Ready to shake up your weeknight veggie routine? This 20 Minute Roasted Zucchini (Not Soggy!) delivers crisp-tender zucchini with golden edges, garlicky aroma, and zesty Italian seasoning—all without the dreaded mush factor. Whether you’re hunting for a speedy side dish or a simple way to eat more veggies, this recipe nails the perfect balance of texture and flavor, making even picky eaters come back for seconds.

20 Minute Roasted Zucchini (Not Soggy!) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of 20 Minute Roasted Zucchini (Not Soggy!) is how effortlessly a handful of staple ingredients transform into a flavor-packed side. Each one plays a vital role, ensuring the zucchini turns out vibrant, seasoned, and pleasantly crisp instead of limp. Here’s what you’ll need:

Zucchini: Pick small, firm zucchini for the sweetest flavor and best texture—they roast quickly and resist getting watery.
Olive Oil: Just a tablespoon allows the zucchini to caramelize and keeps every bite moist, not greasy.
Garlic: Minced fresh, it infuses the dish with aromatic depth—don’t skip it!
Dried Basil: Offers a hint of warmth and classic Mediterranean flavor.
Seasoned Salt: Amp up the savoriness with this simple pantry shortcut.
Dried Italian Seasoning: Evokes those comforting, herby notes that pair perfectly with zucchini.
Salt: Just enough to enhance all the other flavors and make the zucchini pop.

How to Make 20 Minute Roasted Zucchini (Not Soggy!)

Step 1: Prep and Preheat

Start by getting your oven nice and hot at 450°F, which is the secret to achieving a golden crust without overcooking. Don’t forget to position your rack in the middle for the most even roasting. Lightly coat a large baking sheet with cooking spray so nothing sticks, and you’re set for fast cleanup later.

Step 2: Toss and Arrange

Place the quartered zucchini right on the baking sheet—no bowl needed here. Drizzle with olive oil and add all that lovely minced garlic. Toss it all together by hand, then neatly arrange the zucchini so a cut side faces down and there’s space between each piece. This little detail is key for getting those irresistible caramelized edges in your 20 Minute Roasted Zucchini (Not Soggy!).

Step 3: Roast and Flip

Bake for 8 minutes, and then use a spatula to flip each zucchini wedge so the other cut side is down. Pop them back in the oven for another 8 minutes—the two-step flip ensures every surface gets golden and the centers remain just the right amount of juicy.

Step 4: Season and Serve

While the zucchini is roasting, stir together the dried basil, seasoned salt, Italian seasoning, and that all-important pinch of salt. When the timer dings, sprinkle your fragrant seasoning mix over the hot zucchini, then gently toss so everything gets evenly coated. Serve the 20 Minute Roasted Zucchini (Not Soggy!) immediately for the best texture.

How to Serve 20 Minute Roasted Zucchini (Not Soggy!)

Garnishes

A final flourish will really bring your zucchini to life. Try a scattering of grated parmesan, a drizzle of fresh lemon juice, or a handful of chopped parsley for color and a little zip. Cracked black pepper or red pepper flakes add a touch of heat if you’re feeling bold.

Side Dishes

This easy zucchini recipe fits right in with almost any meal. It’s a natural partner to roasted chicken, baked salmon, or a big tossed salad. For a wholesome vegetarian spread, pair it with quinoa pilaf or a creamy risotto. The simplicity of 20 Minute Roasted Zucchini (Not Soggy!) lets it mesh beautifully with bold main courses or lighter fare.

Creative Ways to Present

Go beyond the side dish! Slide leftovers into wraps, fold into frittatas, or scatter over homemade pizza for a veggie boost. Their crispness also makes these perfect for dipping in marinara or herby Greek yogurt sauce during a casual appetizer spread. The vibrant color and roasted edges make this a real showstopper right out of the oven.

Make Ahead and Storage

Storing Leftovers

If you don’t finish every wedge of your 20 Minute Roasted Zucchini (Not Soggy!), pop them into an airtight container once cooled. They’ll hold up in the fridge for 3–4 days, still tasting fresh and flavorful, though the texture will soften slightly over time.

Freezing

Roasted zucchini isn’t the best candidate for freezing, as thawing can make it mushy. If you must freeze, spread cooled pieces on a sheet pan to prevent sticking, then transfer to a zip-top bag. Use within a month for best flavor, and expect the texture to be quite soft—great for tossing into soups or sauces.

Reheating

To perk up your zucchini and recapture some of the original crispness, reheat it on a sheet pan in a 400°F oven for a few minutes—avoid the microwave, which tends to make it soggy. If you’re in a hurry, a quick sauté in a hot skillet can also help revive the edges.

FAQs

How do I keep my roasted zucchini from getting soggy?

Spread the zucchini out so there’s space between each piece and roast at high heat. This prevents steaming and ensures each wedge browns properly, which is the magic behind the 20 Minute Roasted Zucchini (Not Soggy!).

Can I use other types of squash?

Absolutely! Yellow summer squash works just as well in this method, or you can mix and match for extra color and slightly different sweetness.

What if I don’t have seasoned salt?

You can substitute with a pinch of regular salt plus a shake of garlic powder and paprika. Seasoned salt just adds a touch more savory depth, but the recipe adapts easily to what’s on hand.

How do I add more flavor or heat?

Toss the zucchini with a sprinkle of smoked paprika or chili flakes before roasting, or finish with a squeeze of lemon and a handful of fresh herbs. The beauty of 20 Minute Roasted Zucchini (Not Soggy!) is how easily it welcomes bold tweaks!

Is this recipe vegan and gluten-free?

Yes, as written, everything in this dish is vegan and gluten-free. If you add parmesan cheese as a garnish, just use a plant-based alternative to keep it vegan.

Final Thoughts

I can’t recommend this 20 Minute Roasted Zucchini (Not Soggy!) enough for quick dinners, meal preps, and all those times you want a veggie dish that truly wows. Give it a try and see just how easy it is to turn humble zucchini into something everyone will be raving about!

20 Minute Roasted Zucchini (Not Soggy!) Recipe

★★★★★

4.9 from 8 reviews

Author: Ella
Total Time: 26 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This 20 Minute Roasted Zucchini recipe ensures perfectly cooked zucchini that is not soggy but flavorful with a crispy exterior. A quick and easy side dish that pairs well with any main course.

Ingredients

Scale

Zucchini:

4 small zucchini (about 1 1/2 pounds), quartered lengthwise

Seasoning:

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

Instructions

Preheat Oven: Preheat the oven to 450°F and position the rack in the middle. Spray a large baking sheet with cooking spray.
Prepare Zucchini: Place the cut zucchini, minced garlic, and olive oil on the baking sheet. Toss to combine. Arrange zucchini with one cut side down.
Bake Zucchini: Bake for 8 minutes, then flip the zucchini to the other cut side and bake for an additional 8 minutes or until golden.
Add Seasonings: In a small bowl, mix the dried basil, seasoned salt, Italian seasoning, and salt. Sprinkle the seasonings over the roasted zucchini and toss to coat evenly.
Serve: Remove from the oven and serve immediately.