“Crispy on the edges, tender in the center—these herb-roasted zucchini wedges are packed with garlicky goodness and fresh Mediterranean flavor.”
When Zucchini Becomes Irresistible…
There’s something magical about transforming humble zucchini into crispy, golden wedges bursting with flavor. These Savory Herb-Roasted Zucchini Wedges are the kind of side dish that disappears the second they hit the table. They’re herby, garlicky, and lightly crisped—so simple, yet surprisingly addictive.
I started making these during peak summer when our garden zucchini seemed endless. One evening, with little more than olive oil, garlic, and a sprinkle of dried herbs, I roasted up a batch and was stunned by how delicious they were. That night, they were devoured faster than the main course. Since then, they’ve become a staple—whether as a light side or a healthy snack with dipping sauce on the side.
Key Ingredients (and Why They Work)
Zucchini
This mild, versatile veggie becomes beautifully tender when roasted, with crisp golden edges. Slicing them into wedges helps them keep their shape and texture.
Olive Oil
A drizzle of quality olive oil helps the zucchini brown in the oven and brings richness to the dish. It also helps the herbs cling to every surface.
Garlic Powder
Provides that bold, savory depth without the risk of burning fresh garlic in a hot oven.
Italian Seasoning
A blend of oregano, basil, rosemary, and thyme—this herb mix infuses the wedges with Mediterranean flair.
Parmesan Cheese (Optional)
Adds a salty, nutty layer of flavor and crisps up for a delicate crust. It’s optional, but highly recommended for extra indulgence.
Salt & Black Pepper
Simple but essential for bringing all the flavors together and enhancing the natural sweetness of roasted zucchini.
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup and better crisping. - Prep the Zucchini
Cut each zucchini in half lengthwise, then slice each half into 3–4 thick wedges (depending on size). Pat dry with a paper towel to remove excess moisture. - Season the Wedges
Place zucchini wedges in a large bowl. Drizzle with olive oil, sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly. - Arrange & Roast
Spread the wedges on the prepared baking sheet in a single layer, cut-side down. Avoid overcrowding to help them crisp. Sprinkle with grated Parmesan if using. - Roast to Perfection
Bake for 20–25 minutes, flipping halfway through, until golden brown and tender. For extra crisp edges, broil for the last 1–2 minutes. - Serve Hot
Let cool slightly, then transfer to a serving platter. Garnish with chopped parsley, fresh lemon zest, or more Parmesan.
Serving Suggestions
Serve these roasted zucchini wedges warm with a sprinkle of sea salt and fresh herbs.
Pairings to try:
- A bowl of marinara or creamy garlic dip for dunking
- Grilled chicken, salmon, or veggie burgers
- A chilled glass of white wine, iced tea, or sparkling lemon water
- As part of a summer grazing board or appetizer platter
Want to turn them into a meal? Top with mozzarella and bake for 5 more minutes for “zucchini parm” vibes!
Storage & Reheating Tips
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven or air fryer for 5–7 minutes to revive crispiness.
Freezing
- Not ideal for freezing, as zucchini becomes watery when thawed.
- If you must freeze, roast fully, cool, and freeze in a single layer. Reheat in the oven for best texture.
Final Thoughts
These Savory Herb-Roasted Zucchini Wedges are proof that simple ingredients can create something spectacular. Whether you’re looking to use up extra summer squash or need a quick, healthy side, this recipe delivers every time. Crispy, flavorful, and endlessly versatile—they’ll have even the zucchini skeptics coming back for more.
Try them your way, and feel free to share your twists or dips in the comments below!
Print
Savory Herb-Roasted Zucchini Wedges
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A healthy, crispy, flavor-packed side dish that comes together in just 30 minutes.
Ingredients
2 medium zucchini, cut into thick wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp grated Parmesan cheese (optional)
Fresh parsley or lemon zest, for garnish (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare zucchini by slicing into wedges and patting dry to remove moisture.
In a large bowl, toss zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Arrange on baking sheet in a single layer. Sprinkle with Parmesan if using.
Roast for 20–25 minutes, flipping halfway through, until golden and tender. Broil for 1–2 minutes for crispier edges.
Serve warm, garnished with parsley or lemon zest if desired.
Notes
For a vegan or dairy-free version, skip the Parmesan cheese. You can also add crushed red pepper flakes for a kick or toss with lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 120
- Sodium: 180mg
FAQ: Herb-Roasted Zucchini Wedges
Can I use yellow squash instead?
Absolutely! Yellow squash roasts beautifully and works just like zucchini.
How do I keep zucchini from getting soggy?
Patting the wedges dry before roasting helps. Also, make sure they’re not overcrowded on the pan.
Can I add breadcrumbs?
Yes! Toss wedges in a little panko after the oil and seasoning for added crunch.
Can I make this in the air fryer?
Definitely. Cook at 400°F for 10–12 minutes, shaking halfway through, until crispy and golden.
What’s a good dairy-free version?
Just skip the Parmesan or use a vegan cheese alternative. The herbs and garlic still shine on their own!