Roasted Zucchini and Squash is not only easy to prepare but also packed with nutrition. It’s a great way to use up garden vegetables and is naturally gluten-free, low-carb, and vegan-friendly. The roasting process enhances the veggies’ flavor while giving them a slightly crispy edge that makes them irresistible. It’s a versatile, go-to side for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini
Yellow squash
Olive oil
Garlic powder
Onion powder
Dried oregano or Italian seasoning
Salt
Black pepper
Fresh parsley or grated Parmesan (optional for garnish)
Directions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash and trim the ends of the zucchini and yellow squash. Slice into ¼-inch thick rounds or half-moons, depending on preference.
In a large bowl, toss the zucchini and squash with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast rather than steam.
Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the edges are golden and the centers are tender.
Remove from the oven and sprinkle with fresh parsley or grated Parmesan before serving, if desired.
Servings and timing
This Roasted Zucchini and Squash recipe serves 4 people as a side dish. Prep time is about 10 minutes, and roasting time is 20–25 minutes, making it a quick 30–35 minute dish from start to finish.
Variations
Cheesy Roast: Add shredded mozzarella or Parmesan in the last 5 minutes of roasting for a cheesy topping.
Spicy Version: Sprinkle with red pepper flakes or a pinch of cayenne for some heat.
Lemon Herb: Squeeze fresh lemon juice over the roasted vegetables and toss with chopped basil or thyme before serving.
Balsamic Glaze: Drizzle with a balsamic reduction for a sweet and tangy finish.
Mixed Veggies: Add cherry tomatoes, red onions, or bell peppers for more color and variety.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven at 375°F (190°C) until heated through. Avoid microwaving too long to prevent sogginess. Roasted veggies are also great cold in salads or wraps.
FAQs
Can I use only zucchini or only squash?
Yes, you can use all zucchini or all yellow squash if that’s what you have. The flavor and cooking time remain the same.
How do I prevent soggy roasted vegetables?
Spread them in a single layer without overlapping and roast at a high temperature (425°F). This helps achieve caramelization and avoid steaming.
Should I peel the zucchini or squash?
No peeling is necessary. The skin is tender, edible, and adds color and nutrients to the dish.
Can I use fresh herbs instead of dried?
Absolutely. Use chopped fresh herbs like thyme, rosemary, or oregano after roasting for a fresher taste.
Can I make this in an air fryer?
Yes, roast at 400°F in an air fryer for about 10–12 minutes, shaking the basket halfway through.
Can I freeze roasted zucchini and squash?
It’s not recommended, as they tend to become mushy when thawed. They’re best enjoyed fresh or refrigerated for a few days.
What main dishes go well with this?
Roasted zucchini and squash pair well with grilled chicken, steak, salmon, pasta, or grain bowls.
Can I make this ahead of time?
Yes, you can slice and season the vegetables ahead of time and store them in the fridge. Roast just before serving for the best texture.
What’s the best oil for roasting?
Olive oil is ideal for flavor and health benefits, but avocado oil or grapeseed oil can also be used.
Is this recipe vegan?
Yes, it’s naturally vegan as long as you don’t use cheese for garnish.
Conclusion
Roasted Zucchini and Squash is an easy and healthy side dish that’s full of flavor and incredibly versatile. Whether you’re serving it at a summer cookout or as part of a weeknight dinner, this recipe makes the most of fresh vegetables with minimal effort. With endless variations and a quick prep time, it’s a staple you’ll come back to again and again.
Roasted Zucchini and Squash is a quick, healthy side dish made with fresh summer vegetables, simple seasonings, and a high-heat roast that brings out their natural sweetness and tender texture. Perfect for weeknights or summer gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Side Dish
Method:Roasted
Cuisine:American
Diet:Vegan
Ingredients
2 medium zucchini
2 medium yellow squash
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano or Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley or grated Parmesan (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Wash and trim the ends of the zucchini and squash. Slice into 1/4-inch thick rounds or half-moons.
In a large bowl, toss the zucchini and squash with olive oil, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
Roast for 20–25 minutes, flipping halfway through, until edges are golden and centers are tender.
Remove from oven and garnish with fresh parsley or Parmesan, if desired. Serve warm.
Notes
For extra crispiness, don’t overcrowd the baking sheet.Use fresh herbs like basil or thyme after roasting for added flavor.Roasted veggies can be served cold in salads or wraps.To make it spicy, add red pepper flakes before roasting.Best enjoyed fresh—avoid freezing for texture quality.
