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.