Best Salt and Pepper Roasted Zucchini Recipe

I would have never thought someone would ask me for this recipe...but they did! One time I made my Salt & Pepper Roasted Zucchini, and everyone was asking my how I made them. I thought this was funny, since I figured everyone made zucchini this way. But I guess not.

Now I will go ahead and share my recipe with you...

How to Make Salt & Pepper Roasted Zucchini

This recipe's secret to success are four ingredients:

• Zucchini
• Kosher salt
• Fresh cracked black pepper
• Olive oil

Step 1 - Preheat your oven to 400˚

Step 2 - Trim off the ends of the zucchini. Then cut them in half and then quarter each half. Place on a baking sheet.

Step 3 - Drizzle olive oil over the zucchini wedges. Toss them around to fully coat with olive oil.

Step 4 - Generously sprinkle kosher salt and crack fresh pepper over the wedges. Kosher salt is the key…if you use regular salt (which I don't suggest) use a lot less. And if you don't love pepper, don't use as much as I did.

Your zucchini should look like this.

Step 5 - Turn the zucchini so that the green side is up and the inside is flat on the baking sheet. Place in the oven for 15-20 minutes.

Halfway through the cooking, tilt the wedges to their other sides (green side still up). Bake until slightly soft and edges are roasted.

Now enjoy!

I absolutely love my zucchini cooked this way...I do not like sautéed zucchini. The best part is the salt and pepper taste and the bit of crispness still left in them. I'm not a fan of mushy zucchini. My kids will even to eat these, which is a win!