Description
A quick and flavorful roasted zucchini recipe that caramelize the squash for a tender, slightly crisp side dish. Packed with Mediterranean herbs and garlic, it’s perfect for weeknights.
Ingredients
4 small zucchini (about 1½ lbs), quartered lengthwise
1 tbsp olive oil
2 cloves garlic, minced
½ tsp dried basil
½ tsp seasoned salt (vegetarian blend recommended)
½ tsp dried Italian seasoning
⅛ tsp salt
Instructions
Preheat oven to 450°F (230°C). Lightly grease a large baking sheet.
Wash zucchini and trim ends. Quarter each zucchini lengthwise into spears.
In a small bowl, combine olive oil and minced garlic.
Drizzle mixture over zucchini on the baking sheet. Add dried basil, seasoned salt, Italian seasoning, and salt. Toss to coat evenly.
Arrange zucchini in a single layer. Roast for 8 minutes, then flip each spear using tongs. Roast for another 7–8 minutes until tender and slightly caramelized.
Notes
For even roasting, slice zucchini uniformly. Store leftovers in an airtight container for up to 3 days.
Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean