Grab your zucchini and fresh summer squash and make this oven roasted zucchini and squash. Olive oil, garlic powder, salt and pepper and parsley for garnish. A simple but delicious side dish!
This Oven Roasted Zucchini and Squash Recipe Is...
- Gluten Free
- 20 Minute Side Dish
- Quick and Easy Prep
- Oven Baked Vegetables
- Dairy Free
- Vegetarian
- Vegan
The beauty of this recipe is that it's such an easy and quick side dish. Or you can serve it as a main dish with some couscous or rice.
And if you love roasted veggies, be sure to try out this roasted cauliflower, these balsamic brussels sprouts, or even these crispy potatoes too.
How to Make Roasted Zucchini and Squash
Full steps on how to make roasted zucchini and squash is in the printable recipe card below. This is a quick walk through.
- Preheat the oven and prep your baking sheet.
- Slice up your zucchini and squash and toss in a bowl.
- Add the rest of the ingredients, tossing to coat evenly.
- Spread out on the baking sheet and bake as directed.
- Once crispy and tender, sprinkle with parsley and serve.
Tips for Making Roasted Zucchini And Squash
Use a Rimmed Baking Sheet
So I prefer to use a rimmed baking sheet when I roast vegetables. I find that it is gives me plenty of room to spread the vegetables out in an even layer. Otherwise, if you have your veggies stacked it will create an uneven cook. Plus, the rim catches any juices so my oven stays clean.
Spread Veggies in a Single Layer
Make sure you spread your vegetables in an even layer on the pan. That way the vegetables roast evenly. If they are too close together, they will steam instead of roast.
Use Parchment Paper for Easier Clean Up
I like to line my baking sheet with a piece of parchment paper. I've found that the veggies still crisp up very nicely, and it makes clean up a breeze!
Mix up the Veggies!
Zucchini and squash are just the beginning - feel free to toss in sliced bell peppers, red onion, mushrooms, or even cherry tomatoes. Just aim for similar-sized pieces so everything roasts evenly. It's an easy way to turn this simple side into a colorful, clean-out-the-fridge veggie medley.
Easy Variations
Mediterranean Flavors: Toss the squash with olive oil, oregano, thyme, and a pinch of smoked paprika. After roasting, top with crumbled feta, kalamata olives, and a drizzle of lemon juice.
Tex-Mex Twist: Season with cumin, chili powder, garlic powder, and a touch of lime zest. Top with Cotija cheese and chopped cilantro after roasting. Great in tacos or burrito bowls!
Garlic-Butter Upgrade: Melt butter with minced garlic and drizzle it over the squash before roasting (or halfway through so the garlic doesn't burn). Finish with a little chopped parsley.
Finish with Balsamic Glaze: Roast as usual, then drizzle with a thick balsamic reduction or glaze. Adds sweetness and tang that pairs well with grilled meats or pasta dishes.
Add a Breadcrumb Topping: Combine panko, olive oil, chopped fresh herbs, and lemon zest. Sprinkle on top for the last 5 minutes of roasting for a crispy, flavorful crunch.
Air Fry It! Not in the mood to turn on the oven? The air fryer's got you covered. Just toss the veggies as usual, then cook at 400°F for about 5 minutes. Shake or flip them, then cook for another 3-5 minutes until they're roasted to your liking.
Roasted Zucchini and Squash FAQs
Do you peel the zucchini and squash before cooking?
The nice thing about zucchini and squash is it has a very thin skin. So you will not need to peel the skin before cooking. Easy peasy.
How can I store the leftover vegetables?
Store your roasted veggies in an airtight container in the fridge. The squash lasts for 2-4 days. You will find that the squash will soften up a good amount once it cools down, so I recommend crisping it back up in the oven before serving it again.
More Tasty Ideas
If you love these roasted veggies, be sure to check out these other delicious recipes:
- Homemade Oven Roasted Peppers
- Roasted Cauliflower with Lemon and Garlic
- Easy Roasted Beets
- How to Roast a Butternut Squash
📖 Recipe
Equipment
- Parchment paper optional
Ingredients
- 2 medium zucchini, quartered lengthwise then chopped
- 2 medium yellow squash, quartered lengthwise then chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon Black Pepper
- fresh parsley, minced, optional, for garnish
Instructions
- Preheat oven to 425 F, line a baking sheet with parchment and set aside
- In a large bowl, toss together the zucchini, yellow squash, olive oil, garlic powder, salt, and pepper until zucchini and squash is uniformly coated in oil and seasonings
- Spread the zucchini out onto the parchment paper in a single layer.
- Then bake in preheated oven 15-20 minutes, or until tender and just starting to crisp on the outside
- Sprinkle with fresh parsley and serve immediately
Tammy M says
Had to cook a little longer, but my BEST attempt ever 🙂
Debbie says
Delicious! Will definitely make again.
Deb Pruchinsky says
Sounds easy and delicious. I’ve been grilling mine similar for years.
Deb says
Could this be done in an air fryer?
Nicole says
I haven't tried this recipe in the air fryer, but I would expect it to work!
Phylis says
Will try looks delicious!
PamelaDee says
I had about 8 to 10 different spices to mine and also include broccoli cauliflower and carrots. Roasted vegetables taste wonderful so whatever herbs you like throw them in.