Green zucchini piled together in a basket
10 Tips You Need When Roasting Zucchini
Cut Spears
The key to amazing roasted zucchini is maximizing surface area, and the best way to do that is by cutting it into spears, allowing more water to evaporate from the flesh.
This helps the zucchini stay firm instead of going mushy. More surface area also means more flavor, as you create two straight sides for salt, pepper, and other spices to stick to.
Leave The Seeds
Zucchini seeds are perfectly safe to eat, and they're barely noticeable after cooking, especially when young, so there's no need to remove them.
Salt It
To prevent roast zucchini from turning into a mess, extract as much water as possible before cooking by sprinkling it with salt and allowing it to rest for 20 to 30 minutes.
Season Simply
Zucchini doesn't need many extras to taste great, and too much seasoning can drown out its natural flavor. It’s best to season it simply with salt, pepper, and garlic.
Coat In Parmesan
Parmesan's low moisture and high protein content make it dry out and brown quickly when heated, so you can use it to give your zucchini a delightful texture.
Use grated or shredded parmesan cheese. Grated gives a smooth, even coating, while shredded adds extra texture. Both will result in a crispy, golden crust.