Simple Roasted Zucchini Recipes

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
• Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
• Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
• Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
• In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
• Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
• Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
• Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

HOW TO ROAST ZUCCHINI: OVEN ROASTED ZUCCHINI RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, if desired.
• Cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 spears out of each larger piece.
• Toss zucchini sticks with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper, and toss again to coat.
• Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast in the preheated oven for 7 minutes. Flip the pieces over and continue roasting for about 8-13 more minutes, until tender and golden brown.
• Optional step: Place roasted zucchini under the broiler for 1-2 minutes to brown more, if desired.

SIMPLE ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.

ROASTED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
• Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Lightly grease a 9x13-inch baking dish.
• Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
• Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.