Garlic Roasted Zucchini
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?
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
- 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.
Other Easy Kid Friendly Side Dishes:
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Garlic Roasted Zucchini
Equipment
Ingredients
- 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
- ¼ cup Parmesan Cheese grated
Instructions
- 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.
- Enjoy!
How many garlic cloves?
It really depends on the size of your zucchini and garlic cloves. I would recommend using 2-3 garlic cloves, sliced.
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!
Yum Yum Yum! I love roasted veggies- they give you such a ton of flavor for just a little effort.
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.
Totally!!! This would be great with yellow squash, too! Or a combination of yellow and green! 🙂
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.
Glad you enjoyed it! And yes, the addition of summer squash and tomatoes would be awesome!!! 🙂
I made this tonight and it is now my favorite veggie dish!!
Yay! I am so glad you liked them!!!! 🙂
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.
I love this! Did it on a grill basket until the zucchini were done! Tasted fantastic alongside my grilled main dish meat! 😀
A grill basket would be an excellent way to cook them! I keep trying to convince my husband we need one! 🙂
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.
Im trying this today! Im trying to get my little ones to eat their veggies so if they like this ill be happy!
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!
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!
Excellent dish! Made these tonight.
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!
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.
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?
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.
I am going to make this for my dinner. I don't need other courses. Love to eat veggies for dinner.
I really like zucchini, I wish I could get my kids to eat it.
This looks DELICIOUS! I am putting it on my meal plan for next week!
This is such a great summer recipe! It’s a keeper for sure!
Looks delicious. Zucchinis are now in season. I will definitely make this recipe and give it a try. Can’t wait.