Mediterranean Roasted Zucchini Slices
Mediterranean Roasted Zucchini Slices are golden on the edges, tender in the middle, and full of fresh flavor. Roasted at 450°F with olive oil, garlic, and herbs, they’re an easy, healthy, and naturally gluten-free side dish. Finish with lemon, mint, and parsley or a sprinkle of feta for a simple Mediterranean favorite.
Servings: 4 people
Calories: 89kcal
Ingredients
- 3 whole medium zucchini sliced into ¼-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1 whole clove garlic finely grated or minced, or 1 teaspoon of garlic powder
- ½ teaspoon dried oregano or 2 teaspoons freshly chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 whole lemon zested, and juiced
- ¼ cup fresh mint chopped, for garnish
- ¼ cup fresh parsley chopped, for garnish
- 2 tablespoons crumbled feta optional
Instructions
- Preheat the oven to 450℉. Line a sheet pan with parchement paper and place a wire rack on top.
- Slice the zucchini into ¼ inch rounds. Pat dry with a paper towel.3 whole medium zucchini
- Toss the slices with olive oil, garlic, oregano, salt, and pepper until evenly coated.2 tablespoons extra-virgin olive oil, 1 whole clove garlic, ½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Arrange in a single layer on the prepared rack leaving space in between the slices.
- Roast for 15-20 minutes, flipping halfway through, until the edges are golden.
- Remove from the oven.
- Drizzle with the lemon juice. Sprinkle with the lemon zest, fresh herbs, and feta (if using).1 whole lemon, ¼ cup fresh mint, ¼ cup fresh parsley, 2 tablespoons crumbled feta
Notes
Serve warm as a side dish, toss over quinoa or rice, or use them as part of a mezze platter!
If roasting a larger batch, use two pans and rotate them halfway through for even browning.
Choose medium zucchini for even roasting. Smaller zucchini cook too quickly, while larger ones can become watery.
Let the roasted zucchini slices cool completely before storing them in an airtight container in the refrigerator for up to three days. Avoid stacking them too tightly so they keep their texture.
When ready to reheat, warm the slices in a hot skillet or air fryer for a few minutes to bring back their crisp edges, or place them in a 425°F oven for about five minutes.
I don’t recommend freezing them, as they tend to become watery once thawed. You can, however, slice and season the zucchini a few hours ahead of time and roast just before serving for the best flavor and texture.
Nutrition
Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 391mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
