If you’re looking for an easy vegetable side dish for a crowd, you should try this Easy Roasted Zucchini. With just a little bit of prep and then a spin in the oven, you have a savory and even healthy side dish.
My other half often reminds me that not all dishes should contain heavy cream or cream cheese. At which point, we go through the following routine:
- I look at him with an aggrieved expression
- I claim that not all of my dishes contain one or both of those ingredients
- I conclude that although my claim is accurate, he might have a point
- I circle back to my drawing board and add a non-creamy menu item.
Easy Roasted Zucchini fits the bill. I most recently made it while on my Family Vacation to the Outer Banks. When cooking for a crowd, I find that it is easiest to roast the zucchini in the oven because it lets me get through a larger quantity than I could reasonably make in one batch if I were to sauté it on the stovetop. Plus, roasting the zucchini in the oven is mostly inactive time, so I can continue doing other things while the actual cooking is happening.
In general, this is a great side dish to have in your tool box for any occasion. I hope you (and your guests) enjoy it!
What You Need to Make Easy Roasted Zucchini
Equipment
- Cutting Board
- Chef’s Knife
- Zip Top Bag – When I’m making this for a crowd, I use a 2 gallon bag. If I’m cooking for a normal dinner (and working with half of the recipe), I use a 1 gallon bag.
- 2 Rimmed Baking Sheets – If you are making a smaller batch for regular, everyday dinner, you’ll only need one rimmed baking sheet.
- Heavy Duty Aluminum Foil – For lining the Rimmed Baking Sheets
- Spatula – Or other device for flipping the zucchini partway through the roast.
Ingredients
- Zucchini – The recipe below is for a larger group. For normal dinner plus leftovers, I usually cut this in half.
- Kosher Salt
- Ground Black Pepper
- Onion Powder
- Garlic Powder
- Avocado or Olive Oil
Getting Started with Making Easy Roasted Zucchini
Start making Easy Roasted Zucchini by cutting the ends off of each zucchini and slicing them long way down the middle. Then slice each zucchini log into half circles about ½ inch wide / thick.
Place the zucchini semi-circles in a large zip top bag. Sprinkle in half of the salt, pepper, onion powder, and garlic powder. Seal the bag, and shake it to coat the zucchini. Sprinkle in the remaining half of the seasonings. Seal the bag, and shake it again. Drizzle in the oil, seal, and shake it again until the zucchini rounds are completely coated.
Preheat the oven to 400 degrees F.
If you are making the full amount listed, line 2 rimmed baking sheets with aluminum foil. Split the zucchini between the 2 pans.
Roast the zucchini at 400 degrees F for 20 minutes. Remove and toss / turn the zucchini. Return to the oven for another 10 minutes. The zucchini pieces should be fork tender.
Serve warm. If you need to keep these warm while waiting for something else to finish, place them in a 9×13 inch casserole dish and set them in the oven on “Warm” (180 degrees F).
Easy Roasted Zucchini
Ingredients
- 4 pounds Zucchini
- 1 tablespoon Kosher Salt
- 2 teaspoons Ground Black Pepper
- 1.5 teaspoons Onion Powder
- 1.5 teaspoons Garlic Powder
- 2 tablespoons Avocado Oil or Olive Oil
Instructions
- Cut the ends off of each zucchini and slice it long way down the middle. Then slice each zucchini log into half circles about ½ inch wide / thick.4 pounds Zucchini
- Place the zucchini semi-circles in a large zip top bag. Sprinkle in half of the salt, pepper, onion powder, and garlic powder. Seal the bag, and shake it to coat the zucchini. Sprinkle in the remaining half of the seasonings. Seal the bag, and shake it again.1 tablespoon Kosher Salt, 2 teaspoons Ground Black Pepper, 1.5 teaspoons Onion Powder, 1.5 teaspoons Garlic Powder
- Drizzle in the oil, seal, and shake it again until the zucchini rounds are completely coated.2 tablespoons Avocado Oil or Olive Oil
- Preheat the oven to 400 degrees F. If you are making the full amount listed, line 2 rimmed baking sheets with aluminum foil. Split the zucchini between the 2 pans.
- Roast at 400 degrees F for 20 minutes. Remove and turn over the zucchini. Return to the oven for another 10 minutes, until fork tender.
- Serve warm.
Equipment
- Zip Top Bag
- Heavy Duty Aluminum Foil
- Spatula Or other device for flipping the zucchini partway through the roast.
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