These roasted zucchini slices are a simple side dish that pair well with a wide variety of main courses. They’re also delicious in sandwiches or as an addition to pasta dishes.
What to serve with these roasted zucchini slices
If you’re looking for a tasty main course to serve with this zucchini, try this cashew pasta sauce tossed with some fettuccine noodles. And if you’d like another side dish to add to the meal, this baked okra is easy to make and delicious.
Ingredients and substitutions
Fresh zucchini works best in this recipe, but you can substitute frozen zucchini if necessary.
I like to use extra virgin olive oil as the fat in this dish but you can substitute any other neutral oil you prefer.
This recipe calls for dried dill, but any other dried herb you prefer will work. Thyme, basil, or oregano are all good substitutes.
How to make it
Start by preheating the oven to 400 degrees Fahrenheit. Next you’ll slice the zucchini into 1/3 inch thick rounds.
Place the zucchini slices on a sheet pan lined with parchment paper, then sprinkle the garlic powder, dried dill, and salt on top. Drizzle the olive oil on top of the zucchini slices, then use your hands to toss the zucchini in the oil and spices, ensuring that each slice is coated in oil. Spread the zucchini slices in an even layer in the pan.
Bake at 400 degrees Fahrenheit for 20-25 minutes (20 if you prefer a firmer texture and 25 if you prefer a softer texture). Serve hot or at room temperature.
Optional addition
When the zucchini is finished roasting, sprinkle one tablespoon of finely chopped fresh herbs such as basil, parsley, or chives on top before serving.
Storage
Store these roasted zucchini slices in an airtight container in the fridge for up to three days.
More vegetable side dish recipes to try
- These garlicky roasted potatoes are crispy and flavorful.
- These balsamic roasted asparagus are quick and easy to make.
- These garlic roasted radishes are a tasty alternative to potatoes.
Roasted Zucchini Slices
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 2 medium sized zucchinis
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill (or substitute dried thyme, dried basil, dried oregano, or any other dried herb you prefer)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the zucchini into 1/3 inch thick rounds, then place them on a sheet pan lined with parchment paper.
- Sprinkle the garlic powder, dried dill, and salt on top of the zucchini slices.
- Drizzle the olive oil on top of the zucchini slices.
- Use your hands to toss the zucchini in the oil and spices, ensuring that each slice is coated in oil.
- Spread the zucchini slices in an even layer in the pan.
- Bake at 400 degrees Fahrenheit for 20-25 minutes (20 if you prefer a firmer texture and 25 if you prefer a softer texture).
- Serve hot or at room temperature.
Notes
- Optional addition: when the zucchini is finished roasting, sprinkle one tablespoon of finely chopped fresh herbs such as basil, parsley, or chives on top before serving.
- Store these roasted zucchini slices in an airtight container in the fridge for up to three days.