The roasted zucchini is a simple and tasty side dish that can be made very quickly. Flavorful, delicious, and crispy, they can be paired with fish or meat main courses, or served on a large platter with other roasted vegetables.
I love zucchini; they are extremely versatile vegetables that I prepare in countless ways. Their delicacy makes them perfect for pasta dishes, main courses, and side dishes suitable for any occasion. With a little creativity, you can come up with delightful recipes like sandy zucchini or Korean style, two quick and tasty options.
Today I propose an easy and tasty recipe; the procedure is the same as for roasted potatoes. With this recipe, you will achieve zucchini that are soft on the inside with a delightful crispy crust; the ingredients you need are:
the zucchinis: I recommend dark zucchinis, which are firmer and more compact. I only had light ones at home, and they turned out delicious but softer
extra virgin olive oil: it’s the best seasoning for any vegetable, decidedly more flavorful than seed oil
aromatic herbs: use the ones you prefer. I chopped parsley, basil, and fresh oregano together, and used them both before and after cooking
garlic: I often add a minced clove, but it’s absolutely optional. If you don’t like it, you can omit it
Easy and quick, they are perfect for children too, a healthy and gluten-free side dish perfect for summer. Today was a cool day, so I used the oven, but you can also cook them in an air fryer.
Try other zucchini-based recipes too:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 60.52 (Kcal)
- Carbohydrates 3.77 (g) of which sugars 2.73 (g)
- Proteins 1.33 (g)
- Fat 5.02 (g) of which saturated 0.75 (g)of which unsaturated 0.11 (g)
- Fibers 1.19 (g)
- Sodium 201.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 dark zucchinis (medium – 600 g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons aromatic herbs (chopped, I used basil, parsley, and oregano)
- 1 clove garlic (minced – OPTIONAL)
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Bowl
- 1 Baking Sheet
Steps
Wash the zucchini well, dry them, and trim both ends.
Cut each zucchini in half lengthwise, and divide each half into 4 sticks.
Wash the aromatic herbs you prefer, pat them dry with a paper towel, and finely chop them together with the garlic clove (if you don’t like garlic, you can easily omit it or replace it with a small shallot or green onion).
Place the sliced zucchini in a bowl, season them with the chopped herbs and oil, then spread them on the baking sheet in a single layer. It’s preferable not to use parchment paper as it makes them softer; it’s your choice whether to use it or not.
Do not use salt at this stage, otherwise the zucchini will not stay crispy during cooking.
Cook the zucchini in a preheated oven at 375°F (190°C) for 7/8 minutes, flip them over and cook for another 7 minutes. Finish cooking by placing them under the grill for 2/3 minutes.
Adjust the cooking time according to the size of your zucchini sticks; the thinner they are, the less time they will need.
If you prefer, you can cook them in an air fryer. Set it to 355°F (180°C) and frequently check the browning of the zucchini, as each air fryer has different power and therefore cooking times may vary by a few minutes.
The roasted zucchini are ready, season them with salt, add a dash of black pepper, and serve.
Tips
Storage
You can store the roasted zucchini in the refrigerator for 2 days. You can reheat them in the microwave, air fryer, or in a pan.
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