Chili Roasted Zucchini – This easy zucchini recipe is one of our favorites. Simple spices make this the perfect easy side dish! (Paleo, Vegan, and Whole30 approved!)
Summer is the BEST time of year for produce! There, I said it. It feels like EVERYTHING is in season in the summer–watermelon, berries, tomatoes, cherries, corn, peaches, and zucchini.
So much zucchini.
Like, ALL the zucchini. I love zucchini all the time, but when it’s EVERYWHERE, sometimes you just need a few new ways to enjoy it.
Enter: Chili Roasted Zucchini! Chili Roasted Zucchini has been a favorite at our house for the last six years. We first ate it when Milo was about 6 months old, and he LOVED them. When I originally made these, I cut them into wedges (easier for babies and toddlers to hold), threw a few in the spice mix and left a few plain (other than olive oil). He *tasted* the plain ones, but he devoured the spiced ones.
We’ve never looked back. It’s SO GOOD.
WHY THIS CHILI ROASTED ZUCCHINI IS AMAZING
IT’S A SIMPLE, EASY SIDE DISH. No fuss, no muss. Just a few pantry staples and some roasting, and you’re done. It’ll leave you plenty of time to finish up your main dish, make a salad, or cut up some fruit to go with dinner. Easy-peasy.
YOU CAN EAT IT ANY TIME OF DAY. I often make a batch to reheat for myself for breakfasts and lunches throughout the week. Pair it with a soft-cooked egg, some chicken sausage, or leftovers from the night before for an easy meal. Or, serve it up at dinner next to your favorite main dish!
THE SEASONING IS JUST RIGHT. It’s a simple combination of chili powder, garlic powder, salt, pepper, and olive oil. Then, I add a bit of fresh cilantro for some brightness. It maybe sounds too simple to be awesome, but you try it and tell me if I’m wrong!
YOU CAN ADJUST THE FLAVOR BY SWAPPING OLIVE OILS. I’m a huge fan of Queen Creek Olive Mill (their mill is a fairly short drive from my house, but they ship nationwide!). Their Balanced Olive Oil is my go-to for day-to-day cooking, but I love their flavored oils when I want to experiment with different flavors. Their Mexican Lime Olive Oil is dynamite here if you’re looking to change things up! (PS – Get 10% off your first order with code ONELOVELYLIFE)
FAQ + TIPS FOR THE BEST CHILI ROASTED ZUCCHINI:
IS THIS SPICY? Nope! Milo LOVED this recipe as a toddler, and he has ZERO spice tolerance. Chili roasted zucchini uses a moderate amount of chili powder, so it’s generally very mild (unless you’re using a spicy homemade blend).
HOW TO MAKE THIS SPICIER. If you *like* some kick, I recommend adding a pinch of chipotle chili powder along with the regular chili powder for a yummy, smoky kick. (1/8-1/4 tsp is plenty)
CAN I MAKE THIS WITH SUMMER SQUASH? This mixture works well on summer squash (yellow zucchini-type squash), too. Just follow the same directions!
SWITCH IT UP AND TRY THIS! You can dice or slice the zucchini any way you like. I sometimes like to do wedges for a change of pace. Slice them lengthwise, then lengthwise again, then just halve them across the middle to make wedges.
A FUN FINISH. I like to finish this with a sprinkle of coarse sea salt flakes. They’re pretty, but also taste amazing.
ONE LAST FRIENDLY REMINDER. If it’s been a while since you’ve replaced your chili powder, you may want to to pick up a new container. If you’re chili powder is 3 years old, it’ll taste like it! (We like this one and this one.)
MORE YUMMY WAYS TO ENJOY ZUCCHINI:
- Chicken Zucchini Poppers (one of my most popular recipes EVER!)
- Simply Roasted Zucchini & Tomatoes (A totally different flavor and so good!)
- Healthy Cashew Chicken (quick and easy for a weeknight!)
- Sausage and Vegetable Soup (One of my favorites in colder months!)
Chili-Roasted Zucchini
- Total Time: 28 minutes
- Yield: About 4 as a side 1x
Description
Chili Roasted Zucchini – This easy zucchini recipe is one of our favorites. Simple spices make this the perfect easy side dish! (Paleo, Vegan, and Whole30 approved!)
Ingredients
- 4 medium zucchini (about 1.5 lbs.), quartered lengthwise and sliced
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- a pinch of pepper (about 1/8 tsp, or to taste)
- 1 1/2 Tbsp. olive oil
- Optional: 2-4 Tbsp. fresh cilantro, minced.
Instructions
- Preheat oven to 400 degrees F.
- If you haven’t already, slice your zucchini. Use a knife to cut off the top and bottom ends and discard. Next, slice lengthwise (the long way) down the zucchini to halve it. Halve lengthwise again (so you have 4 long strips). Then, slice horizontally.
- Place all sliced zucchini in a medium bowl. Sprinkle with chili powder, garlic powder, salt, and pepper.
- Drizzle with olive oil and stir with a spatula to coat.
- Spread out on a baking sheet and roast at 400 degrees for about 20 minutes, stirring halfway through, if you like.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: side dish, vegetables
- Method: Roasting, oven
- Cuisine: American, Tex-Mex
Keywords: zucchini recipes, zucchini, roasted zucchini, zucchini wedges
Originally posted Sept. 2013. Completely updated July 2019.
I was JUST trying to think of a way to use our zucchini, this is perfect!
I love squash in all it’s varieties…my husband not quite as much. I’m thinking these will light up his (and my) eyes tonight!
Yum! I think we’ll be getting a few more zucchini from our garden in the next few weeks and I can’t wait to try this!
We had these as a side dish with our dinner tonight. Very good! And so easy. Thanks!
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Came across your blog on pinterest. I made these last night with meatloaf and mashed potatoes. They were so delicious! I will definitely be making this often! Thank you!
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As others have said, this is easy and yummy! Whole family enjoyed it from Grandpa to the three-year-old. Thanks!
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YES! I love hearing that–it’s always a huge win!
This was delicious ! I’ll certainly make it again. Thanks so much – now looking at your other vegan recipes 🙂
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Yay! Hope you find something you love 🙂