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 full of summer squash, zucchini, tomatoes, cucumbers, corn and figs last night (Thank you Dan and Ellen!), I decided I would try my hand at a similar preparation only this time the veggies would be roasted instead of sautéed. It worked out perfectly and the squash and zucchini came out warm, a little charred, sweet and amazing. I’m pretty sure I could eat the whole batch in one sitting. <– No surprise there as that happens with almost all roasted veggies here at Casa de EBF.
This is the perfect side dish to a protein of your choice. It’s pretty versatile and pairs well with almost anything. I’ll also note that it’s great in salads and wraps as well. I purposefully saved some from last night’s batch so that I can put it in salads and wraps this week for lunch.
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.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
An easy summer side, this coconut oil roasted summer squash and zucchini recipe is healthy, easy and so flavorful. Vegan and gluten-free.
Ingredients
- 1 1/2 lb. zucchini and yellow summer squash , chopped 1/2 inch peices
- 1/2 cup red onion, chopped
- 1 Tablespoon olive or avocado oil
- 2 teaspoons minced garlic
- sea salt and pepper to taste
Instructions
- Preheat oven to 450°F.
- Place zucchini, squash, onion and garlic in a large bowl, drizzle with oil and stir until all the veggies are coated. Sprinkle on salt and pepper and stir.
- Spread mixture out on a large rimmed baking sheet or baking stone and roast for 30 minutes, stirring once around the 15 minute mark.
Notes
*If you don’t have coconut oil on hand you can use a different oil, however coconut oil makes roasted veggies soooo delicious. If you haven’t cooked with it before, I would highly recommend trying it.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 88
- Sugar: 6.5g
- Fat: 5g
- Carbohydrates: 9g
- Fiber: 2.5g
- Protein: 3g
Erica { EricaDHouse.com } says
August 7, 2012 at 8:56 amThis looks super healthy and yummy!
Jennifer @ Loving Bytes says
August 7, 2012 at 9:27 amThis is perfect! I have tons of summer squash and zucchini and was going to google a good recipe but you saved me a step. Can’t wait to try this- looks delicious!
Ashley @ Coffee Cake and Cardio says
August 7, 2012 at 9:29 amLooks awesome!! Isn’t summer squash the best?
Claire @ Live and Love to Eat says
August 7, 2012 at 10:56 amCan’t get enough of summer squash – and roasted veggies are always the best!
Rachel says
August 7, 2012 at 11:48 amLoooove summer squash lately.. good luck on your fit test!!
Shadow Asgari says
August 7, 2012 at 12:44 pmI love these summer vegetables and eat them all the time! This is a great dish!
Shadow
Brittany @ Little b's healthy habits says
August 7, 2012 at 2:02 pmRoasting veggies is my favorite! I need to start doing it again because these look awesome!
Julia @ Girl vs. Food says
August 7, 2012 at 8:10 pmI have zucchini out the wazoo right now from my garden and this is the perfect recipe to use some of it up when I get sick of zucchini bread!
Sunshine K says
August 7, 2012 at 8:24 pmWEll, I wanted to try something different with this recipe than just placing the roasted veggies over a grain or pasta.
I did a Wrap, with wasabi mayo (vegan) and some spices…it was AWESOME!
Thank you for the idea.
Octavia says
August 8, 2012 at 9:13 amThis sounds like a great idea I have never cooked with coconut oil before but I am very interested in trying it! I usually use sesame seed oil! In the summer months you always fancy something refreshing and light! I made this collage of light recipes here: http://www.amazine.com/story/109248
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says
August 8, 2012 at 2:13 pmLooks great! And what a fun way to boost up your daily fiber intake just a smidge. Yum!
Ellie@Fit for the Soul says
August 8, 2012 at 2:19 pmWhat a great mix of fitness routines! I like to do and try everything by alternating them as well~and lately I’ve been loving all the “crazy wild” type routines, as well as pilates and ballet inspired ones! It’s awesome 😀
Sarah @ The Chunky Tales says
August 8, 2012 at 6:15 pmThis looks like the perfect side!!! I get pretty bored off my plain veggies – this is a great idea! YUM!
Krissy @ Shiawase Life says
August 8, 2012 at 6:28 pmTHanks for the great suggestion, mmmm! Prepping some for lunch wraps and sides!!
Lindsay says
August 8, 2012 at 11:47 pmBrittany,
I found your blog through TIU girls and have been LOVING all of your recipes and workouts!! Thanks so much for the inspiration to live a healthy Vegan/Vegetarian lifestyle and lose weight…12 month count down until my wedding!
Therapeutic Wholefoods says
August 10, 2012 at 7:00 amI tried this last night for dinner and it was amazing!! I have never roasted with coconut oil before but I will definitely be doing it again:) thanks for the amazing recipe!!
Brittany B says
June 15, 2013 at 10:40 pmI just made this dish. I added a bit of turmeric, and WOW! was it ever amazing. Thanks!