Roasted Summer Squash and Zucchini

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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.

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:

If you make this roasted summer squash and zucchini, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Roasted Summer Squash and Zucchini

4 from 33 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
Servings 3

Ingredients

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

Instructions
 

  • 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

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

DID YOU MAKE THIS RECIPE?

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Recipe Rating




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

      5 stars
      turned out great!

    2. 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!

    3. Danielle
      October 4, 2020 AT 8:04 am

      5 stars
      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?

      1. Brittany Mullins
        October 4, 2020 AT 7:51 pm

        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.

    4. Deb
      August 13, 2020 AT 11:54 am

      5 stars
      Absolutely delicious. I will fix this often!!!

    5. BeaTrice
      July 30, 2020 AT 9:29 pm

      5 stars
      This recipe was so easy & so delicious. I will be making this again soon!!!

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