Roasted Zucchini and Squash
Published Aug 12, 2019, Updated May 09, 2023
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The perfect summer side dish, this roasted zucchini and squash recipe is healthy, easy to make 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!).
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.
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.
Roasted Squash and Zucchini Pairs Well With:
- Cilantro Lime Chicken Burgers
- Crispy Baked Tofu
- Apple Cider Vinegar Chicken
- Spinach Feta Turkey Burgers
- Grilled Lemon Pepper Shrimp Skewers
Roasted Zucchini and Squash
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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!
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