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Roasted Zucchini

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 2 Zucchini, halved lengthwise, then halved again and sliced into 2" lengths
  • 2 tsp. Vegetable oil
  • 1/2 tsp. Garlic powder, or 1 fresh clove, minced (garlic optional)
  • Kosher salt


  1. Preheat oven to 450°F. Move a rack to the top of the oven, 6" from the heating element. Line a baking sheet with foil or silicon bake mat.
  2. Add oil and garlic to a bowl. Toss zucchini in bowl, ensuring an even coating of oil. Note: I prefer to use vegetable oil for roasting because it has a higher flashpoint: I have experienced olive oil smoking if roasting for too long.
  3. Spread the zucchini on the baking sheet, skin side down. Season with a couple pinches of salt.
  4. Roast for 10-15 minutes until it starts to brown. Start checking at around 8 minutes. It should start browning on the edges first. Using a sharp knife, check it's tenderness, and roast to taste.
  5. When done, remove from oven and place zucchini on a paper towel for a minute or so to drain the oil. Serve immediately.