The quest for truly crispy roasted zucchini is a common culinary challenge. Zucchini is a water-logged vegetable, and without the right technique, it can easily turn into a soggy, limp disappointment. But with a few simple tricks, you can transform this humble summer squash into a side dish that is caramelized, golden-brown, and full of flavor.

The secret to this recipe is twofold: high heat and smart seasoning. Roasting at a high temperature helps to evaporate the moisture quickly, preventing the zucchini from steaming. A simple, flavorful coating of olive oil, spices, and a little Parmesan cheese adds a beautiful crust and a savory taste that makes the zucchini so delicious, you'll forget it's a vegetable.

Crispy Roasted Zucchini

Yields: 4 servings

Prep time: 10 minutes

Cook time: 15-20 minutes

Ingredients

  • 2 medium zucchini, ends trimmed and sliced into ½-inch thick rounds or spears

  • 1 tablespoon olive oil

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika (optional, for color and flavor)

  • Salt and black pepper to taste

Instructions

1. Prepare the Zucchini

  1. Slice and Pat Dry: Slice the zucchini into uniform rounds or spears. Using a paper towel, pat the zucchini pieces as dry as possible. This is a crucial step to remove surface moisture and get a crispier result.

  2. Optional: Salt and Drain: For an even drier result, you can sprinkle the zucchini slices with a pinch of salt and let them sit in a colander for 15 minutes. This will draw out more moisture. Gently pat them dry again with a paper towel before proceeding.

2. Season the Zucchini

  1. Preheat Oven: Preheat your oven to a high temperature, 425°F (220°C).

  2. Combine Ingredients: In a large bowl, add the zucchini slices. Drizzle with olive oil and toss to coat.

  3. Add Seasoning: Sprinkle the Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper over the zucchini. Toss again until every piece is evenly coated.

3. Roast to Perfection

  1. Arrange on Pan: Spread the seasoned zucchini in a single, even layer on a large baking sheet. Do not overcrowd the pan. Make sure there is space between each piece so the air can circulate, which is essential for roasting rather than steaming. If your pan is too full, use a second baking sheet.

  2. Roast: Place the baking sheet in the preheated oven. Roast for 15-20 minutes, flipping the zucchini halfway through.

  3. Check for Doneness: The zucchini is done when the edges are golden brown, caramelized, and the center is tender.

4. Serve Immediately

  • Serve the crispy roasted zucchini hot, right out of the oven. It makes a fantastic side dish for grilled meats, pasta, or as a healthy snack on its own.

Tips for Ultimate Crispiness

  • High Heat is Your Friend: A high oven temperature is the single most important factor. It helps to evaporate the water content in the zucchini quickly, so it doesn't steam and become soft.

  • Don't Crowd the Pan: This is the second most important tip. Overcrowding traps moisture and leads to steaming. A single layer is non-negotiable for a crispy texture.

  • The Power of Parmesan: The Parmesan cheese not only adds a salty, nutty flavor but also helps to create a crispy, cheesy crust as it roasts.

  • Slice Evenly: Cutting the zucchini into pieces of a similar size ensures they all cook at the same rate.