With just 5 minutes of prep and a quick cooking time, you can make perfectly Roasted Zucchini for an easy side dish for family dinner or even lunch. Bonus: The veggies are soft enough for babies and younger toddlers to enjoy as a finger food, too!
While zucchini is typically thought of as a summer veggie—and rightfully so as that’s when we tend to have those baseball bat-sized ones from the garden!—it’s also a wonderful side dish to serve up for any family dinner all year long. Plus, it cooks so quickly!
This Roasted Zucchini cooks in about 10 minutes and even gets a little sweet as it roasts. You can serve it as is or topped with a little Parmesan cheese—it’s easy and delish.
It’s also easy to turn it into Zucchini Baby Food, and to serve it as a side dish for the entire family.
(You may also like Boiled Beets, Roasted Frozen Broccoli, Roasted Carrot Fries, Zucchini Cookies, and Zucchini Fries.)
Table of Contents
Ingredients You Need
Here’s a really easy method for making roasted zucchini to share with the kids.
Zucchini: I like to use classic green zucchini of any size in this recipe. Which means you can make it in the summer with giant zucchini or any other time of the year with normal size ones!
Olive oil: I cook with extra virgin olive oil, so that’s what I use here. You can also use avocado oil.
Optional: Feel free to add salt, black pepper, Parmesan cheese, lemon zest, or other herbs or spices your family likes.
Step-by-Step Instructions
Here’s a summary of the steps involved in making this Easy Roasted Zucchini. Scroll down to the bottom of this post for the full information.
Step 1. Prepare a rimmed baking sheet and preheat the oven. Cut your zucchini into spears and/or half-moons.
Step 2. Toss with olive oil and spread into a single layer. Bake until slightly browned and just tender.
TIP: You can season the roasted zucchini to taste with salt, pepper, grated Parmesan, lemon juice, fresh herbs, garlic powder, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.
Frequently Asked Questions
You can season to taste with salt and grated Parmesan, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.
Cut zucchini into spears about the size of your finger to serve as a baby-led weaning food. This ensures that the pieces are easy for baby to pick up and easily hold.
Yes, it will work the same so you can use either option.
How to Store
Serve leftover roasted zucchini in an airtight container in the refrigerator for up to 5 days. Warm it through to serve, or add it room temperature or cold to a salad, like my Pasta Salad with Chicken or Orzo Pasta Salad.
Best Tips for Success
- You can serve this warm or pack in a lunch to be eaten chilled or at room temperature. It works in a baby lunch box, too.
- Cut zucchini into spears if serving as a baby-led weaning food.
- You can add these to an adult salad.
- Bake the roasted zucchini on a sheet pan lined with aluminum foil to make cleanup a breeze.
- Add the roasted zucchini to my Chicken and Sweet Potato Bowls or try with Chicken Tenders, Chicken Nuggets, or Coconut Rice.
- Add a handful of unsalted leftovers to a smoothie for added nutrition. (You can’t even taste it, I promise!)
- If you have more zucchini, definitely try Zucchini Slice, Chocolate Chip Zucchini Muffins, Zucchini Pancakes, Zucchini Cake, and Zucchini Cookies.
Related Recipes
Vegetables
Roasted Frozen Broccoli
Baby Food
Favorite Sweet Potato Baby Food
Vegetables
Easy Roasted Sweet Potatoes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Easy Roasted Zucchini (to Share with the Kids!)
Ingredients
Instructions
- Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with nonstick spray.
- Cut the ends off of each zucchini. Cut in half lengthwise. Cut each half in half lengthwise again. Cut across the long pieces to make a small dice.
- Place cut zucchini onto the sheet pan and toss with olive oil.
- Roast for about 10 minutes or until soft when poked with a fork.
- Remove from oven and salt to taste as desired.
Equipment
Notes
- Serve leftovers in an airtight container in the fridge for up to 5 days. You can serve this warm or pack in a lunch to be eaten chilled or at room temperature.
- You can add these to an adult salad.
- Roasted Zucchini is a great addition to my Chicken and Sweet Potato Bowls.
- Add a handful of unsalted leftovers to a smoothie to add nutrition.
Nutrition
This post was first published July 2020.
Is it okay to leave all those seeds for 1 year olds.
Yes, though you can skip the center if the zucchini is very large and the seeds are very big.