Name: Roasted Zucchini with Lemon and Cheese Recipe
Prep time: 10 min
Cook time: PT-490152H49M13S
Total time: PT-490152H49M13S
Cuisine: Mediterranean
Ingredients: 1 pound zucchini (about 3 medium, cut into 1-inch half-moons); 2 teaspoons extra-virgin olive oil; 1 teaspoon Italian Seasoning; ½ teaspoon sea salt; ¼ teaspoon garlic powder; Freshly ground black pepper, to taste; Lemon wedges (for squeezing); Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan (optional, for serving); Fresh herbs (optional, for serving)

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Introduction

Roasted zucchini is a simple, flavorful side dish that’s perfect for any meal. With a crispy, golden exterior and tender inside, it’s enhanced by herbs, garlic, and a bright squeeze of lemon. This easy recipe brings out the best in fresh zucchini with minimal effort.

The image shows a white speckled plate filled with chopped and grilled zucchini pieces, browned and with a slight char. Small bright green basil leaves are scattered on top. There is a small white bowl on the plate holding crumbled white cheese, placed near three lemon wedges. A silver spoon rests on the plate’s edge, containing zucchini and basil leaves. The plate is set on a white marbled surface with a small part of an olive green plate visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound zucchini (about 3 medium, cut into 1-inch half-moons)
2 teaspoons extra-virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon garlic powder
Freshly ground black pepper
Lemon wedges (for squeezing)
Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan (optional, for serving)
Fresh herbs (optional, for serving)

Instructions

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the zucchini with the olive oil, Italian seasoning, sea salt, garlic powder, and several grinds of black pepper until evenly coated.
Step 3: Spread the zucchini evenly on the prepared baking sheet in a single layer.
Step 4: Roast in the oven for 15 to 20 minutes, or until the zucchini edges are golden brown and crisp.
Step 5: Remove from the oven and transfer the zucchini to a serving dish.
Step 6: Squeeze fresh lemon juice over the zucchini and sprinkle with your choice of cheese and fresh herbs, if desired.

Tips & Variations

For extra crispiness, avoid overcrowding the baking sheet so the zucchini roasts evenly.
Try adding a pinch of red pepper flakes for a subtle heat boost.
Swap Italian seasoning for fresh thyme or rosemary for a different flavor profile.
Serve with a dollop of yogurt or a drizzle of balsamic glaze for richness.

Storage

Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness, avoiding the microwave if possible as it can make the zucchini soggy.

How to Serve

The image shows several pieces of chopped zucchini spread out on a baking tray lined with parchment paper. The zucchini pieces are cut into thick semi-circles and chunks, displaying a mix of dark green skin and pale greenish-white flesh. They are sprinkled with small bits of dried herbs and drizzled with olive oil, visible as shiny spots on the vegetables. Around the tray, there are small glass jars containing dried herbs and granulated seasoning, along with a wooden pepper grinder. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and roasts similarly, offering a slightly sweeter flavor while maintaining texture.

How do I prevent the zucchini from becoming mushy?

Cut zucchini into uniform pieces and avoid overcrowding the pan to ensure even roasting and a nicely browned, slightly crisp texture rather than mushy.