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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.
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!).
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.
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.
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Will these stick to the pan if it’s not non-stick? Will using parchment paper make the veggies mushy? Thanks.
Hey Chris – I usually just place the veggies straight on the pan if it’s non-stick, but should be fine either way!
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.
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!
turned out great!
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.
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!
This is a great recipe! I’ve added carrots and potatoes with the squash and the zucchini. Very tasty!
A
Am I able to put this in there freezer and save for a later date?
Hey Danielle – So glad you’re loving this recipe! I think it’d be just fine to store in the freezer. I would just make sure the veggies are completely cooled off before placing them in the freezer.