I bet you like super easy, healthy and delicious meals, right? I mean, who doesn’t! Just dumping ingredients in a pan and letting them cook themselves is pretty much the best thing ever.
Seasoned with a little bit of rosemary and topped with freshly grated parmesan cheese, these garlic roasted zucchini bites make a perfect and utterly simple side dish for almost any meal –> meat off the grill, mac and cheese, even as a pasta topper. I use a few large zucchini, make an absolute ton of it, and eat it on top of everything for two solid days. This zucchini recipe is sooo good during the summer, and I know you will love it, too!
How do you make zucchini not soggy?
Zucchini is very easy to overcook. To make the best zucchini that isn’t soggy and slimy, use a few easy tips:
- Preheat your oven to 425 F and let it sit for a few extra minutes past the chime so you know its good and hot! The key to making great zucchini is to make sure the oven is really hot!
- Make sure you cut your zucchini as close to 1/2″ as you can so it stays crisper – if you cut it thinner it will take less time to cook.
- Use rimmed baking pan lined with non-stick foil and sprayed down with cooking spray so the zucchini doesn’t stick to the pan.
- Make sure your zucchini is in an even, single layer on the baking sheet. If too crowded, your zucchini will end up steaming instead of roasting.
If you are looking for other super easy and delicious veggie dishes, I have the some other amazing and easy recipes for you. You definitely need to check out my absolute favorite Roasted Broccoli and Garlic Roasted Carrots! They are pretty delicious, and take almost no effort at all. I mean, really, you can’t go wrong with garlic roasted any veggie, am I right?
What goes well with Zucchini?
Serve with Tzatziki dip , marinara sauce, or ranch for a fun side dish or appetizer that your kids will find fun (dipping is always a favorite!)
Change up the seasonings and use fresh thyme, or a dried seasoning blend like Greek or Italian!
More Easy Zucchini Recipes You Might Like
- Thai Turkey Zucchini Meatballs
- Double Chocolate Zucchini Muffins
- Lemon Rosemary Chicken and Zucchini Kebobs
- Blueberry Zucchini Cake with Lemon Buttercream Frosting
Kids in the Kitchen: How your Kids Can Help You Bake Roasted Zucchini:
One of the best ways of getting kids interested in trying new foods is to have them help you make the meal! Here are some easy and age appropriate ways to get your kids in the kitchen with you to bake this cake:
- Kids aged 1 to 3 can help you wash the zucchini, and pluck the rosemary leaves off of the stems.
- Kids aged 4 to 6 can help do everything above plus help you season and toss the zucchini in olive oil and arrange the zucchini on the roasting pan. They can also help you grate parmesan cheese over the zucchini after it has roasted.
- Kids aged 7 to 10+ can help you do everything above, as well as help you slice the zucchini.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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- 2 Zucchini (give or take depending on size and how many people you are feeding)
- 1 TBSP Olive Oil
- Salt and Pepper to taste
- 1 TBSP fresh minced Rosemary
- 1 Garlic cloves, sliced
- 1/4 cup Parmesan Cheese, grated
- Preheat oven to 425 F.
- Cut zucchini into large coins and then quarter, making them as close to 1/2" as you can.
- Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and squish to coat.
- Turn the zucchini out onto a cookie sheet and bake for 12-1515 minutes, or until the zucchini is soft (but not squishy!) and starting to turn golden in a few places.
- Spoon the zucchini into a serving bowl and garnish with parmesan cheese.
Serving Size:1/2 cup
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 190mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 3g