Zucchini Gone Wild: 20 Minute Roasted Zucchini (Not Soggy!)

Ever tried a soggy zucchini? Ugh, right? It’s like biting into a wet sponge. 😬 So, let’s turn that around with this super easy, 20-minute roasted zucchini recipe that’ll have you questioning why you didn’t make this sooner.

Okay, so… let’s talk ingredients!

First off, you need 4 small zucchinis (about 1.5 pounds—don’t ask me how I know this, just trust me), and they gotta be quartered lengthwise. Then, grab a tablespoon of olive oil (extra virgin is fancy but regular works too), 2 clove of garlic (minced, obviously), and spices! We’re talking ½ teaspoon dried basil, seasoned salt, and Italian seasoning. Oh, and a pinch of regular salt—just a smidge, promise.

I swear, walking through the grocery store for this feels like a mini-adventure. I’m like, “Do I really need 2 cloves of garlic?” but then I think… “Do I ever not need garlic?!”

So here’s why I make this constantly: Last summer, I ended up with a mountain of zucchini from my garden. Seriously, if I could’ve opened a roadside stand, I would’ve. Anyway, I was drowning in zucchinis and I had to figure out how to make ‘em delicious. Enter: this recipe. It’s quick, it’s simple, and it’s a total crowd-pleaser. My friends devoured it and asked for the recipe—like, wow, I felt like a kitchen rockstar! 🌟

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Now, let’s get to the one trick that changes everything. Preheating your oven to 450°F is a game-changer. Like, seriously, turn it up! This high heat is what’s gonna give you that golden, crispy goodness instead of the soggy mess we don’t want. Also, spread those zucchini out! Don’t crowd them—no one likes a party where everyone’s squished together, right?

Okay, listen, here are some tips so you don’t end up with a zucchini fail like I did the first time:

1. Watch the clock. Bake for 8 minutes, flip, then another 8. But you might wanna start checking at 15 minutes. I mean, ovens can be funny, and I’ve had mine go rogue before.

2. Spread them out. Seriously, I can’t stress this enough! If they’re all piled up, they’ll steam instead of roast. No one wants that!

3. Season well. Don’t be shy with those spices! Toss ‘em around like you’re a chef on a cooking show—gotta make sure every piece gets the love.

Storage-wise? If you’re lucky enough to have leftovers (I rarely do), just pop them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet to get that crisp back. Nobody wants sad, soggy zucchini, again!

If you liked this, you’ll probably love my garlic roasted green beans or my cheesy stuffed peppers. Seriously, they’re all on repeat in my kitchen!

So, what do you think? Are you gonna give this a shot or what? Let me know if you do because I’d love to hear how it goes! Happy cooking! 🍽️💚