Kid Friendly Side Dishes

Garlic Roasted Zucchini

This easy recipe for garlic roasted zucchini is foolproof and perfect! Your family will love it! An amazing side dish for any summer meal!
These baked zucchini pieces come out perfectly tender but not gooey, and topped with freshly grated parmesan cheese. Perfect to serve with burgers, chicken, sandwiches, or with kebabs!
roasted zucchini on white serving platter with antique spoon beside, black and white striped towel behind
This recipe was originally posted June 23, 2012 but was updated with new photos and tips on May 30, 2019


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!

zucchini being cut to roast
Quick and easy dinners are amazing. With only the effort to throw stuff in a pan and let it cook itself, this is the key to winning dinner on a weeknight. Hence, roasted veggies are awesome. Pretty much any vegetable is awesome roasted with some olive oil and garlic – and zucchini is no exception! Because life is busy, and I would much rather be playing with my girls than spending a ridiculous amount of time cooking dinner and washing dishes.
The key to simple dishes like this is using quality ingredients – fresh garden zucchini, rosemary and garlic, real parmesan cheese, and great olive oil!
diced zucchini on roasting pan before baking

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?


diced zucchini on roasting pan drizzled with olive oil and fresh rosemary


What goes well with Zucchini?

Zucchini is great because you can pair it with almost anything! Pair it with Honey Baked Chicken or Parmesan Crusted Chicken for a great weeknight meal.

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


garlic baked zucchini on serving platter with spoon


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.


roasted zucchini on white serving platter


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Garlic Roasted Zucchini

Garlic Roasted Zucchini

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This easy recipe for garlic roasted zucchini is foolproof and perfect! Your family will love it! An amazing side dish for any summer meal!


  • 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


  1. Preheat oven to 425 F.
  2. Cut zucchini into large coins and then quarter, making them as close to 1/2" as you can.
  3. 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.
  4. 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.
  5. Spoon the zucchini into a serving bowl and garnish with parmesan cheese.
  6. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount Per Serving:Calories: 76 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 190mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 3g


  • Reply
    June 24, 2012 at 2:14 PM

    How many garlic cloves?

    • Reply
      June 24, 2012 at 5:47 PM

      It really depends on the size of your zucchini and garlic cloves. I would recommend using 2-3 garlic cloves, sliced.

  • Reply
    June 25, 2012 at 12:23 PM

    You know what I love about this garlic, roasted zucchini? !) When zucchini season peaks and your neighbors and friends give you pounds of it, you can make this over and over..and 2) you can eat as much as you like without the guilt 🙂 This is bookmarked, Jenni!

  • Reply
    June 25, 2012 at 5:24 PM

    Yum Yum Yum! I love roasted veggies- they give you such a ton of flavor for just a little effort.

  • Reply
    July 14, 2012 at 6:08 PM

    This looks great! Do you think you could also roast yellow summer squash with this? I've never roasted squash and am not sure if it would cook well this way.

    • Reply
      July 14, 2012 at 8:20 PM

      Totally!!! This would be great with yellow squash, too! Or a combination of yellow and green! 🙂

  • Reply
    July 16, 2012 at 11:48 PM

    This was delicious! Very flavorful…I added summer squash & tomatoes because they were just picked out of the garden. I'm sharing this with all my friends & will definitely make it again.

    • Reply
      July 17, 2012 at 12:40 PM

      Glad you enjoyed it! And yes, the addition of summer squash and tomatoes would be awesome!!! 🙂

  • Reply
    July 29, 2012 at 11:18 PM

    I made this tonight and it is now my favorite veggie dish!!

    • Reply
      July 30, 2012 at 1:34 PM

      Yay! I am so glad you liked them!!!! 🙂

  • Reply
    August 7, 2012 at 5:16 PM

    This looks delicious. I'll try it soon. However, I might try this on the grill. I love grilled veggies and it saves turning on the oven on hot summer days.

  • Reply
    August 9, 2012 at 5:31 PM

    I love this! Did it on a grill basket until the zucchini were done! Tasted fantastic alongside my grilled main dish meat! 😀

    • Reply
      August 22, 2012 at 10:11 PM

      A grill basket would be an excellent way to cook them! I keep trying to convince my husband we need one! 🙂

  • Reply
    August 10, 2012 at 3:16 AM

    I love zuccini roasted on the grill and look forward to trying your recipe. My zuccini is the round (baseball) zuccini which I will slice about 1/2 inch thick to roast.

  • Reply
    August 15, 2012 at 4:10 PM

    Im trying this today! Im trying to get my little ones to eat their veggies so if they like this ill be happy!

  • Reply
    August 22, 2012 at 10:03 PM

    This is delish! I couldn't get the kids to eat it but I loved it and I usually only like zucchini in zucchini bread or doused with Ranch dressing! Excellent recipe – thanks!

    • Reply
      August 22, 2012 at 10:12 PM

      Yay! Glad you liked it! Zucchini is good doused with Ranch, too (but what isn't?!). Keep trying with the kiddos – sometimes it takes a while before a kid figures out they like something. Keep offering it in different ways, cooked differently. Eventually they will like something!

  • Reply
    August 23, 2012 at 1:10 AM

    Excellent dish! Made these tonight.

  • Reply
    Trouble OHara
    August 29, 2012 at 12:20 AM

    I saw your recipe and it looks great! Only I am going to turn it into a main dish. I will cut and cook the zucchini the way you said, cook a couple of med sized steaks med/rare and boil some pasta, penne. Then I am going to combine all the ingredients, add a little soy sauce (and cut back on the salt), mix and ta dum! Dinner! Thanks for the idea!

  • Reply
    What a Dish!
    January 25, 2013 at 7:58 PM

    I made this for dinner tonight- so EASY and flavorful! Want to try it this summer when zucchini is in season and therefore super cheap.

  • Reply
    September 8, 2013 at 8:55 PM

    This sounds, and looks good, but I'm very much a recipe follower, and not an improviser. Could you give some recommended amounts of the olive oil and seasonings?

    • Reply
      September 10, 2013 at 6:15 PM

      Hi Barb! This is definitely a dish where you don't need exact measurements, and I encourage you to try it without! Just use what looks, smells and tastes right to you. Start with a little and gradually add more until you think it looks good. You can do it! (You could start with 2 medium zucchini, 1-2 medium cloves of garlic, a few TBSP of olive oil, 1/4 tsp salt and pepper each (add more if you like) and 1 tsp dried rosemary. The amount of parmesan cheese would depend on whether you are using real shredded cheese or the kraft-type powder – 1/4 cup of either would be a good place to start, adding more if you think you need it.

  • Reply
    November 7, 2014 at 5:30 PM

    I am going to make this for my dinner. I don't need other courses. Love to eat veggies for dinner.

  • Reply
    A Day in Candiland
    April 26, 2016 at 9:07 PM

    I really like zucchini, I wish I could get my kids to eat it.

  • Reply
    The Kitchen Wife
    April 26, 2016 at 10:48 PM

    This looks DELICIOUS! I am putting it on my meal plan for next week!

  • Reply
    *Smart Mama’s Cook!* Taste The Rainbow – The Gingered Whisk
    November 11, 2016 at 5:27 PM

    […] Garlic Roasted Zucchini […]

  • Reply
    Renee Goerger
    June 3, 2019 at 1:01 PM

    Zucchini is such a versatile vegetable. I love it roasted like this!

  • Reply
    Jennifer Farley
    June 3, 2019 at 2:40 PM

    Such a great side dish! So easy + delicious!

  • Reply
    June 20, 2019 at 3:48 AM

    This is such a great summer recipe! It’s a keeper for sure!

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