In this pan-roasted zucchini recipe, slices of zucchini are seasoned simply with black pepper, garlic and rosemary. They caramelize quickly in a skillet and are ready from scratch in 15 minutes!
The easiest zucchini side dish
Searing veggies quickly in a skillet can amp up their appeal considerably, like these easy garlic green beans. This pan-roasted zucchini is another example of a veggie that can be made to taste uber delicious with just a few ingredients and in a small amount of time.
I love zucchini recipes because this is such an easy vegetable to work with. You need just three ingredients to season the zucchini, but they work together to create maximum flavor and yum while still letting the natural deliciousness of this popular summer squash shine through. Cooking the zucchini in the skillet gives you more control so the zucchini doesn't turn mushy. Cooked over high heat, the zucchini sears and caramelizes beautifully, becoming absolutely delicious!
This is a one-pan, 15-minute, five-ingredient recipe that is also soy-free, nut-free and gluten-free. What's not to love? Serve it for dinner tonight with any entree, from a veggie burger to a vegan steak, and you'll be the toast of the evening.
Recipe FAQs
To oven-roast, preheat oven to 450 degrees Fahrenheit/230 degrees Celsius. Line a baking sheet with parchment paper and arrange the zucchini slices on the baking sheet without overlapping. Roast 8-10 minutes, flip the slices carefully with a fork, and roast the other side for an additional 2-3 minutes. If you want the zucchini to tenderize further, continue roasting for 2-3 minutes longer. Remember to add the salt to the marinade if roasting in the oven.
Cut the zucchini slices fairly thick, about â…“rd of an inch. You can cut them vertically or horizontally, in coins.
Absolutely.
I love serving the pan-roasted zucchini with vegan lentil quinoa steaks or vegan Irish whiskey tofu steaks, or with my veggie burgers, like vegan bean and oats burger and vegan quinoa bean burgers.
You can also add the zucchini slices to a bowl, like this creamy grits bowl or vegan crack chili tofu noodle bowl.
Refrigerate the roasted zucchini slices in an airtight container for up to three days. Reheat on an oiled skillet or in a preheated 400-degree Fahrenheit/205 degree Celsius oven until warmed through.
Recipe card
Pan roasted zucchini recipe
Ingredients
- 2 large zucchini (or 3-4 medium zucchini, approx 1.5 pounds. Cut the zucchini lengthwise into slabs, each around a third of an inch thick. A large zucchini would yield four slabs)
- 1½ tablespoon oil (use a high smoking point oil, like avocado oil or sunflower oil)
- 4 cloves garlic (minced or crushed)
- 1 tablespoon fresh rosemary (finely chopped. If using dried rosemary, use a teaspoon)
- ½ teaspoon ground black pepper (use less if sensitive to heat, or more if you prefer)
- Salt to taste
Instructions
- Place the oil, garlic, rosemary and ground black pepper in a dish or a pan large enough to hold the zucchini slabs. Mix and then add the zucchini to the dish and rub the marinade on it with your fingers. Do not add the salt at this time.
- Heat a nonstick or cast iron skillet over high heat. Place the zucchini slabs on the skillet without overlapping and let them cook for 2-3 minutes. Press down on the zucchini a bit with the spatula while cooking. Sprinkle some salt on the zucchini pieces at this time.
- Once the underside has turned golden-brown, flip over and cook another 2-3 minutes, once again remembering to sprinkle on some salt and pressing down with your spatula to ensure the zucchini sears.
- Remove to a plate and serve hot or warm.
Notes
- Cut the zucchini slabs evenly thick using a mandolin or with a very sharp knife. This way the zucchini slices will roast together in the same amount of time.
- Don't salt the zucchini before you add it to the pan. You want the zucchini slabs to remain firm and not turn watery. Sprinkle some salt as the zucchini is cooking.
Nutrition Information
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JoAnne says
It’s Tom hot for the oven so this is perfect…thanks! Any chance you can do a version of this for eggplant?
Vaishali says
Yes, I think so! Eggplant may need a bit more oil and would prob take a bit longer to cook. I’d also add the salt earlier, with the rest of the ingredients.
Krik says
Loved it!
Vaishali says
Awesome!