With just 5 minutes of prep and a quick cooking time, you can make perfectly Roasted Zucchini for an easy side dish for family dinner or even lunch. Bonus: The veggies are soft enough for babies and younger toddlers to enjoy as a finger food, too!

Roasted zucchini after baking on baking sheet.

While zucchini is typically thought of as a summer veggie—and rightfully so as that’s when we tend to have those baseball bat-sized ones from the garden!—it’s also a wonderful side dish to serve up for any family dinner all year long. Plus, it cooks so quickly!

This Roasted Zucchini cooks in about 10 minutes and even gets a little sweet as it roasts. You can serve it as is or topped with a little Parmesan cheese—it’s easy and delish.

It’s also easy to turn it into Zucchini Baby Food, and to serve it as a side dish for the entire family.

(You may also like Boiled Beets, Roasted Frozen Broccoli, Roasted Carrot Fries, Zucchini Cookies, and Zucchini Fries.)

Ingredients You Need

Here’s a really easy method for making roasted zucchini to share with the kids.

Ingredients for roasted zucchini on countertop.

Zucchini: I like to use classic green zucchini of any size in this recipe. Which means you can make it in the summer with giant zucchini or any other time of the year with normal size ones!

Olive oil: I cook with extra virgin olive oil, so that’s what I use here. You can also use avocado oil.

Optional: Feel free to add salt, black pepper, Parmesan cheese, lemon zest, or other herbs or spices your family likes.

Step-by-Step Instructions

Here’s a summary of the steps involved in making this Easy Roasted Zucchini. Scroll down to the bottom of this post for the full information.

Zucchini cut into half moons and sticks on cutting board.

Step 1. Prepare a rimmed baking sheet and preheat the oven. Cut your zucchini into spears and/or half-moons.

Cut zucchini on baking sheet for roast zucchini.

Step 2. Toss with olive oil and spread into a single layer. Bake until slightly browned and just tender.

TIP: You can season the roasted zucchini to taste with salt, pepper, grated Parmesan, lemon juice, fresh herbs, garlic powder, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.

Frequently Asked Questions

Should I salt zucchini before baking?

You can season to taste with salt and grated Parmesan, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.

How to cut roasted zucchini for baby-led weaning?

Cut zucchini into spears about the size of your finger to serve as a baby-led weaning food. This ensures that the pieces are easy for baby to pick up and easily hold.

Can I make this zucchini recipe with summer squash?

Yes, it will work the same so you can use either option.

How to Store

Serve leftover roasted zucchini in an airtight container in the refrigerator for up to 5 days. Warm it through to serve, or add it room temperature or cold to a salad, like my Pasta Salad with Chicken or Orzo Pasta Salad.

Roasted zucchini after baking on baking sheet.

Best Tips for Success

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

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Easy Roasted Zucchini (to Share with the Kids!)

Try this easy side dish for family dinner, or make a batch ahead and use it to add an easy veggie to lunches throughout the week.
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Course Side Dish
Calories 52kcal
Servings 4


  • 4 cups diced zucchini (from about 2 medium or 3 small; if you have more just increase the olive oil a little)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (optional)
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  • Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with nonstick spray.
  • Cut the ends off of each zucchini. Cut in half lengthwise. Cut each half in half lengthwise again. Cut across the long pieces to make a small dice.
  • Place cut zucchini onto the sheet pan and toss with olive oil.
  • Roast for about 10 minutes or until soft when poked with a fork.
  • Remove from oven and salt to taste as desired.


  • Serve leftovers in an airtight container in the fridge for up to 5 days. You can serve this warm or pack in a lunch to be eaten chilled or at room temperature.
  • You can add these to an adult salad.
  • Roasted Zucchini is a great addition to my Chicken and Sweet Potato Bowls.
  • Add a handful of unsalted leftovers to a smoothie to add nutrition.


Calories: 52kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 324mg, Fiber: 1g, Sugar: 3g, Vitamin A: 248IU, Vitamin C: 22mg, Calcium: 20mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published July 2020.

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5 from 9 votes (9 ratings without comment)

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