Roasted Zucchini

5 from 8 votes

A super simple recipe using just 2 ingredients to make a crispy, flavorful side dish everyone will enjoy.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword easy side dish, roasted zucchini, zucchini recipes

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 67

Preheat oven to 450°F/230°C
Clean the zucchini and pat it dry with a paper towel. Then slice them into ½ inch slices.
In a large bowl, toss the zucchini slices with the olive oil and seasoned salt.
Arrange in a single layer on a rimmed baking sheet and bake on top rack for 25-35 minutes until the tops are golden brown. Taste for seasoning and add more seasoned salt as needed.

Seasoned salt varies by brand. I suggest the first time you make this to use half the season salt that the recipe calls for, cook the zucchini and then taste for seasoning. Add more seasoned salt as needed and take note to adjust the recipe for next time.
Cooking time can vary depending on the moisture level of your zucchini. I've had this recipe take up to 35 minutes.
If your zucchini is cooked, but taking a while to brown, switch to broiling at the end until golden.
Make sure your zucchini slices are sliced to a similar width, this helps them roast evenly.
Don’t over crown the pan – Arrange the zucchini on the baking sheet, leaving a little space between each piece, if you overcrowd the pan it will steam the zucchini instead of making it nice and crisp.
If you don’t have seasoned salt you can use the spice mixture listed in my potato wedges recipe.