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20 Minute Roasted Zucchini (Not Soggy) Recipe

20 Minute Roasted Zucchini (Not Soggy)

A quick and simple recipe for perfectly roasted zucchini that won't turn soggy. Ideal as a healthy side dish.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 small zucchini about 1 1/2 pounds, quartered lengthwise
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon salt

Equipment

  • Baking Sheet

Method
 

  1. Preheat oven to 450°F and position rack to middle. Spray a large baking sheet with cooking spray. Place cut zucchini, garlic, and olive oil on baking sheet. Toss to combine. Arrange zucchini so they are spread out and one cut side is down.
  2. Bake for 8 minutes, flip zucchini to other cut side. Bake for 8 minutes longer, or until sides turn golden. While zucchini is baking, mix together spices in a small bowl.
  3. Remove the zucchini from oven and sprinkle with seasonings. Use a spatula to toss so seasonings are evenly coated. Serve immediately.

Notes

Ensure the zucchini are cut evenly to promote even cooking. Adjust seasoning to taste after baking.