Sharing my favorite way to make roasted zucchini that’s never mushy—just golden, tender, and packed with flavor! With a few simple ingredients, it’s a quick, healthy side you’ll want to make on repeat.
Zucchini is one of those veggies I always seem to have on hand, especially in the summer when it’s overflowing at the farmer’s market or from my father-in-law’s garden. There are so many ways to use it, like my flourless zucchini muffins or shrimp scampi sheet pan meal, but roasting it might just be my favorite way to let it shine.
I like to cut the zucchini into sticks before roasting. It makes them tender on the inside, golden and caramelized on the outside, and perfect for dipping, snacking, or serving as a healthy side dish.
The shape also makes them great for baby-led weaning—I used to make these weekly for Tucker when he was starting solids. For him, I’d keep it simple with just olive oil, salt, and pepper, but you can definitely add garlic powder, onion powder, or a sprinkle of parmesan if you’re serving adults.
Why You Gotta Try This One
These roasted zucchini sticks are golden, crispy on the edges, and perfectly seasoned. There’s no breading or fancy tools required—just simple, wholesome ingredients and a hot oven.
I’ve been making this recipe on repeat lately as an easy side for dinner. The prep is super simple (just slice into sticks and toss!), and cutting the zucchini this way helps them roast evenly and crisp up beautifully. No soggy or mushy zucchini here! More surface area means more browning, which leads to better flavor and texture every time. Added bonus: my kids love this recipe, which is always a win when it comes to getting them to eat their veggies.
Ingredients Needed
- zucchini – the star of the show. I like using medium-sized zucchini and cutting them into sticks for the perfect tender center and golden edges.
- olive oil – helps the zucchini roast up beautifully while adding flavor. You could also use avocado oil if that’s what you have.
- seasonings – a simple blend of garlic powder, onion powder, dried oregano (or Italian seasoning), sea salt, and black pepper adds just the right amount of flavor without overpowering the zucchini.
Variations to Try
This roasted zucchini is super versatile, and you can totally make it your own depending on what you’re craving or what’s already in your pantry.
- Swap the seasonings: Feel free to play around with the seasonings. Basil, thyme, smoked paprika, or even a dash of everything bagel seasoning would all be tasty!
- Add some cheese: I love adding a little freshly grated parmesan during the last few minutes of roasting. It gets melty and golden and takes the flavor to the next level.
- Add spice: Want a little kick? Add a pinch of red pepper flakes or cayenne before roasting for a spicy twist.
- Add a little crunch: For crispier edges and a fry-like vibe, toss the zucchini in a little panko or almond meal before roasting. You can also just make my baked zucchini fries instead.
- Brighten it up: A bit of lemon zest or juice added after roasting gives the dish a fresh finish.
How to Make Roasted Zucchini
Step 1: Slice each zucchini into sticks by cutting it in half lengthwise, then into quarters, and finally crosswise to create 8 sticks per zucchini.
Step 2: Toss the zucchini sticks in a bowl with olive oil and seasonings until evenly coated.
Step 3: Spread them out on the baking sheet in a single layer, cut sides down for the best browning.
Step 4: Roast in preheated oven for 20–25 minutes, flipping halfway through, until the zucchini is golden and tender with crispy edges.
The Secret to Roasting Zucchini That’s Not Mushy
If you’ve ever ended up with soggy, sad zucchini, don’t worry, we’ve all been there. Here are my go-to tips on how to get perfectly golden, tender zucchini every single time:
- Cut into sticks, not cubes: Zucchini sticks have more surface area, which helps them brown up beautifully instead of steaming. Plus, they’re great for dipping, snacking, or serving to kiddos!
Cut evenly: Uniform pieces cook at the same rate. If some are too thin or too thick, you’ll end up with a mix of mushy and underdone. - Give them space: Don’t overcrowd the pan. Zucchini needs room to roast, otherwise it traps moisture and steams. Spread them out in a single layer for the best texture.
- Flip halfway: Flipping the zucchini helps it cook evenly and develop that golden color on all sides.
How to Store Roasted Zucchini
Store any leftover roasted zucchini in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or toaster oven at 375°F for a few minutes to help crisp them up a bit. The microwave works in a pinch, but the zucchini will be softer after reheating.
How to Serve Roasted Zucchini
These zucchini sticks are simple, snackable, and super versatile. I love serving them straight from the pan with a dipping sauce, but they also make the perfect veggie side for almost any meal. Whether you’re building a bowl or prepping a quick weeknight dinner, they’re the perfect addition.
Try them with:
Here are some recipes that would pair perfectly with these roasted zucchini sticks:
