This tender, fragrant Baked Zucchini with Rosemary is made with fresh zucchini, olive oil, and chopped rosemary, and ready in 30 minutes. The vegetable slices develop golden brown edges while roasting, filling the kitchen with a warm, pine-like aroma. I find this simple cooking method prevents the side dish from becoming mushy.
What Makes This Version Different
I used to struggle with soggy roasted zucchini that turned to mush on the baking sheet. The trick I learned is cutting the slices thick and roasting at a high temperature.
Using fresh rosemary instead of dried makes a noticeable difference in the final flavor. Tossing the vegetables in a bowl before arranging them ensures an even coating of oil without making them greasy.
Baked Zucchini with Rosemary Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
How To Make Baked Zucchini with Rosemary
- Preheat the oven: Set the oven to 425F (220C) and line a large baking sheet with parchment paper.
- Prep the vegetables: Wash the zucchini and cut them into half-inch thick rounds or half-moons.
- Toss with seasoning: In a large bowl, combine the zucchini, olive oil, chopped rosemary, salt, pepper, and minced garlic until evenly coated.
- Arrange the slices: Spread the zucchini on the baking sheet in a single layer with space between each piece.
- Roast to perfection: Bake for 15 to 20 minutes until the edges are golden brown and the centers are tender.
Recipe Tips
- Cut evenly: Slicing the zucchini uniformly ensures all pieces finish cooking at the exact same time.
- Avoid crowding: Leaving space on the baking tray lets the moisture escape, preventing steamed, soggy vegetables.
- Use high heat: A hot oven is essential for getting those appealing caramelized edges quickly.
What To Serve With Baked Zucchini
This simple side dish pairs exceptionally well with grilled chicken breasts or a hearty roasted pork tenderloin. You can also serve it alongside baked white fish like cod or halibut.
How To Store
Keep leftover roasted zucchini in an airtight container in the fridge for up to three days. I do not recommend freezing this dish because the water content will make it completely mushy upon thawing.
FAQs
- Do I need to peel the zucchini before baking? No, the skin holds the slices together and provides necessary texture. Just wash them well before slicing.
- Can I use dried rosemary instead of fresh? You can use one teaspoon of dried rosemary if fresh is unavailable. Crush it lightly between your fingers before adding to release the oils.
- Why did my zucchini turn out soggy? Soggy zucchini usually happens if the oven temperature is too low or the pieces are touching on the pan. Always use high heat and a single, spaced layer.
Nutrition
- Calories: 75
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 295mg
- Total Carbohydrate: 4g
- Protein: 1g
Baked Zucchini with Rosemary
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minutesBaked Zucchini with Rosemary offers tender, caramelized edges using fresh zucchini, garlic, and chopped rosemary. Ready in exactly 30 minutes, this quick vegetable side is a reliable choice for busy weeknight dinners.
Ingredients
2 medium zucchini, sliced into half-moons
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 clove garlic, minced
Directions
- 1. Preheat the oven: Set the oven to 425F (220C) and line a large baking sheet with parchment paper.
- 2. Prep the vegetables: Wash the zucchini and cut them into half-inch thick rounds or half-moons.
- 3. Toss with seasoning: In a large bowl, combine the zucchini, olive oil, chopped rosemary, salt, pepper, and minced garlic until evenly coated.
- 4. Arrange the slices: Spread the zucchini on the baking sheet in a single layer with space between each piece.
- 5. Roast to perfection: Bake for 15 to 20 minutes until the edges are golden brown and the centers are tender.
