Zucchini spears that are seasoned with Parmesan and herbs and baked to tender perfection, oven Roasted Zucchini is the kind of no-brainer vegetable side dish that you’ll make first from summer necessity.Then you’ll make it again because it’s simple and healthy, and miraculously everyone in your household eats it happily without complaint.While every now and then I want to get more creative or indulgent with my sides (ahem, Bacon Wrapped Asparagus), most of the time, I want side dishes that are quick to prep, healthy, and will go well with a variety of dishes.Like my favorite Roasted Potatoes and Carrots and Oven Roasted Brussels Sprouts, it bakes away hands-free in the oven so that I can focus on pulling together the rest of the meal.And, like this Easy Sautéed Zucchini and Sautéed Cabbage, it has friendly ingredients like Parmesan and olive oil that win over picky eaters and vegetable skeptics.I’ve included a few basic steps, plus tips for you to vary up the spices if you’re feeling frisky.Start by trimming off the ends of your zucchini and slicing it lengthwise into quarters.Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil , salt , and pepper .It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.NOW, here is the game changer that will help you make the best, crisp-on-the-outside, tender on the inside, NOT SOGGY Roasted Zucchini.From here, I like to pop the zucchini under the broiler so that the Parmesan becomes nice and crisp.At this point, your Roasted Zucchini is hot, lightly cheesy, and absolutely delectable.Baking the zucchini on an elevated baking rack as this recipe suggests is very helpful in helping the air circulate and avoiding soggy zucchini too.Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content.Cutting the zucchini into larger pieces is a nice safety net.If you go the zucchini chip route, be sure to give the slices plenty of room on the pan and watch carefully to make sure they don’t overcook.This recipe includes my go-to combination of Italian seasoning, Parmesan, and lemon.Swap the Italian seasoning for chili powder and the lemon juice for lime .In general, I do not recommend freezing zucchini due to its high water content.After the Roasted Zucchini has cooled completely, transfer it to an airtight container and refrigerate.To reheat Roasted Zucchini: Arrange it in a single layer on a lightly oiled baking sheet.The beauty of roasted zucchini is that it tastes mild, meaning it pairs well with just about any main dish. .

Easy Baked Zucchini {Great Appetizer or Side!}

Garden fresh zucchini is tossed with olive oil and herbs and topped with a pinch of parmesan cheese.These baked zucchini rounds come out perfectly tender crisp with a golden parmesan cheese topping.While I suggest Italian seasonings, you can add in your favorite herbs and spices to change it up or to complement your meal.When making this Baked Zucchini recipe, everything can be prepared well in advance and when dinner is almost ready, just pop this in the oven for a few minutes.The thicker you cut your zucchini, the crispier it will stay while you bake it, I find ½” is about perfect!Zucchini is best baked at a high temperature for a short amount of time, which allows it to slightly caramelize (which adds flavor) without getting mushy.In this recipe, your baked zucchini will only be in the oven for 8-10 minutes, including the broil section to roast it to perfection!▢ ⅓ cup parmesan cheese shredded, divided Follow Spend with Pennies on Pinterest Instructions Preheat oven to 425°F.Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.Copying and/or pasting full recipes to any social media is strictly prohibited. .

Baked Zucchini

Easy Baked Zucchini – fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked.And briefly broiling it also helps add some browned depth.Simple, fresh ingredients that together easily create something worthy of the quick weeknight dinner rotation.Mix oil and seasoning: In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).Pour oil mixture over zucchini and toss well until evenly coated.The roasting time of zucchini will vary based on the way its cut (halved, quartered into sticks, or sliced).For this recipe; using 1/2-inch thick slices, baking it at 350 degrees and finishing it with a broil it will take about 12 minutes.If needed substitute garlic powder in place of fresh.Finish it with some lemon juice and or zest for another pop of flavor.On the other hand ensure it’s cooked long enough or it will remain crisp. .

Baked Parmesan Zucchini Recipe

Crisp, tender parmesan zucchini sticks oven-roasted to absolute perfection.Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.I like to let mine broil the last couple of minutes to get that nice golden brown crust.Kosher salt and freshly ground black pepper, to taste.2 tablespoon chopped fresh parsley leaves Directions: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. .

Easy Roasted Zucchini

Roasted Zucchini is one of those side dish recipes you’ll be glad to have in your back pocket for busy weeknights because it’s easy to prep, tastes great, and is pretty much foolproof.Zucchini has a more mild flavor than a lot of vegetables, but roasting really helps to bring it out and drizzling it with high-quality olive oil, coarse salt, and freshly ground pepper certainly doesn’t hurt anything.Sprinkle with salt, pepper, and, if it sounds good, a bit of paprika to give things a little kick.Since we’re not trying to use high heat to get roasted zucchini super crispy, and it isn’t very prone to burning, you can cook it at a range of temperatures, on a lower rack without too many issues.If possible, move your bottom rack up so it is closer to the center of your oven and roast the zucchini there.Check on the zucchini once or twice during baking to make sure it’s not burning on the lower rack, and simply roast until it’s fork tender.Roasted zucchini is one of my favorite veggie sides for meal prepping because its quality stays pretty consistent even after refrigerating and reheating.Once roasted, store the zucchini in an airtight container in your refrigerator, and it will keep for 3 to 4 days.▢ Paprika (about ¼ teaspoon) optional Instructions Preheat oven to 450°F and line a baking sheet with foil.Pour oil-coated zucchini slices onto prepared baking sheet and arrange in a single layer.This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. .

How to Cook Zucchini: 4 Easy Recipes + Tips

My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.Go to Recipe Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread.Taste of Home Zucchini Pico de Gallo Salsa I love veggies and fresh ingredients this time of year.—Amy Gattuso, Madison Heights, Michigan Go to Recipe I love veggies and fresh ingredients this time of year.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.—Bonnie Landy, Castro Valley, California Go to Recipe Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.Taste of Home Chicken Garden Medley After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week!—Dohreen Winkler, Howell, Michigan Go to Recipe After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week!—Felicity Wolf, Kansas City, Missouri Go to Recipe I learned how to make panzanella from my friend's grandmother.—Lynn Bernstetter, White Bear Lake, Minnesota Go to Recipe My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year.The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.—Christine Wilson, Sellersville, Pennsylvania Go to Recipe This loaf has a rugged, textured look that adds to its old-fashioned appeal.The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Danyelle Crum, Indian Trail, North Carolina Go to Recipe We enjoy the tart, peppery taste of capers.No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Courtney Stultz, Weir, Kansas Go to Recipe We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker!The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.—Janine Freeman, Blaine, Washington Go to Recipe You’ll feel like’s great chef Remy when you serve this veggie-packed dish party guests will rave about.—Sarah Mercer, Wichita, Kansas Go to Recipe My husband prefers these to chicken or beef fajitas and I serve them for dinner often.The zucchini makes it super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin Go to Recipe Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake.The zucchini makes it super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin.—Tina Butler, Royse City, Texas Go to Recipe Pickled zucchini is a great way to use up all those green beauties in your garden.—Mary Dixson, Catlin, Illinois Go to Recipe One day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it.Eggplant Zucchini Bolognese I roast the veggies while the pasta cooks, making this a quick dish.—Trisha Kruse, Eagle, Idaho Go to Recipe I roast the veggies while the pasta cooks, making this a quick dish.—Regina Stock, Topeka, Kansas Go to Recipe Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake.—Sandi Guettler, Bay City, Michigan Go to Recipe You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious.—Kevin Bruckerhoff, Columbia, Missouri Go to Recipe Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use!Cheesy Zucchini Saute Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash.—Doris Biggs, Felton, Delaware Go to Recipe Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash.Pina Colada Zucchini Bread At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and — won first place!Summer Squash Mushroom Casserole This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees.—Jennifer Wallace, Canal Winchester, Ohio Go to Recipe This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees.—Allyson Wilkins, Amherst, New Hampshire Go to Recipe A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash.Taste of Home Zucchini Boats After working hard all our lives and raising a family, we're now enjoying a simpler life.Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats.C. Thon, Atlin, British Columbia Go to Recipe After working hard all our lives and raising a family, we're now enjoying a simpler life.Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats.My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone.—Jane Bone, Cape Coral, Florida Go to Recipe Looking for a tasty alternative to the usual meat-and-potatoes meals?My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone.Teriyaki Shish Kabobs When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific.—Suzanne Pelegrin, Ocala, Florida Go to Recipe When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific.—Harriet Stichter, Milford, Indiana Go to Recipe Shredded zucchini adds makes these walnutty muffins extra tender.Favorite Skillet Lasagna Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner.—Lorie Miner, Kamas, Utah Go to Recipe Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner.— Barbara Estabrook, Rhinelander, Wisconsin Go to Recipe A line forms quickly behind this quichelike torte at family gatherings.—Opal Shipman Levelland, Texas Go to Recipe This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash.Blueberry Zucchini Squares I saw a bar recipe on a box of muffin mix using apple and lemon zest.—Jacquelyn Smith, Carmel, Maine Go to Recipe Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil.—Tina Westover, La Mesa, California Go to Recipe My oldest daughter can't get enough of the tarragon sauce.Sausage Potato Supper One Saturday night a few years ago, I came up with this dish on the spur of the moment.—Nancy Russell, Englewood, Colorado Go to Recipe One Saturday night a few years ago, I came up with this dish on the spur of the moment.—LeAnn Gray, Taylorsville, Utah Go to Recipe Gather zucchini from your garden or farmers market and start cooking.—Donna Marie Ryan, Topsfield, Massachusetts Go to Recipe I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves.—Donna Smith, Fairport, New York Go to Recipe This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage.—Sally Maloney, Dallas, Georgia Go to Recipe I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch.—Matthew Hass, Franklin, Wisconsin Go to Recipe Tomato wedges give this salad a juicy bite.—Cathy Johnston, Ranchester, Wyoming Go to Recipe Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish.Southwestern Spaghetti Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper.With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes.—Beth Coffee, Hartford City, Indiana Go to Recipe Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper.With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes.—Julie Merriman, Seattle, Washington Go to Recipe I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas.Lemon Zucchini Drops When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies.—Barbara Franklin, Tucson, Arizona Go to Recipe When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies.—Rachelle Stratton, Rock Springs, Wyoming Go to Recipe My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish.—Sarah Smiley, Bangor, Maine Go to Recipe On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta.Taste of Home Skewerless Stovetop Kabobs My family loves this quick and easy recipe so much, we never have any leftovers.—Taste of Home Test Kitchen Go to Recipe Perk up gnocchi and vegetables with a flavorful pesto sauce.Healthy, Ohio Go to Recipe These colorful little drop biscuits are very easy to put together and yet are packed full of flavor.My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia Go to Recipe I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand.Taste of Home Tortellini Bake One year I had so much summer squash, I was desperate for different ways to prepare it.—Donald Roberts, Amherst, New Hampshire Go to Recipe One year I had so much summer squash, I was desperate for different ways to prepare it.—Colleen Doucette, Truro, Nova Scotia Go to Recipe With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have.—Janet Eckhoff, Woodland, California Go to Recipe When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet.Blackened Tilapia with Zucchini Noodles I love quick and bright meals like this one-skillet wonder.The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour.—Tammy Brownlow, Dallas, Texas Go to Recipe I love quick and bright meals like this one-skillet wonder.The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour.Taste of Home Grilled Sausages with Summer Vegetables After 30 years of camping, we've come up with an arsenal of surefire recipes.Go to Recipe "We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona.Vegetable Strata We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy.—Doris Mancini, Port Orchard, Washington Go to Recipe We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy.—Laura Mast, Defiance, Ohio Go to Recipe My Italian-style grilled veggies have a wonderful sweet and sour dressing.—Taste of Home Test Kitchen Go to Recipe Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity.Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.Balsamic Zucchini Saute This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking.—Elizabeth Bramkamp, Gig Harbor, Washington Go to Recipe This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking.Taste of Home Skillet Zucchini and Sausage I lived on the Oregon coast for 20 years and had plenty of guests dropping by.—LaBelle Doster, Vancouver, Washington Go to Recipe I lived on the Oregon coast for 20 years and had plenty of guests dropping by.—Diane Halferty, Corpus Christi, Texas Go to Recipe Pile on the veggies—the crisp, grilled crust can take it!—Jenn Tidwell, Fair Oaks, California Go to Recipe Growing up, I bonded with my dad over chorizo and eggs.—Stephanie Cotterman, West Alexandria, Ohio Go to Recipe When I worked in the school library, my co-workers were my taste testers.—Suzanne Banfield, Basking Ridge, New Jersey Go to Recipe The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories.—Heather Dezzutto, Raleigh, North Carolina Go to Recipe Orzo is a tiny pasta shaped like rice.—Nicole Ehlert, Burlington, Wisconsin Go to Recipe I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need.Taste of Home Sauteed Squash with Tomatoes & Onions My favorite meals show a love of family and food.—Adan Franco, Milwaukee, Wisconsin Go to Recipe My favorite meals show a love of family and food.—Nancy Heishman, Las Vegas, Nevada Go to Recipe Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad.—Lynne Keast, Monte Sereno, California Go to Recipe My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day.Taste of Home Dark Chocolate Chip Zucchini Bread A colleague brought this in one day for someone’s birthday.Whole Wheat Veggie Pizza A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course.—Denise Warner, Red Lodge, Montana Go to Recipe A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. .

Italian Baked Zucchini Recipe

Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano.One trick makes all the difference, be sure to read through for tips and watch the video in the recipe below!First, let me just say, when they are in season, you can eat sweet-fleshed zucchini raw with just a dash of salt and a drizzle of good extra virgin olive oil.Grilled zucchini, finished with some lemon juice and fresh herbs is one of my favorite salads.I recommend cutting the zucchini into thicker spears, that way you are sure not to over-bake them and they will maintain their crunch.Crispy and delicious zucchini will take about 20 minutes to bake at 350 degrees F. This recipe is so easy to make, here is how:.Mix the Parmesan, fresh thyme, oregano, and paprika in a small bowl, then sprinkle evenly on the zucchini spears.And to add that golden hue, put the zucchini under the broiler for a couple of minutes (watch carefully so the topping does not burn).Because these zucchini sticks are thicker, they stay crisp and you get the perfect bite when baked.Because these zucchini sticks are thicker, they stay crisp and you get the perfect bite when baked.Many recipes will have you putting the zucchini spears directly on a baking sheet.Many recipes will have you putting the zucchini spears directly on a baking sheet.You don't want them to release too much water and get soggy (luckily, if you cut your zucchini as instructed and use a wire rack to bake them, that should help a ton).*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers' benefit.

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Roasted Zucchini

Roasted Zucchini is a delicious side dish that takes just minutes to prepare.When you need a vegetable to serve with dinner and are short on time, this roasted zucchini comes to the rescue.This recipe is simple, requires few ingredients, and yields zucchini so delicious you’ll be tempted to eat the whole pan as soon as it comes out of the oven.When you bake vegetables in the oven, their insides soften and their edges begin to caramelize… basically they become irresistible even to non-veggie lovers.Why You’ll Love this Roasted Zucchini You can have it ready to go in the oven in just 5 minutes of prep time.Look for zucchini that are a deep green color, with smooth skin that is free of blemishes.Store zucchini loosely in an unsealed plastic bag in the crisper drawer of your refrigerator.I like to add a paper towel to the bag to soak up any moisture that might accumulate, which could lead to faster spoiling.Line your baking sheet with parchment paper to prevent delicate zucchini from sticking to the pan as it roasts.Bake zucchini at a high temperature so that the outsides start to brown before the insides get mushy.If the pieces are piled on top of each other they will steam, rather than roast, which leads to mushy zucchini.Gently toss the zucchini halfway through the baking time to help all sides cook evenly.▢ ½ teaspoon dried Italian seasoning Instructions Preheat oven to 425° F. Line a baking sheet with parchment paper.If you make a purchase through these links, I may receive a small commission, at no extra cost to you.

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