Roasted Zucchini with Garlic and Italian Herbs: The Easiest Dinner Side

Roasted zucchini pairs perfectly with grilled meats, pasta, or as part of a vegetable medley.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven for the best texture.

Variations:

For a cheesy twist, sprinkle grated Parmesan or mozzarella on top of the zucchini before roasting.

Add a squeeze of lemon juice after roasting for a fresh, zesty finish.

FAQ:

Can I use different herbs?
Absolutely! You can swap the Italian herbs for other herbs like basil, oregano, or thyme depending on your preference.

Can I make this with other vegetables?
Yes! This recipe works well with other vegetables like bell peppers, eggplant, or even sweet potatoes. Just adjust the roasting time based on the vegetable.