It’s zucchini season and if you’re growing them like myself, you’re probably wondering what to do with so many as well right now! I’m not a huge fan of zucchini bread, but I do love this vegetable on the side with protein or in salads and appetizers. You definitely can enjoy zucchini raw, but I really love mine roasted. So today I want to show you how to roast zucchini in three different ways – in the oven, on the stove and on the grill.
It’s super easy and the methods are all based on the same principle. Take a zucchini, wash it, slice it, rub with olive oil, salt and pepper and expose to direct heat for about 5 mins on each side. And you’ve got yourself roasted zucchini! Now let’s get more specific.
Sidenote: I mainly grow light green zucchini, which I found out are called Bianco de Trieste. I’ve been to Trieste in Italy and I like the city as well as their zucchini. So do not be confused by the color, these taste and roast the same way the dark green zucchini do. In fact, I’m pretty sure the recipe will work with most varieties of zucchini.
How To Cut The Zucchini
You can cut the zucchini whichever way you want – lengthwise or rounds are my favorite shapes.
Do not cut the zucchini too thinly though or they will burn. Make sure to keep them the same thickness, as much as possible.
In both cases, you’ll need to cut off both ends of the zucchini, lay the zucchini on a cutting board, hold onto it safely with one hand and cut it with the other.
Now that you’ve got the zucchini all cut up it’s time to prep it for roasting!
How To Prepare Zucchini for Roasting or Grilling
I learned of the importance of this next step when my mom decided to surprise me and my sister with some grilled zucchini one time.
Always always always put oil and salt on the zucchini when you’re roasting or grilling. Rub those cut up vegetables really generously.
My mom forgot to do that and the zucchini turned out dry and couldn’t really roast, it just dried and shrunk. We of course ate them anyway, because mom made them!
If you’re pan-roasting the zucchini, you can add the oil and salt directly to the pan and stir to coat them. For the other two methods – prep the vegetables ahead.
You can of course add any spices you like beforehand, but I like to add my chopped herbs, garlic and spices after the roasting is done. I find this makes the zucchini more flavorful and is probably a bit healthier.
Roast Zucchini In The Oven
Roasting zucchini in the oven is my new favorite way to prepare this veggie, that’s actually a fruit. Why? Because it’s the easiest way. Here’s how it goes:
Preheat the oven to 400F/200C.
Rub the zucchini with olive oil, salt and pepper. Make sure to grease the baking sheet too.
Place the slices in a single layer on the baking sheet and bake for 12-15 minutes.
lengthwiseThe roasting will mostly happen on the side that faces the baking sheet. That’s why you’ll need to flip the zucchini once after 6-7 minutes.
or roundsAnd that’s it!
How To Pan Roast Zucchini
For many years, I didn’t have an oven, so my best option for roasted zucchini was learning how to pan roast them.
For this method, I usually cut the zucchini in rounds and half-rounds in order to fit as many in the pan as I can.
Add oil to the pan and place the zucchini again in a single layer, then roast at medium-high heat.
Flip after 4-5 minutes to do the other side. And you’re done.
I’d say, while this has been my go-to way to roast zucchini for years, it’s pretty time-consuming and attention-seeking. You can’t just set them and forget them. You need to guard that stove like an animal. Like a cat or a dog.
How To Roast Zucchini On The Grill
Fine, we’re not technically roasting zucchini, but if you’ve got a grill – you can pop that lengthwise cut-up, well-oiled and salted zucchini on there with everything else you’re grilling.
It’s super easy and the perfect summer activity for people who know what real fun is. And you’re cooking your side dish along with your protein, so it’s a win win win.
What To Do After Roasting The Zucchini
Eat it!
But also, you can do something before that.
Why not add some thinly chopped herbs like basil or oregano, 2-3 minced garlic cloves and coat the zucchini with those things? That would be good, I promise.
How To Use
You can also use the roasted zucchini to make dips or sauces like this one as well as salads.
How To Store Roasted Zucchini
Yes, it’s possible to store that zucchini for a few days, even months after roasting.
To store for the next 3-4 days, add to an airtight container and keep in the fridge.
To save for a month, add the roasted zucchini to freezer bags, squeeze out the air, close, lay flat in the freezer and freeze. Make sure to write the freezing date on the bag. When it’s time to enjoy, simply let thaw, get out of the bag and enjoy. You can reheat too.
More Easy Ways To Cook Vegetables
Well, now you know how to roast zucchini, so that you can use it all up when it’s in season! For more healthy recipes and ways to cook or prep vegetables, check out these:
How To Roast Zucchini (3 Ways)
Learn how to roast zucchini in three different ways - in the oven, on the stove and on the grill. Use the roasted zucchini in dips or salads!
Ingredients
- 2 zucchini, cut in rounds or lengthwise
- 1-2 tbsp olive oil
- salt and pepper
Instructions
- Wash the zucchini thoroughly, lay it flat it onto a cutting board and cut both ends off. Then cut the zucchini either lengthwise or in rounds, making sure you've got some thickness there. Do not cut too thin otherwise the vegetable will burn.
- Preheat the oven to 400F/200C.
- Rub the zucchini with olive oil, salt and pepper. And make sure to grease the baking sheet too.
- Place the cut up zucchini in a single layer on the baking sheet and bake for 12-15 minutes.
- The roasting will mostly happen on the side of the zucchini that faces the baking sheet. That's why you'll need to flip the zucchini once after 6-7 minutes.
- Once done, turn off the oven. Prepare a mixture of minced garlic, basil and a little bit lemon juice or olive oil and drizzle over zucchini.
- Enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 75Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 77mgCarbohydrates 3gFiber 1gSugar 2gProtein 1g