Roasted Summer Squash and Zucchini - Eating Bird Food

Roasted Summer Squash and Zucchini

An easy summer side, this coconut oil roasted summer squash and zucchini recipe is healthy, easy and so flavorful. 

An easy summer side, this coconut oil roasted summer squash and zucchini recipe is healthy, easy and so flavorful.

Summer squash and zucchini scream summer to me. My Mom used to sauté them both in butter with onions at least once a week during the summer months and to this day I still love the combo.

An easy summer side, this coconut oil roasted summer squash and zucchini recipe is healthy, easy and so flavorful.

So when Isaac brought home a huge box full of summer squash, zucchini, tomatoes, cucumbers, corn and figs last night (Thank you Dan and Ellen!), I decided I would try my hand at a similar preparation only this time the veggies would be roasted instead of sautéed. It worked out perfectly and the squash and zucchini came out warm, a little charred, sweet and amazing. I’m pretty sure I could eat the whole batch in one sitting. <– No surprise there as that happens with almost all roasted veggies here at Casa de EBF.

Roasted Summer Squash and Zucchini
Prep time
Cook time
Total time
Serves: 3
  • 1½ lb zucchini and yellow summer squash (about 3 pieces), chopped into bite-size cubes about ½ inch big
  • ½ cup red onion, chopped
  • 1 Tablespoon coconut oil, at a liquid state*
  • 2 teaspoons minced garlic
  • sea salt and pepper to taste
  1. Preheat oven to 450°.
  2. Place zucchini, squash, onion and garlic in a large bowl, drizzle with coconut oil and stir until all the veggies are coated. Sprinkle on salt and pepper and stir.
  3. Spread mixture out on a large rimmed baking sheet or baking stone and roast for 30 minutes, stirring once around the 15 minute mark.
*If you don't have coconut oil on hand you can use a different oil, however coconut oil makes roasted veggies soooo delicious. If you haven't cooked with it before, I would highly recommend trying it.

This is the perfect side dish to a protein of your choice. It’s pretty versatile and pairs well with almost anything. I’ll also note that it’s great in salads and wraps as well. I purposefully saved some from last night’s batch so that I can put it in salads and wraps this week for lunch.

An easy summer side, this coconut oil roasted summer squash and zucchini recipe is healthy, easy and so flavorful.


As an update:

On the fitness front of things, I’ve still been going to CrossFit fundamental classes, doing Tone It Up, Blogilates and JCORE videos at home, practicing pilates, walking and running. It’s been a mixture of everything and I’ve been enjoying the variety. My fundamentals test for CrossFit is this week and if I pass I’ll be able to attend Level One WOD classes! Also, one of my co-workers (who is also getting married next year) and I started an arms challenge at the office. Every day at 3:00PM we do some sort of arm workout. Yesterday was the first day and we did 50 push-ups and 30 tricep dips. It was awesome to get our hearts pumping right before the afternoon slump was about to kick in. I can already tell I’m going to love the challenge. Wedding arms here we come. 🙂

I hope you are having a lovely week thus far. Mine has been pretty good, which leads me to the fact that I have some fun news to share later this week. I’m super excited about it, but can’t let the cat out of the bag just yet.

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  1. This looks super healthy and yummy!

  2. This is perfect! I have tons of summer squash and zucchini and was going to google a good recipe but you saved me a step. Can’t wait to try this- looks delicious!

  3. Looks awesome!! Isn’t summer squash the best?

  4. Can’t get enough of summer squash – and roasted veggies are always the best!

  5. Loooove summer squash lately.. good luck on your fit test!!

  6. I love these summer vegetables and eat them all the time! This is a great dish!

  7. Roasting veggies is my favorite! I need to start doing it again because these look awesome!

  8. I have zucchini out the wazoo right now from my garden and this is the perfect recipe to use some of it up when I get sick of zucchini bread!

  9. Sunshine K says:

    WEll, I wanted to try something different with this recipe than just placing the roasted veggies over a grain or pasta.

    I did a Wrap, with wasabi mayo (vegan) and some spices…it was AWESOME!

    Thank you for the idea.

  10. This sounds like a great idea I have never cooked with coconut oil before but I am very interested in trying it! I usually use sesame seed oil! In the summer months you always fancy something refreshing and light! I made this collage of light recipes here:

  11. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says:

    Looks great! And what a fun way to boost up your daily fiber intake just a smidge. Yum!

  12. What a great mix of fitness routines! I like to do and try everything by alternating them as well~and lately I’ve been loving all the “crazy wild” type routines, as well as pilates and ballet inspired ones! It’s awesome 😀

  13. This looks like the perfect side!!! I get pretty bored off my plain veggies – this is a great idea! YUM!

  14. THanks for the great suggestion, mmmm! Prepping some for lunch wraps and sides!!

  15. Brittany,
    I found your blog through TIU girls and have been LOVING all of your recipes and workouts!! Thanks so much for the inspiration to live a healthy Vegan/Vegetarian lifestyle and lose weight…12 month count down until my wedding!

  16. I tried this last night for dinner and it was amazing!! I have never roasted with coconut oil before but I will definitely be doing it again:) thanks for the amazing recipe!!

  17. Brittany B says:

    I just made this dish. I added a bit of turmeric, and WOW! was it ever amazing. Thanks!

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