Smoky Paprika Roasted Zucchini (Printable Version)
Golden roasted zucchini with smoky paprika and herbs—a simple, healthy Mediterranean side.
# Ingredient List:
→ Vegetables
01 - 4 medium zucchini, sliced into 1/2-inch rounds
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon ground black pepper
08 - 3/4 teaspoon sea salt
→ Optional Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and sea salt. Mix well to create a uniform seasoning blend.
03 - Add zucchini slices to the bowl and toss until evenly coated with the seasoning mixture.
04 - Spread the zucchini in a single layer on the prepared baking sheet, ensuring pieces do not overlap for even cooking.
05 - Roast for 20-25 minutes, turning once halfway through, until zucchini is golden brown and tender with slightly crisp edges.
06 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- It transforms humble zucchini into something craveable with just a few pantry spices
- The smoky paprika creates this incredible depth that makes people think you spent way more time than you actually did
02 -
- Do not skip the parchment paper unless you enjoy scrubbing baked on spices off your baking sheet for twenty minutes
- The high oven temperature is non-negotiable—lower heat just gives you sad, steamed zucchini
03 -
- Broil for the last 2 minutes if you want restaurant style char and extra crunch
- Buy the good smoked paprika—Spanish Pimentón de la Vera is worth every penny