Oven-Baked Oil-Free Zucchini and Squash
This oven-baked zucchini and squash recipe is so good because it perfectly roasts the vegetables to a tender, flavorful perfection without any added oil, bringing out their natural sweetness and providing a healthy, delicious side dish. It’s an easy, guilt-free way to enjoy nutritious vegetables with minimal effort.
We love this crispy, oil-free zucchini, especially during the summer months when gardens are overflowing with fresh veggies. If you love zucchini like we do, be sure to try my dairy-free chocolate zucchini muffins, this oil-free zucchini and corn rice salad, and our moist vegan zucchini bread.
Reasons you will love this recipe
- Light and Healthy: This recipe offers a low-calorie, oil-free way to enjoy zucchini and squash, making it a perfect option for those seeking a nutritious and guilt-free side dish.
- Simple and Flavorful: With just a few ingredients, this oven-baked recipe brings out the natural sweetness and tenderness of zucchini and squash, creating a delicious, flavorful dish without the need for added oils.
- Easy to Prepare: This zucchini and squash recipe is incredibly easy to prepare, requiring minimal prep time and simple seasoning, making it a convenient choice for busy weeknights.
- Versatile and Satisfying: Whether served as a side dish, a topping for salads, or added to grain bowls, this oven-baked zucchini and squash recipe is versatile and satisfying, offering a healthy addition to any meal.
Ingredients you will need
- Zucchini & squash- Oven-baking zucchini and squash enhances the natural flavors and creates a tender, slightly caramelized texture without the need for added oils or fats.
- Breading- Use cornmeal and whole grain flour to get the crispy seasoned texture for this recipe.
- Seasonings- Garlic powder, onion powder, smoked paprika, parsley, salt, and pepper are perfect spices to season this delicious zucchini recipe.
How to make crispy oven-baked zucchini and squash
STEP #1: Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Cut tops off and thinly slice zucchini and squash longways, leaving peelings on, or partially peeled.
Sometimes I leave the peel on the zucchini and squash, and other times I peel or partially peel mine. It depends on where they came from. If they are organic or from a local garden, I like to leave the skins on or at least partially on.
STEP #2: Pour cornmeal and flour into a gallon-size storage bag. Then, toss in the squash and zucchini. Close the top of the bag and toss around until veggies are coated well with the dry mixture.
STEP #3: Next, take each piece out of the bag and place it on the baking sheet lined with parchment paper or a silicone baking mat. This enables baking without any oil at all, which makes these completely heart-healthy.
Mist lightly with water to make seasonings stick well. Sprinkle with garlic powder, onion powder, sea salt, pepper, parsley flakes, and smoked paprika.
STEP #4: Place the pan in the oven on the bottom rack and bake at 425 degrees for approximately 20 minutes. Near the end of the baking cycle, watch them closely. The goal is for them to be golden brown and crunchy. If left unattended, they can quickly become charred.
Frequently Asked Questions
Finely ground breadcrumbs would be a good replacement the cornmeal. You need something with a little crunch.
Since the slices are thin, seasoning on one side works just fine. Hope you enjoy them!
Yes, you can leave the whole skin on if you like. Peelings can contain residue from pesticides if they aren’t organic, so have to take that into consideration. I try to buy organic when I can, but that’s not always possible.
Store leftovers in an airtight container in the refrigerator. To get them crispy again, place them on a baking sheet and heat for about 5 minutes, or place them in your air fryer.
More Healthy Zucchini Recipes
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Easy Zucchini and Squash Recipe
Ingredients
- 4 whole zucchini & Squash (2 of each) washed and sliced thinly
- 1 cup cornmeal
- 1 cup whole grain flour (spelt, whole wheat, etc)
- garlic powder (I like Lawry’s)
- onion powder
- sea salt
- pepper
- smoked paprika (optional)
- parsley flakes
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Cut tops off and thinly slice zucchini and squash longways, leaving peelings on, or partially peeled.
- Pour cornmeal and flour into a gallon-size storage bag. Then, toss in the squash and zucchini. Close the top of the bag and toss around until veggies are coated well with the dry mixture. This will only be a light coating.
- Next, take each piece out of the bag and place it on the baking sheet lined with parchment paper or a silicone baking mat. This enables baking without any oil at all, which makes these completely heart-healthy.
- Lightly mist the breaded veggies with water in a spray bottle. Then sprinkle with garlic powder, onion powder, sea salt, pepper, parsley flakes, and smoked paprika.
- Place in oven on the bottom rack and bake at 425 degrees for approximately 20 minutes.
- When lightly browned, move the pan to top rack and bake another 10 minutes, until brown and crispy. Must watch closely to keep from burning.
- Serve immediately.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Could I substitute flaxseed meal for the cornmeal? If not what can I substitute?
I think I would try maybe very finely ground breadcrumbs to replace the cornmeal.
Thanks for the recipe. Looks yummy. Just wanted to let you know that you said if not watched closely, they can become “chard”. Chard is a plant. What you meant to say was “charred”, which means scorched. 😉
Ha! Thanks for bringing the typo to my attention. Fixing it now. 🙂
Hi again, Terri,
Do you put those seasonings on both sides or just the top?
Mine are in the oven, seasoned on one side
Connie, because the slices are thin, just seasoning on on side works just fine. Hope you enjoy them!
I have a gas oven. By “top burner,” do you mean that they are broiled for the final step?
Thanks!!
Connie, yes, you are right! Move to the top rack in the oven for a short broil for the final minutes. Enjoy!
I recognize the zucchini squash but what kind of squash is the other one?
Hi Pam, the other one is a yellow squash.
Why Partial peel? can you leave the entire skin on?
Yes, you can definitely leave the whole skin on if you like. Peelings can contain residue from pesticides if they aren’t organic, so have to take that into consideration. I try to buy organic when I can, but that’s not always possible. Hope you enjoy!
will this work if the top burner in your oven isn’t working?
Christina, I’m not really sure. Maybe if you cooked it longer? The top burner is pretty important for getting crispy.
I will try this next!
♥ carmen