Wash the zucchini and trim off the ends, leaving the peels on. Cut the zucchini in half, then cut them in half lengthwise, and finally them into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
Arrange the zucchini sticks on a baking tray.
In a small bowl, mix together the paprika, garlic powder, salt, and olive oil.
With a kitchen brush, brush the zucchini pieces with the spiced oil.
For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Broil for 2-3 minutes.For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
Tips for the best Oven Roasted Zucchini
Cut the zucchini uniformly. In order for the zucchini sticks to roast evenly, cut them to a uniform size. Thicker pieces will cook more slowly and thinner ones can burn, so try for about a ½ inch thick.
Pre-mix the spices. Doing this rather than sprinkling them on will give the zucchini a more even coating of each spice so you get all the flavors in each and every bite. They'll also stick better when combined with the oil.
Brush the spiced oil on. A brush works really well when applying the spiced oil. This will give each zucchini full coverage and will create less mess than spooning it on or sprinkling each ingredient over them.
Broil when oven cooking this zucchini. The broil setting will send heat down from the top of the oven, helping the zucchini to get a touch of beautiful char the end of the cooking process. Don't skip this step!
How to Store
Store any leftover Oven Roasted Zucchini in an airtight container in the fridge once they have cooled. They should be eaten within 2-3 days. You can also freeze them in a ziplock bag for up to 10 months. To reheat them, allow the zucchini to thaw and then bake them in the oven until warmed through.