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Chili Roasted Zucchini (Paleo, Vegan & Whole30)

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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!) 

A white bowl of chili roasted zucchini from One Lovely Life

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 When I originally made these, I cut them into wedges (easier for babies and toddlers to hold), threw a few in the spice mix and left a few plain (other than olive oil).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!

Chili Roasted Zucchini on a White Baking Sheet from One Lovely Life


  • 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)
Chili Roasted Zucchini topped with cilantro from One Lovely Life


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.)

Chili Roasted Zucchini from One Lovely Life


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Chili Roasted Zucchini from One Lovely Life

Chili-Roasted Zucchini

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5 from 4 reviews

  • Author: One Lovely Life
  • Total Time: 28 minutes
  • Yield: About 4 as a side 1x


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!)


  • 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.


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Place all sliced zucchini in a medium bowl. Sprinkle with chili powder, garlic powder, salt, and pepper.
  4. Drizzle with olive oil and stir with a spatula to coat.
  5. 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

Originally posted Sept. 2013. Completely updated July 2019. 

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  1. 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!

  2. 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!

  3. This was delicious ! I’ll certainly make it again. Thanks so much – now looking at your other vegan recipes 🙂

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