10 minutes to draw out moisture, then press and pat them dry so they wont be soggy.

4. In a large bowl whisk together 2 tablespoons extra virgin olive oil, 2 cloves minced garlic, 1/4 teaspoon freshly ground black pepper, 1 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if you want a little heat.

5. Toss the dried zucchini in the oil mixture until every piece is lightly coated, but dont drench them.

6. Arrange zucchini in a single layer on the prepared sheet, leaving small gaps between pieces so air can circulate; if they touch they’ll steam not roast.

7. Roast on the middle rack 12 to 18 minutes, flipping once about halfway, until the edges are golden brown and the centers are tender. For extra caramelization broil 1 to 2 minutes at the end but watch closely so they dont burn.

8. If using 2 tablespoons grated Parmesan, sprinkle it on during the last 2 minutes of roasting so it melts and crisps a bit.

9. Remove from oven, grate 1 teaspoon lemon zest over the hot zucchini, sprinkle with 1 tablespoon chopped fresh parsley, taste and add any extra salt or pepper if needed, then serve right away.

Equipment Needed

1. Rimmed baking sheet (for roasting in a single layer)
2. Parchment paper or aluminum foil to line the sheet
3. Cutting board
4. Sharp chef’s knife (or serrated) for even 1/4 to 1/2 inch slices
5. Paper towels or a clean kitchen towel to drain moisture
6. Large mixing bowl for tossing with oil and seasonings
7. Whisk or fork and measuring spoons (for the oil, garlic and spices)
8. Tongs or a spatula to flip the zucchini halfway through roasting
9. Microplane or fine grater for lemon zest and Parmesan
10. Oven mitts or pot holders for safe removal from the oven

FAQ

How long do I cook the zucchini and what's the best method? Sauté sliced or diced zucchini in 2 tbsp olive oil over medium-high heat about 6 to 8 minutes until tender and a little browned, add the minced garlic in the last 60 seconds so it doesn't burn. You can also roast at 425 F for 12 to 15 minutes for deeper caramelizaion, toss with the seasonings first and add Parmesan at the end.

Should I salt the zucchini first to remove water? You can, especially if you want less sogginess: sprinkle salt, let sit 10 to 15 minutes, then pat dry with paper towels. For a quick sauté it's not required, but salting helps if you're frying or making a denser dish.

Can I use yellow summer squash or frozen zucchini instead? Yes to yellow squash they swap 1 for 1. Frozen zucchini works but thaw it, squeeze out excess water and pat dry before cooking otherwise it gets mushy, it's better used in soups casseroles or baked dishes.

How do I get the zucchini crisp instead of soft? Use higher heat, a single layer in the pan and dont overcrowd it so the pieces brown instead of steaming. Thicker slices stay firmer, and finishing in a hot oven for a few minutes helps too.

What if I cant eat Parmesan or want it vegan? Omit the Parmesan or swap in 1 to 2 tbsp nutritional yeast for a cheesy flavor, or toss with toasted breadcrumbs or chopped toasted nuts for crunch and savory depth.

How do I store leftovers and reheat them? Store cooled zucchini in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat to revive some texture, the microwave works but it will get softer and sometimes watery.

Zucchini Recipe Substitutions and Variations

Zucchini or summer squash: swap with yellow summer squash (use 1 for 1), or try thin sliced eggplant for a meatier bite, salt it first to pull out any bitterness.
Extra virgin olive oil: use avocado oil or light olive oil for higher heat, or 1 tablespoon butter for richer browning and flavor.
Garlic: fresh minced can be replaced with 1/4 teaspoon garlic powder per clove, or a finely chopped shallot gives a milder sweeter note.
Grated Parmesan: Pecorino Romano is a good sharper saltier stand in, or nutritional yeast if you want a dairy free cheesy boost.

Pro Tips

1. Salt and press the slices before roasting, then pat them dry—this actually makes a big difference in browning and keeps them from getting soggy. Dont overdo the salt though, just enough to pull out moisture, and if you worry about it rinse then pat again.

2. Make your slices as even as you can, use a mandoline or a sharp knife. Uneven pieces cook unevenly so some will be mush while others are underdone, and that ruins the texture.

3. Give each piece breathing room on the sheet and use a hot pan or a wire rack if you want extra crisp edges. Crowding makes them steam not roast, and if you try to speed things up with higher heat or broil watch them closely cause they go from perfect to burnt fast.

4. Add finishes at the right time: sprinkle cheese in the last minute or two so it melts and crisps, and always zest the lemon and add fresh herbs after they come out of the oven for brightness. Also dont drown the slices in oil, a light coating is all you need to get flavor without sogginess.

Zucchini Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed a no fail method for golden roasted zucchini that never turns soggy, and it just might become the star of my Easy Healthy Zucchini Recipes.

Servings

servings

Calories

kcal

Equipment: 1. Rimmed baking sheet (for roasting in a single layer)
2. Parchment paper or aluminum foil to line the sheet
3. Cutting board
4. Sharp chef’s knife (or serrated) for even 1/4 to 1/2 inch slices
5. Paper towels or a clean kitchen towel to drain moisture
6. Large mixing bowl for tossing with oil and seasonings
7. Whisk or fork and measuring spoons (for the oil, garlic and spices)
8. Tongs or a spatula to flip the zucchini halfway through roasting
9. Microplane or fine grater for lemon zest and Parmesan
10. Oven mitts or pot holders for safe removal from the oven

Ingredients

1 pound (about 2 medium) zucchini or summer squash
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt or sea salt, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes optional
2 tablespoons grated Parmesan cheese optional
1 teaspoon lemon zest optional
1 tablespoon chopped fresh parsley optional

Directions

Preheat oven to 425 F and line a rimmed baking sheet with parchment paper or foil.
Trim ends from 1 pound zucchini then cut into uniform 1/4 to 1/2 inch rounds or half moons so they cook evenly.
Lay slices on paper towels, sprinkle with the 1/2 teaspoon kosher salt and let sit 8 to 10 minutes to draw out moisture, then press and pat them dry so they wont be soggy.
In a large bowl whisk together 2 tablespoons extra virgin olive oil, 2 cloves minced garlic, 1/4 teaspoon freshly ground black pepper, 1 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if you want a little heat.
Toss the dried zucchini in the oil mixture until every piece is lightly coated, but dont drench them.
Arrange zucchini in a single layer on the prepared sheet, leaving small gaps between pieces so air can circulate; if they touch they'll steam not roast.
Roast on the middle rack 12 to 18 minutes, flipping once about halfway, until the edges are golden brown and the centers are tender. For extra caramelization broil 1 to 2 minutes at the end but watch closely so they dont burn.
If using 2 tablespoons grated Parmesan, sprinkle it on during the last 2 minutes of roasting so it melts and crisps a bit.
Remove from oven, grate 1 teaspoon lemon zest over the hot zucchini, sprinkle with 1 tablespoon chopped fresh parsley, taste and add any extra salt or pepper if needed, then serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.