Roasted Zucchini Recipe • 5★

Published August 6, 2024

Christopher Testani for The New York Times. Simon Andrews.

Due to its high water content, zucchini takes well to high- and direct-heat cooking methods like sautéing and grilling. Using these methods, color (a.k.a. flavor) can develop before the squash releases too much moisture. This recipe for roasted zucchini employs a few tricks to combat sogginess. First, the oven is cranked up to 450 degrees, so the zucchini browns in a matter of minutes. Second, the zucchini is diced into 1-inch cubes, so the pieces are large enough to withstand the high oven temperature without breaking down. Finally, the sheet pan is preheated, giving the zucchini a headstart on browning when it hits the sizzling-hot pan. For best results, use small to medium zucchini and wait to salt the squash until just before it goes into the oven. You can season simply with salt and pepper, or toss the zucchini with hardy herbs like oregano or thyme before roasting, and finish with fresh lemon and tender herbs such as basil or mint.

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1 ½ pounds zucchini, cut into 1-inch cubes (about 2 medium zucchini)

2 tablespoons extra-virgin olive oil

½ teaspoon dried oregano, thyme or rosemary or 1 teaspoon fresh

Kosher salt and black pepper

Chopped fresh basil, parsley or mint, for serving (optional)

Zest and juice of half a lemon, for serving (optional)

Step 1Heat oven to 450 degrees, placing a sheet pan on the middle rack to preheat for at least 10 minutes.

Heat oven to 450 degrees, placing a sheet pan on the middle rack to preheat for at least 10 minutes.

Step 2Place the zucchini in a large bowl. Add the oil, oregano, ½ teaspoon salt and ¼ teaspoon pepper; toss well. Dump the zucchini onto the preheated sheet pan, and, working quickly, spread into an even layer.

Place the zucchini in a large bowl. Add the oil, oregano, ½ teaspoon salt and ¼ teaspoon pepper; toss well. Dump the zucchini onto the preheated sheet pan, and, working quickly, spread into an even layer.

Step 3Roast for 15 minutes, tossing once halfway through, until the zucchini are browned and tender.

Roast for 15 minutes, tossing once halfway through, until the zucchini are browned and tender.

Step 4Garnish with fresh herbs and lemon zest and juice if desired. Season with more salt and pepper and serve hot or warm.

Garnish with fresh herbs and lemon zest and juice if desired. Season with more salt and pepper and serve hot or warm.

The air fryer (turned to roast) is perfect for this! When cooked, toss everything in Parmesan cheese whilst still hot to let the cheese melt slightly. Even people who don’t like zucchini love this!

I added a chopped shallot to the zucchini then when halfway cooked I added little pieces of lemon to cook with it instead of zest at the end. Did it with dry oregano at the start and fresh parsley at the end. Easy and yummy!

Made this exactly as described as side for small dinner party (didn’t bother with fresh herbs at the end); tip: I used toaster oven, lined pan with aluminum foil for easy cleanup. Delicious!

Simple, quick, delicious. Definitely preheat the roasting tray. Toss with fresh thyme and lemon zest for the win!

The dish was well-favored by almost a dozen persons I served, and it was easy to prepare with the seasoning and extra virgin olive oil.

PARMESAN please! Great with the oregano but it needs the cheese...

Source: https://cooking.nytimes.com/recipes/1025523-roasted-zucchini