Dairy Free/ Gluten-Free/ Low Carb & Keto/ Vegetables/ Vegetarian & Vegan

Roasted White Zucchini Recipe

Simply seasoned, this roasted white zucchini is a delicious and easy summer squash side dish. Quick to prep, low carb and so tasty!
Roasted white zucchini spears on a serving plate.

Last Updated on April 25, 2022 by Betty Davies

Welcome in the warmer weather with this delicious roasted white zucchini recipe. Simply seasoned, the zucchini spears are super quick and easy to prep and the cooking time is totally hands off. This is the perfect vegetable side to enjoy with all of your favorite meals.

Overhead shot of roasted white zucchini on a serving plate with two forks.

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I spotted some white zucchini in the store and couldn’t resist grabbing some! Zucchini is one of my favorite veggies during the warmer months, and these smaller white zucchini are super cute!

Whilst I do love veggie side dishes that are packed with bold flavors, this recipe is perfect in it’s simplicity. The natural flavors and textures of the white zucchini are the star of the show here, it’s enhanced rather than totally disguised!

This is perfect to serve with all of your favorite meals, it’s especially great with fish and seafood dishes due to it’s delicate flavor.

Be sure to try my Sautéed Zucchini and Onions and Cheesy Zucchini Fritters too!

Why you will love this recipe!

  • Quick and easy to prep: When it comes to getting some veggies on your plate, I’m a big believer that it shouldn’t take hours! You can prep these in a few minutes before they get roasted in the oven.
  • Simple ingredients: You just need some oil and seasonings, and of course the zucchini. This is a super easy recipe that you can whip up without too much notice.
  • Dietary info: This roasted white zucchini recipe is vegan, gluten-free, dairy-free and low carb. Zucchini is rich in vitamins A and C, as well as lots of other nutrients and is low in fat and calories.
White zucchini spears served on a plate with two forks.

Ingredients

  • White Zucchini: This is a smaller variety of zucchini, but the taste is very similar to regular zucchini. The color of the skin varies from very very pale green to a darker green like the ones I used.
  • Oil: A little oil is needed to help the zucchini to cook evenly. Any high heat neutral oil like vegetable, canola or avocado will work well.
  • Seasonings: Salt, pepper and onion powder.

How to make this white zucchini recipe

Be sure to scroll down for the full recipe!

  • Cut the zucchini into spears and toss with the oil and seasonings (photo 1).
  • Spread evenly on a lined baking sheet (photo 2).
  • Roast til tender and the edges are starting to brown (photo 3).
Three step by step photos to show how to make the recipe.

Recipe Variations

This roasted white zucchini recipe is super simple and delicious, but you can easily adapt it to suit your tastes. Different seasonings like garlic powder, paprika or chili flakes can be used in place of the onion powder. If you prefer a cheesy side dish, sprinkle over some grated parmesan halfway through roasting, or toss it in some lemon juice for a fresh and zingy flavor.

You can also make this recipe with regular green zucchini if you can’t find white. Rather than cutting the zucchini in spears, you can cut them into rounds, if you do this, they will require less cooking time.

Frequently Asked Questions

What’s the difference between white zucchini and green zucchini?

White zucchini tends to be smaller than green zucchini and it’s skin is paler and more mottled. The skin is much more tender and thinner, which makes them a little easier to eat and they are delicious when eaten raw in a salad.

What does white zucchini taste like?

It has a very mild flavor similar to green zucchini, but it has a little more of a nuttier taste. It will take on the flavor of the seasonings you use during cooking.

When is zucchini in season?

Zucchini is a summer squash and it’s peak season is from May through til August, though it can be found all year round in stores.

Are courgettes and zucchini the same thing?

Yes! Courgette is the French name for zucchini, and that is the name commonly used in France and the UK. American English countries use the name zucchini.

Roasted zucchini spears piled on to a serving plate.

Serving Suggestions

This roasted white zucchini recipe is perfect to serve alongside all of your favorite meals. Because of it’s mild flavor, I love to serve it with fish and seafood dishes. Try it with some of these favorites:

It also makes for a great vegetable side dish for your summer cookouts!

Make Ahead, Storage and Reheating

This roasted veggie dish is best served as soon as it’s ready, as the zucchini can start to get a little soggy if it sits. If you do have leftovers, they can be reheated in the oven at 380F for 5 minutes to warm them through.

Recipe Notes and Tips

  • There’s no need to peel the zucchini. Just give them a quick wash before cutting them.
  • Cut the zucchini as evenly as you can. Cut the zucchini through the middle to make spears.
  • For best results, the oven should be preheated before roasting.
  • Rather than oven roast, you can air fry the zucchini spears at 375F for 10 minutes.
Roasted zucchini spears served on a plate.

This simple white zucchini recipe is a great go to vegetable side dish. Fresh and delicious, it’s a tasty way to get some healthy veggies on your plate.

More Vegetable Side Dishes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

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Roasted white zucchini spears on a serving plate.

Roasted White Zucchini Recipe

Simply seasoned, this roasted white zucchini is a delicious and easy summer squash side dish. Quick to prep, low carb and so tasty!
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 83kcal
Author: Betty Davies

Ingredients

Instructions

  • Preheat the oven to 400F / 200c.
  • Trim the ends off of the white zucchini. Cut them into spears by cutting each zucchini in half lengthways and then in half lengthways again.
  • Place in a bowl with the oil and seasonings and toss together.
  • Spread the zucchini spears on a prachment line baking sheet in an even layer.
  • Roast for 20 to 25 minutes til tender and the edges are starting to brown.

Notes

  • There’s no need to peel the zucchini. Just give them a quick wash before cutting them.
  • Cut the zucchini as evenly as you can. Cut the zucchini through the middle to make spears.
  • For best results, the oven should be preheated before roasting.
  • Rather than oven roast, you can air fry the zucchini spears at 375F for 10 minutes.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 103mg | Potassium: 901mg | Fiber: 2g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 67mg | Calcium: 42mg | Iron: 2mg

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