Italian-Style Roasted Zucchini
Zucchini has a reputation for going limp and watery, which is exactly what roasting fixes. Cut into ¼-inch rounds, tossed with olive oil and Italiano Pronto, and blasted at 400°F, the edges caramelize and crisp while the centers stay tender. The fresh mint is the unexpected move here — it brightens the whole plate and keeps the oregano from tasting one-note.
This is peak summer-garden cooking: when the zucchini is coming in faster than you can use it, this is the side that actually makes you want to eat it. It's vegan, gluten-free, and dairy-free, and it's endlessly useful — hot off the pan as a side, or cooled and folded into sandwiches, salads, and antipasto boards all week.
Ingredients
- ¼ tsp Italiano Pronto
- 3 zucchini, cut in ¼" rounds
- 2 tsp fresh mint, chopped
- 1½ Tbsp oregano, chopped
- 8 Tbsp olive oil
Ingredient notes & swaps
- **Zucchini:** Medium zucchini are ideal — big ones get seedy and watery. Slice them evenly at ¼ inch so they crisp at the same rate instead of some burning while others steam.
- **Italiano Pronto:** The Italian herb backbone of the dish. Italiano Pronto does the seasoning in one shake, so you're not reaching for separate jars of basil, oregano, and garlic.
- **Fresh mint:** Don't skip it — the mint is what makes this taste bright rather than just herby. Stir it in near the end so it doesn't scorch in the oven.
- **Olive oil:** A generous amount helps the edges crisp and browns them evenly. If eight tablespoons feels like a lot, you can toss with less and add a drizzle after roasting.
- **Dietary:** Vegan, gluten-free, and dairy-free as written. Our blends are all-natural and gluten-free, so the seasoning keeps it that way.
Directions
- Preheat oven to 400 degrees.
- Slice zucchini into ¼" rounds. Chop mint and oregano.
- Combine zucchini, herbs, olive oil, and Italiano Pronto in a bowl. Toss until well coated.
- Spread on a baking sheet and roast about 20 minutes until tops are browned and edges are crispy.
Why this works
The difference between soggy zucchini and crisp zucchini is heat and space. A hot 400°F oven drives off the vegetable's high water content fast, so the rounds brown instead of steaming in their own moisture. That's why the ¼-inch thickness matters — thin enough to crisp at the edges, thick enough not to disappear. Cutting rounds uniformly means they all finish together, and giving them room on the sheet keeps steam from pooling. The oil carries the fat-soluble flavor from the blend and helps conduct heat to every surface for even browning.
What to serve it with
Serve it warm as a side to almost anything Italian — pasta, grilled chicken, or a piece of fish. The tips lay out its second life: pile it on sandwiches, fold it into a grain salad, add it to a charcuterie board, or spoon it onto toasted bread as a bruschetta topping. Cooled zucchini keeps well, so make extra and stash it in the fridge to build lunches around all week. A squeeze of lemon or a few shavings of parmesan (skip for vegan) dress it up further.
Tips
- Serve on sandwiches, in salads, with charcuterie, or as a bruschetta topping.
- Spread the rounds in a single layer with a little space between them — crowd the pan and they steam instead of browning.
- For extra-crisp edges, flip the rounds halfway through or finish under the broiler for the last 1-2 minutes.
- Line the sheet with parchment for easy cleanup and to keep the browned bits from sticking.
FAQ
How do I keep roasted zucchini from getting soggy?
Use a hot oven (400°F), slice the rounds evenly, and don't crowd the pan. Zucchini is mostly water, so it needs room and high heat to brown instead of steam. Patting the slices dry before tossing with oil helps too, and a single layer is non-negotiable.
Can I use dried oregano instead of fresh?
Yes. Use about a third of the amount — roughly ½ tablespoon of dried oregano for the 1½ tablespoons of fresh — since dried herbs are more concentrated. Add it with the oil so it can rehydrate and bloom in the heat. Keep the mint fresh if you can, though; dried mint isn't the same.
What can I serve this roasted zucchini with?
It's a natural Italian side for pasta, grilled meats, or fish. Beyond dinner, it's great cold — layered on sandwiches, tossed into a quinoa or pasta salad, added to an antipasto board, or spooned onto crostini as a bruschetta topping.
Can I make it ahead?
Yes. Roast it, cool it, and keep it in the fridge for up to 4 days. It's excellent at room temperature, so it's a great make-ahead component. Re-crisp leftovers in a hot oven for a few minutes if you want the edges back.
Nutrition
Estimated per serving · values are approximate.