Roasted Summer Squash and Zucchini


An easy summer side, this roasted summer squash and zucchini recipe is healthy, easy and so flavorful. Vegan and gluten-free.

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.

So when Isaac brought home a huge box of summer squash, zucchini, and tomatoes from his parent’s garden last night, I knew exactly what I wanted to make! I decided I would try my hand at a similar preparation to the sautéed veggies my mom used to make – but with a healthy twist – and roasting the squash instead of sautéing it.

Bowl of roasted summer squash, zucchini, and red onion with pepper and seasoning. A wooden spoon is beside the bowl.

It worked out perfectly and the squash and zucchini came out warm, a little charred, caramelized and amazing. I’m pretty sure I could eat a whole sheet pan of roasted zucchini and squash in one sitting (no surprise there as that happens with almost all roasted veggies around here!).

How to Roast Summer Squash and Zucchini

Start by prepping and chopping the veggies. Try to keep them similar in size so they cook in the same amount of time – smaller pieces cook quicker and larger pieces take longer to cook. Place the chopped squash, zucchini, onion and garlic in a large bowl and drizzle with oil. Stir until all of the veggies are well coated and then sprinkle with salt and pepper.

Spread the mixture out on a large rimmed baking sheet and roast at 425ºF for 30 minutes. Stir once halfway through cooking and that’s it… your zucchini and squash should be golden and tender, but still a little crisp.

Roasted, chopped summer squash, zucchini, and red onion on a sheet with spices and pepper sprinkled on them.

What to Serve With Roasted Summer Squash and Zucchini

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

Bowl of roasted summer squash, zucchini, and red onion with pepper and seasoning. A wooden spoon is beside the bowl.

Roasted Squash and Zucchini Pairs Well With:

Roasted Summer Squash and Zucchini

4 from 65 votes
Roasted summer squash and zucchini with onion, garlic makes for an easy summer side dish that you can pair with just about any protein. 
Roasted, chopped summer squash, zucchini, and red onion on a sheet with spices and pepper sprinkled on them.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3


  • 2 small/medium yellow summer squash, chopped into ½ inch pieces
  • 2 small/medium zucchini, chopped into ½ inch pieces
  • ½ cup red onion, roughly chopped
  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic, minced
  • sea salt and pepper to taste


  • Preheat oven to 425°F.
  • Place squash, zucchini, onion, garlic and oil in a large bowl. Toss until the veggies are coated. Liberally sprinkle on salt and pepper and toss once more.
  • Spread mixture out on a large rimmed baking sheet and roast for 30 minutes, tossing once around the 15 minute mark. Remove from oven and serve warm with protein of your choice.


Serving: 1/3 recipe Calories: 88kcal Carbohydrates: 9g Protein: 3g Fat: 5g Fiber: 2.5g Sugar: 6.5g
Course: Side
Cuisine: American
Keyword: roasted summer squash, roasted zucchini


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Recipe Rating

    1. Frances
      August 1, 2022 AT 4:56 am

      5 stars
      A great side, I make all the time with even leeks instead of onion if have them, and use thyme mint salt or other herbs, and a spritz of olive oil or avocado spray. Makes great filling for roasted veggie sandwiches too or the start for a roasted ratatouille.

      1. Brittany Mullins
        August 1, 2022 AT 3:30 pm

        Thank you so much for sharing, Frances, these all sound like delicious substitutions, I am so happy that you enjoy this recipe. Thank you for you’re review + star rating, I appreciate it!

    2. Chris
      September 19, 2021 AT 8:05 pm

      Will these stick to the pan if it’s not non-stick? Will using parchment paper make the veggies mushy? Thanks.

      1. Brittany Mullins
        September 20, 2021 AT 7:17 pm

        Hey Chris – I usually just place the veggies straight on the pan if it’s non-stick, but should be fine either way!

    3. Kathy
      September 7, 2021 AT 6:59 am

      5 stars
      This is always delicious! We make it at least once a week. In summer we put it on the grill and cover with foil. We add different veggies and a little Italian seasoning.

      1. Brittany Mullins
        September 7, 2021 AT 11:42 am

        Woo!! So happy to hear this recipe has been such a hit, Kathy! Thanks so much for trying it out and coming back to leave a review. I so appreciate it!

    4. Maren
      June 4, 2021 AT 1:29 pm

      5 stars
      turned out great!

    5. Wanda Elaine
      May 23, 2021 AT 4:27 pm

      5 stars
      I loved this! I had never roasted squash before and was afraid it would be too watery and mushy. I found your recipe and it turned out great! Thank you for keeping it simple… that’s the way I like it lol.

      1. Brittany Mullins
        May 24, 2021 AT 1:41 pm

        Yay!! I’m so glad this recipe was a hit, Wanda! Thanks so much for making it and coming back to leave a review. It means the world to me!

Parchment paper lined with protein balls.


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