Ingredients & Substitutions
Here I explain the best ingredients for my roasted zucchini recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Roast Zucchini
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Lemon juice – Just add 1 tablespoon of lemon juice along with the olive oil. Parmesan – Toss the zucchini with 1/4 to 1/3 cup grated parmesan before roasting, or sprinkle it on top afterward. If you’re into a thicker parmesan crust, make my parmesan zucchini fries or air fryer zucchini instead.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. They do get more mushy, but I love them anyway. If you made zucchini slices instead of spears, you can also top them to make zucchini pizza bites. Meal prep: I recommend baking it fresh, but you can cut the squash ahead of time if you want to meal prep. Reheat: I usually pop the roasted zucchini in the oven again, this time at 350 degrees F for about 10 minutes. You can microwave it, but it turns out more mushy. Freeze: Freeze the pieces in a single layer on a parchment lined sheet pan, then once solid, transfer to a zip lock bag. If you have extra squash that’s raw, I’ve got a few methods to freeze zucchini to use in other recipes, too!
Serving Ideas
One of the reasons I roast zucchini so often is that it goes with everything! Here are some of my favorite easy, flavorful proteins to serve with it:
You’ll get more browning with a bare pan or foil than parchment paper. Any of these options work, but make sure to spray with cooking spray if you use aluminum foil or a bare pan. Parchment paper doesn’t stick as easily, but the roasted zucchini browns less. Why such thin spears? I make them skinny so that they roast faster and caramelize more. You can cut yours larger, but they’ll take a bit longer and have less surface area for browning. You can roast zucchini rounds, too! In fact, this is what I do for my zucchini and squash recipe. Cut them about 1/2 inch thick and they’ll roast faster than zucchini spears, only 10-12 minutes. Adjust the roasting time for your ideal texture. You might need to add or subtract a few minutes depending on if you prefer your zucchini crisp-tender or more soft. The thickness of the spears also affects the baking time, so just keep an eye on them after flipping. Broil at the end for extra browning. This is optional, but I like to broil the roasted zucchini squash for a couple of minutes at the end to darken.
Chicken – I love pairing this side with air fryer chicken thighs or pan seared chicken breast because I can make them at the same time. If you want everything done in the oven, make my baked chicken leg quarters. Or check out my dozens of other chicken recipes here. Fish – My pan seared salmon or pan fried tilapia go great with roasted zucchini. And for a special occasion, you can’t beat my sea bass recipe! Beef – Make my tender sirloin steak recipe, or keep it simple with some juicy hamburgers. Pork – My favorites are stuffed pork chops or a pork tenderloin, but air fryer pork chops are much quicker.
More Easy Zucchini Recipes
Too hot to turn on your oven? Try one of my other simple zucchini recipes that don’t need it: Please enter your first name for your account. Your saved recipe will also be sent to your email. Sometimes kids don’t always like foods right away, and I never force it. But my motto is we keep trying a bite, and after that it’s up to them to decide if they want to continue. This method has even worked for me personally as an adult — I’m coming around to enjoying olives, lol. Do you or your kids have foods you used to not like, but now you do after trying them multiple times? Let me know in the comments!
