Crispy Roasted Zucchini in Just 20 Minutes for Dinner Bliss

Elevate your meals with crispy roasted zucchini in just 20 minutes—an easy, gluten-free, and dairy-free side dish for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini Choose small, young zucchini for the best texture and minimal moisture.
2 tablespoons Olive Oil Can substitute with avocado oil.

For the Seasoning

3 cloves Garlic Fresh minced garlic adds a robust kick.
1 teaspoon Dried Basil For a hint of freshness.
1 teaspoon Seasoned Salt Regular salt can be used if needed.
1 teaspoon Dried Italian Seasoning Customize with oregano or thyme if desired.

Equipment

Oven
Baking sheet
Parchment Paper
Measuring Spoons
Knife
Cutting board

Method

Step-by-Step Instructions

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or coat it with cooking spray.
Wash the zucchini, trim the ends, cut in half lengthwise, and slice into quarters. Place on the baking sheet, add garlic and olive oil, then toss to coat.
Spread the zucchini in a single layer with one cut side facing down to ensure roasting.
Bake for 8 minutes until lightly golden underneath.
Flip each zucchini piece to the other cut side and bake for an additional 8 minutes.
Sprinkle the roasted zucchini with seasoned salt, dried basil, and Italian seasoning, then toss gently and serve hot.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

For crispy zucchini, dry it well before seasoning and ensure pieces are spaced out on the baking sheet.

Tried this recipe?

Let us know how it was!