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Roasted Zucchini

By Lidey Heuck

Published Aug. 7, 2024

Roasted Zucchini
Christopher Testani for The New York Times. Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(501)
Comments
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Due to its high water content, zucchini takes well to high- and direct-heat cooking methods like sautéing and grilling. Using these methods, color (a.k.a. flavor) can develop before the squash releases too much moisture. This recipe for roasted zucchini employs a few tricks to combat sogginess. First, the oven is cranked up to 450 degrees, so the zucchini browns in a matter of minutes. Second, the zucchini is diced into 1-inch cubes, so the pieces are large enough to withstand the high oven temperature without breaking down. Finally, the sheet pan is preheated, giving the zucchini a headstart on browning when it hits the sizzling-hot pan. For best results, use small to medium zucchini and wait to salt the squash until just before it goes into the oven. You can season simply with salt and pepper, or toss the zucchini with hardy herbs like oregano or thyme before roasting, and finish with fresh lemon and tender herbs such as basil or mint.

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Ingredients

Yield:4 servings
  • 1½pounds zucchini, cut into 1-inch cubes (about 2 medium zucchini)
  • 2tablespoons extra-virgin olive oil
  • ½teaspoon dried oregano, thyme or rosemary or 1 teaspoon fresh
  • Kosher salt and black pepper
  • Chopped fresh basil, parsley or mint, for serving (optional)
  • Zest and juice of half a lemon, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

93 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 432 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees, placing a sheet pan on the middle rack to preheat for at least 10 minutes.

  2. Step 2

    Place the zucchini in a large bowl. Add the oil, oregano, ½ teaspoon salt and ¼ teaspoon pepper; toss well. Dump the zucchini onto the preheated sheet pan, and, working quickly, spread into an even layer.

  3. Step 3

    Roast for 15 minutes, tossing once halfway through, until the zucchini are browned and tender.

  4. Step 4

    Garnish with fresh herbs and lemon zest and juice if desired. Season with more salt and pepper and serve hot or warm.

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Ratings

5 out of 5
501 user ratings
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Comments

BlueOwl

Made this exactly as described as side for small dinner party (didn’t bother with fresh herbs at the end); tip: I used toaster oven, lined pan with aluminum foil for easy cleanup. Delicious!

vitamin see

I added a chopped shallot to the zucchini then when halfway cooked I added little pieces of lemon to cook with it instead of zest at the end. Did it with dry oregano at the start and fresh parsley at the end. Easy and yummy!

Barbara Olson

The air fryer (turned to roast) is perfect for this! When cooked, toss everything in Parmesan cheese whilst still hot to let the cheese melt slightly. Even people who don’t like zucchini love this!

Pond and Woods

I made this last night for visiting friends. My goal was to use items from the garden before the season ends so I chopped up one medium, plus a 3 inch chunk, from a gigantic zucchini. I used rosemary oil -- which I made using an NYT recipe for cauliflower soup. Mint and basil at the end. It's hard to believe that so little work brings such a delicious reward. Everyone loved it.

Val

The trick for me was to move the sheet pan to the upper third of the oven. But next time I’ll do this outdoors, on the grill.

LIsa G

This took more than twice as long to cook as the recipe states. It was delicious, but despite sizzling when it hit the preheated roasting pan, it did not brown quickly and I had to cook it for about 35 minutes to get any browning at all. Maybe my oven isn't hot enough? It would be the first time.

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