Roasted Zucchini Slices
Super simple oven-roasted zucchini slices seasoned with just salt and pepper. Roast at high heat for tender centers and crispy, golden edges in about 20 minutes.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- sharp knife
- cutting board
- Small bowl (optional)
- Measuring spoons (optional)
- Pastry brush or spoon (optional)
Ingredients
- 2 large zucchini about 1.5–2 lb total; sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground if possible
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Slice the zucchini into rounds about 1/4-inch thick. Arrange in a single layer on the baking sheet (don’t crowd, or they’ll steam).
- Drizzle the zucchini with olive oil. Sprinkle evenly with salt and black pepper. Flip or toss to coat both sides.
- Roast for 15–20 minutes, flipping halfway through, until the edges are golden and the centers are tender.
- Let cool for 1–2 minutes, then serve warm.
Notes
Slice thickness: Aim for ~1/4 inch. Too thin can burn; too thick can turn soggy.
Don’t salt early: Salt right before roasting to reduce watery zucchini.
Leftovers: Refrigerate in an airtight container up to 3 days. Reheat on a baking sheet at 350°F (175°C) for about 5 minutes to warm and re-crisp.
Oil swaps: Avocado or vegetable oil also works.
Nutrition
Calories: 95kcal | Protein: 2g | Saturated Fat: 1g | Sodium: 575mg