This roasted zucchini recipe is a simple and flavorful weeknight side dish! It’s easy to make in 15 minutes and is perfectly seasoned with garlic and lemon.
This pumpkin stir-fry recipe is on repeat in my kitchen every summer. It’s a really easy side dish that’s ready in just 15 minutes. Zucchini is cooked on the stovetop with olive oil or butter, garlic, salt and pepper. Once tender and browned, add a squeeze of lemon for a bright flavor, then add garnishes such as red pepper flakes, parsley, and/or Parmesan cheese to add savory depth.
Of the countless zucchini recipes I’ve shared over the years, this simple roasted zucchini is the one I make most often. A hot frying pan achieves a delicious caramelization that’s super quick and delicious.
I’ve eaten half a batch straight from the pan more times than I’d like to admit (sorry!), but I also love eating it with summer pastas, egg dishes, and anything that comes off the grill. I hope this becomes one of your summer side dishes.
Roasted Pumpkin Ingredients
Here’s what you need to make this roasted pumpkin recipe:
- zucchini, of course! Small to medium-sized summer squash are best here. This is because they tend to have firmer flesh and smaller seeds than larger pumpkins. Look for something firm and smooth. Avoid wrinkled skin or tender spots.
- Olive oil or unsalted butter – It adds rich flavor and helps the pumpkin turn brown as it cooks. Choose one or the other, or a mix of the two!
- garlic – For depth of savory flavor.
- fresh lemon juice – You want it to be bright and tangy. Exact dimensions are not required here. Just cut a slice of lemon and squeeze it over the zucchini after cooking.
- chopped parsley – A refreshing contrast to the soft, browned pumpkin.
- red pepper flakes – Optional, for heat. If you are sensitive to spices, you can omit it!
- Freshly grated Parmesan cheese – Optional, but really delicious. It adds a nice, savory flavor to this simple side dish. If you’re a vegetarian, my vegan Parmesan cheese is a great non-dairy alternative.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to Roast Pumpkin
The first step in this recipe is to prepare the pumpkin. Trim off the stem and, using a sharp knife, slice the pumpkin into 1/2-inch-thick coins. If your pumpkin is large, cut the coin in half to create a half moon shape.
- tip: Do your best to cut the pieces to a consistent thickness to ensure even cooking.
Next, brown the pumpkin on the first side. Heat oil or butter in a large skillet over medium heat. Use the largest pan you have. Try to fit the pumpkin in as close to a single layer as possible. Cook, without stirring, until the pumpkin begins to brown on the bottom, 3 to 4 minutes.
- tip: Don’t add salt yet! This will draw out the moisture from the pumpkin, making it steamy and soft instead of brown.
Now add the garlic, salt and pepper and cook until the pumpkin is soft. It will take about 5 more minutes. During this time, stir occasionally to ensure opposite sides of the zucchini are touching the pan.
Lastly, season to taste! Squeeze the lemon juice and top with desired garnishes. take pleasure in!
Recipe Variations
This recipe allows for many ingredient substitutions and flavor variations! Here are some fun ways I’d like to change:
- Use a different hub or multiple herbs. Replace parsley with fresh thyme, basil, oregano, chives or mint, or use a combination of herbs!
- No fresh garlic? Instead, use 1/4 teaspoon garlic powder. If you have garlic peelings in early summer, you can finely chop them and use them instead of regular garlic.
- Try changing the cheese. Use pecorino or feta cheese instead of Parmesan cheese.
- Please brighten it up. Sprinkle lemon peel over summer squash.
- Make it sassy. Top the roasted pumpkin with plenty of pesto or romesco sauce.
Let me know what variations you try!
Storage method
Store leftover roasted pumpkin in an airtight container in the refrigerator for up to 3 days. It tastes good even when heated in the microwave, but it is also delicious when left at room temperature.
Use it as a side dish or as a filling for a simple pasta, frittata or omelet.
More Pumpkin Recipes to Try
If you love this easy roasted zucchini, try one of these zucchini recipes:
Roasted Pumpkin
serve 4
This pumpkin stir fry recipe is one of my favorite easy and healthy side dishes! Perfect for a weeknight. Ready in less than 15 minutes. Olive oil, butter, garlic, and lemon add delicious flavor.
Prevent your screen from going dark
Heat the olive oil in a large skillet over medium heat. Add the zucchini in a single layer (as much as possible) and cook, without stirring, for 3 to 4 minutes or until brown on the underside.
Add garlic, salt and a little pepper and mix. Cook, stirring occasionally, 5 to 8 minutes or until pumpkin is tender and brown in places.
Squeeze the lemon juice over the top and season with salt and pepper. Sprinkle with chili powder, if using. Garnish with parsley and serve with Parmesan cheese, if desired.
