Roasted Zucchini (Quick and Easy!)

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I’ve always believed in the magic of turning something simple into something utterly delicious.My latest favorite is this perfectly charred and tangy Roasted Zucchini Recipe.Although the oven Grilled Zucchini and Fried Zucchini are some of my favorite places side dish, grilled zucchini brings a whole new flavor and adds a delightful smoky char that you can’t get cooking at home. Plus, they’re so easy to make, they’ll be a new summer favorite!

Roasted Zucchini Recipe: Why You’ll Love It

Smokey, Caramel
tender and juicy inside
Perfectly charred grill marks
5 easy ingredients (plus salt and pepper)
15 minutes from start to finish
Quick, Easy, and Healthy Weeknight Dinners

Ingredients and Substitutes

This section explains how to choose the best ingredients for your roasted zucchini recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

zucchini – Looking for firm, vibrant, smooth, blemish-free skin. Medium-sized zucchini are great for grilling because they’re usually sweeter and more tender than large zucchini, but not so small that they’re difficult to slice lengthwise. However, any size still works! For this roasted zucchini recipe, you’ll need about 5-6 small zucchini, 3-4 medium zucchini, or 2-3 large zucchini.
olive oil – Adds flavor, promotes browning and caramelization, and helps spices adhere to vegetables. Avocado oil also works.
dried herbs – I used the following combination dried basil and dried oregano, but you can also use dried thyme or a seasoning blend (see my favorites below). I don’t recommend using fresh herbs as they will burn at high heat, but if you want to try, use triple the amount and soak them in water first.
garlic powder – Go for depth and flavor. Avoid using fresh garlic as it will burn on the grill.
sea salt and black pepper – Kosher salt can also be substituted for sea salt.

How to Roast Zucchini

This section shows how to cook zucchini on the grill, with step-by-step photos and details about the technique to help you get a feel for it.For full instructions, including amounts and temperatures, see recipe card below.

Prepare the zucchini. Preheat the grill (or bakeware on the stove) to medium-high heat. Cut off the end of each zucchini. Carefully cut into long, thin planks.

Tip: Slice the zucchini to the right thickness.

I find that 1/4-inch thickness works best for roasted zucchini, as it cooks quickly and becomes more tender when grill marks appear. Some roasted zucchini recipes call for thick planks (1/2 inch thick), but these are more likely to be overcooked or undercooked. Other shapes of meat, such as spears or rounds, can easily fall off the grill unless you have a grill basket.

Mix the marinade. Whisk together olive oil, dried basil, dried oregano, garlic powder, sea salt, and black pepper.

Slice the zucchini and place next to the other toppings.

Put seasoning ingredients in a bowl and stir together.

Season the zucchini. Arrange the zucchini in a single layer on large pan or a cutting board. Brush both sides with marinade.
Grill. Place the zucchini on the grill over direct heat. Roast the zucchini until tender and with grill marks. Remove from the grill and garnish with fresh parsley if you like.

Tip: Avoid moving the zucchini except for flipping it.

If you move too much, grill marks won’t form properly.

Slice the zucchini and place on the skillet for seasoning.

How Long to Roast Zucchini?

How long to roast the zucchini depends on how you slice it. For 1/4-inch thick slices, grill 2-3 minutes per side, or until grill marks appear and vegetables are tender. Avoid overcooking or it will become mushy.

Tip: If there are grill marks but the zucchini are not yet tender, switch to indirect heat.

This way you can finish cooking without burning the outside.

Baked Zucchini Variations

I kept the ingredients in this roasted zucchini recipe pretty basic, but it’s so easy to customize it! Try adding these next time:

red pepper flakes – Add 1/4 teaspoon crushed red pepper flakes to the olive oil mixture for extra spiciness. Garnish with more slices before serving.
lemon – For a tangy lemon flavor, use fresh lemon juice and zest. Juice 1 lemon and add to the olive oil mixture along with 1 teaspoon of lemon zest. Brush with vegetables before grilling.
balsamic vinegar – For a tangy, slightly sweet taste, 1-2 tablespoons of balsamic vinegar can be mixed into the marinade or drizzled over Balsamic Glaze Serve on the finished dish.
italian seasoning – For an Italian twist, use 2 1/2 teaspoons of my homemade italian seasoning mix Instead of oregano and basil.
parmesan cheese – After roasting the zucchini, sprinkle with shredded or grated Parmesan to taste.
Roasted Zucchini and Squash – Followed the same recipe, using a combination of zucchini and yellow zucchini.

storage instructions

shop: Store leftovers in an airtight container in the refrigerator for up to 3 days.If you have a lot of extra roasted zucchini, use that for Zucchini Lasagna!
Meal Prep: Slice the zucchini and mix the marinade 1 day in advance. Store it in a separate container in the refrigerator until ready to grill.
Reheat: Reheat in a 350°F oven or briefly in the microwave. You can also reheat zucchini on the grill over indirect heat.
freeze: Roasted zucchini tastes best fresh, but you can freeze it for up to 3 months if desired. Freeze in a single layer on a parchment-lined baking sheet, then transfer to freezer bags once frozen solid. Avoid freezing raw zucchini.

What to Serve with Grilled Zucchini

This roasted zucchini recipe can be a quick and easy side dish to almost any main dish. Here are some of my favorite power supplies to go with it:

More Easy Zucchini Side Dish Recipes

If you’re craving tastier ways to enjoy zucchini as a side dish this summer, these easy recipes will take your main course to the next level:

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

warm up to grill (or a bakeware on the stove) to medium-high heat (~400°F (204°C)) for at least 10 minutes.
Cut off the end of each zucchini. Carefully cut long planks 1/4 inch thick. You can also use a mandolin for this purpose.
In a small bowl, whisk together the olive oil, dried oregano, dried basil, garlic powder, sea salt, and black pepper.
place zucchini in large pan. Brush both sides with marinade.
Once the grill is heated, place the zucchini slices on the grill over direct heat.
Grilled Zucchini 2-3 minutes per side, or until grill marks appear and the zucchini is cooked but still slightly firm.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 4 slices roasted zucchini, or 1/6 of the entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 108.7

fat 9.5 grams

protein 2 grams

total carbohydrates 5.5 grams

net carbs 3.6 grams

fiber 1.9 grams

sugar 3.8 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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