A hot oven and simple seasonings are all you need to make perfectly roasted zucchini and squash that’s tender inside, crispy outside, and ready in 20 minutes!
This easy roasted summer squash recipe makes a great add-on to pesto pasta or a roasted veggie pizza. Or, serve it as a side with grilled meats.
This tender, golden roasted zucchini and yellow squash is an easy vegetable side dish that’s quick to make and perfect when summer squash is in season. If you ask me, roasting in the best way to bring out the sweetness of these two summer squashes so they’re crisp and caramelized. This is a simple roasted veggie recipe that you can customize in loads of ways, from the seasonings to how you serve it.
Why You Should Make Oven Roasted Zucchini and Squash (Tonight!)
- It’s ready in under 30 minutes. Roasting is quick and easy, and I share my tips for perfectly caramelized, flavorful roasted vegetables.
- Easy ingredients. All you need are a few seasonings and fresh summer squash. Even better if it’s from the garden!
- Naturally low-carb. When seasoned as written, this roasted zucchini and squash is a wonderful low-carb side dish. I love it for light summer dinners!
- Perfect for quick dinners. This roasted summer squash recipe is great for meal prep or weeknight dinners. Even leftovers taste great the next day, served cold over a Mediterranean quinoa salad.
What You’ll Need
I like to let the flavor of the roasted summer squash really shine through, so I keep the ingredients simple. Below are some quick notes. Scroll down to the recipe card for the printable list with the full amounts and recipe details.
- Yellow Squash – Yellow squash and zucchini are both summer squashes. Yellow squash is, well… bright yellow, and a bit more bulbous-looking.
- Zucchini – Zucchini is usually deep green, though you can find golden varieties. Choose ripe, firm zucchini without any bruised spots or blemishes.
- Olive Oil – Extra virgin olive oil or a similar quality cooking oil.
- Seasoning – I use homemade Italian seasoning, but you can use a store-bought herb blend. I boost the flavors with garlic powder and red pepper flakes, plus extra salt and pepper. Feel free to change up the seasoning in this summer squash recipe to anything you’d like. Cajun seasoning also adds a nice kick.
How to Roast Zucchini and Squash
When you’re ready to roast, follow these steps:
- Prep. While the oven preheats to 425ºF, wash the squash and zucchini and dry them well. Afterward, slice them into ¼-½” rounds. You could also cut the veggies into half-moons.
- Season the squash. Next, toss the squash and zucchini with the oil and seasonings until they’re evenly coated.
- Bake. Roast the squash and zucchini in a single layer on a baking sheet at 425ºF for 15-20 minutes, or until they’re cooked to your liking. Serve right away! See the section below for easy serving ideas.
Can I Roast With Other Vegetables?
Absolutely can! The trick is choosing vegetables with similar cooking times (15-20 minutes at 425ºF). These are some roasting veggies that cook nicely alongside zucchini and yellow squash:
- Bell peppers
- Green beans
- Onions
- Broccoli
- Cherry tomatoes
- Cauliflower
Recipe Tips
- Line the pan. Line the baking sheet with parchment paper for faster clean-up.
- Avoid steaming. Bake the veggies in a single, even layer and don’t overcrowd the pan. Overcrowding causes the squash to steam instead of caramelize. Also, make sure to dry the squash well after washing, as the extra moisture can also lead to steaming.
- Flip halfway through. Optional, but you can flip the squash and zucchini halfway through the roasting time to get a better sear on both sides.
- Get them crispy. Also optional, but if you prefer crisper veggies, you can roast the zucchini and squash for a bit longer, or switch the oven to the broiler for the final 1-2 minutes. Don’t leave the veggies under the broiler unattended, though, as they can go from crispy to burned quickly!
- Watch while the veggies cook. Keep an eye on your summer squash while it roasts. I usually check the veggies after 10-15 minutes and continue roasting as needed. The exact cooking times will vary depending on your oven and how thick you slice the squash.
Seasoning Ideas
- Make it cheesy. Top your roasted squash and zucchini with freshly grated Parmesan or pecorino cheese for more flavor. You could also crumble over fresh feta or goat cheese when serving.
- More spices. Toss the zucchini and squash with paprika or curry powder.
- Add herbs. Sprinkle the roasted zucchini and squash with fresh chopped parsley, basil, or thyme leaves. Dried herbs also work well.
Frequently Asked Questions
No peeling needed! The skin of both veggies is tender and edible when roasted.
Overcrowding the pan, or using too much oil, can cause the squash and zucchini to steam instead of roast.
Yes! Air fry the zucchini and squash at 400°F for 10-12 minutes, shaking or flipping halfway through. Also, check out my recipe for grilled zucchini.
Storing and Reheating
- Refrigerate. Store any leftover roasted veggies in an airtight container in the fridge for 3-4 days. The zucchini and squash may get soggier with time, but it’s the perfect excuse to add leftovers to pasta, soup, or fritters.
- Reheat. Warm the zucchini in the oven so it crisps up a little on the outside.
More Roasted Vegetable Recipes
Preheat oven to 425º F.
Slice squash and zucchini into about ¼-1/2 inch thick disks.
1 medium yellow squash, 1 medium zucchini
Place in a bowl and toss with olive oil, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
1 Tablespoon olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
Once everything is well combined arrange in a single layer on a lined baking sheet.
Bake for 15-20 minutes, until lightly golden. If you want it more browned, you can cook for longer.
Remove and serve immediately.
Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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