Light and lemony-seasoned strips of zucchini strips are oven roasted until they’re tender with crispy edges. Perfect for healthy snacking.
Ingredients For Roasted Zucchini
Zucchini: Look for zucchini squash (sometimes named summer squash) that are firm and free of soft spots or tears in the skin. If you have one, a mandolin helps make perfectly uniform strips. If using larger garden zucchini with a tougher skin, the skin can be peeled before cutting. Seasonings: Punch up the zucchini seasonings with extra garlic, garlic powder, black pepper, red pepper flakes, chili powder, or a homemade Italian seasoning.
Variations
Add other veggies like quartered mushrooms, chunks of red onions, carrot coins, or potatoes to the bowl in Step 2. Add a sprinkling of parmesan cheese or feta near the end of the cooking time. Omit the thyme and add other fresh herbs like basil, dill, cilantro, or parsley.
How to Roast Zucchini
Oven roasted zucchini is a light and flavorful snack or side that’s ready in minutes.
Ways to Serve Roasted Zucchini
Serve with a tasty ranch, or honey mustard dip, or serve roasted zucchini as a healthy side to grilled chicken, fish, or steak.
Storing Leftover Zucchini
Keep leftover roasted zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them under the broiler or in an air fryer.
Zucchini can be frozen, but once thawed, they will not be as firm. But you can add them to an egg roll in a bowl or a veggie stir fry.
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