Roasted Zucchini


Easiest Roasted Zucchini Ever

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Looking for a super easy, healthy, and tasty side dish for your dinner table?

We tried this in the WOT Test Kitchen a couple of months ago and have been making this dish on our regular rotation ever since. Give it a try and we promise this one will become a regular in your kitchen too.

The oven roasting really brings out the flavor in the zucchini and adds a beautiful caramelization to this side dish.

WOT we love about this recipe: by slicing the zucchini lengthwise, it really holds up when roasted and transfers to a serving plate easily. We hope you give this recipe a try and it will be on your regular rotation too!

Easiest Roasted Zucchini Ever

Servings 4


  • 4 zucchini
  • 1 tsp Italian or Herbs de Provence seasonings
  • extra virgin olive oil
  • salt and pepper
  • 1/4 cup finely shredded Parmesan cheese


  • Preheat oven to 350 degrees.
  • Trim ends of zucchini and slice in half. Slice each half in half and the remaining strips in half one more time. One zucchini will give you 8 strips or a total of 32 strips using all the zucchini for this recipe.
  • Place all the zucchini strips in a roasting pan. Season with salt, pepper, and Italian or Herbs de Provence seasonings.
  • Drizzle the extra virgin olive oil over the zucchini strips and with clean hands, gently toss and rotate the zucchini to get an even distribution of seasonings.
  • Place roasting pan in oven and cook for 20 minutes.
  • Remove pan from oven and using a spatula gently, move the zucchini strips in the pan to expose zucchini that hasn’t browned. Return roasting pan to the oven and cook for another 20 minutes until nicely browned.
  • Using two spatulas or large spoons, remove the zucchini strips from the pan and plate on a serving dish.
  • Sprinkle the finely shredded Parmesan cheese on top, the heat from the zucchini will melt the cheese.
  • Serve immediately.
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All photos by Lorianne DeVita

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