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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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 4
Calories 52 kcal


  • 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)


  • 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 diced 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.
  • This is a great addition to my Chicken and Sweet Potato Bowls.
  • Add a handful of unsalted leftovers to a smoothie to add nutrition.


Calories: 52kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 324mgFiber: 1gSugar: 3gVitamin A: 248IUVitamin C: 22mgCalcium: 20mgIron: 1mg
Keyword roasted zucchini
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!