Roasted Summer Squash and Zucchini

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. 

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Roasted, chopped summer squash, zucchini, and red onion on a sheet with spices and pepper sprinkled on them.

Roasted Summer Squash and Zucchini


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3

Description

Roasted summer squash and zucchini with onion, garlic makes for an easy summer side dish that you can pair with just about any protein. 


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

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  • Category: Sides
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 recipe
  • Calories: 88
  • Sugar: 6.5g
  • Fat: 5g
  • Carbohydrates: 9g
  • Fiber: 2.5g
  • Protein: 3g

Keywords: roasted summer squash, roasted zucchini

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    33 comments
    1. Danielle
      October 4, 2020 AT 8:04 am

      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.

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

      Absolutely delicious. I will fix this often!!!

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

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

    4. Regina Cooper
      March 2, 2020 AT 3:07 pm

      The squash was good; but the garlic was a little burned

      1. Theresa
        April 25, 2020 AT 1:44 pm

        Easy to make and very tasty, I didn’t have red onions so used sweet onions. Instead of chopped garlic used Lawry’s garlic salt with parsley, it was delicious poured over rice.

    5. catherine
      March 1, 2020 AT 8:37 pm

      Love the roasted summer squash & zucchini recipe; easy & very tasty!

    6. Joy Yon
      February 2, 2020 AT 8:59 pm

      Amazing recipes, Im enhoying them.
      Joy

      1. Brittany Mullins
        February 2, 2020 AT 11:22 pm

        I’m so happy to hear that you’re enjoying the recipes, Joy! Thanks for coming back to leave a comment and star rating. It means the world to me. <3

    7. Robyn Heinrich
      January 19, 2020 AT 4:07 pm

      Absolutely delicious! I did add a bit mor olive oil. It was so good!

      1. Brittany Mullins
        January 20, 2020 AT 9:01 pm

        So glad you enjoyed this recipe, Robyn! I really appreciate you coming back to leave a comment and star rating. 🙂

    8. Donna
      September 18, 2019 AT 9:27 pm

      Tried this a couple times now and loved it. Also added asparagus once and brussel sprouts another time. Winner every time. Thanks

      1. Brittany Mullins
        September 19, 2019 AT 12:37 am

        I’m sure the addition of the asparagus and brussel sprouts were delicious! Thanks for sharing and for taking the time to come back and leave a comment (and star rating). I so appreciate it!

    9. Paige Cassandra Flamm
      August 12, 2019 AT 10:35 am

      I’m going to be so sad when summer is over and all of the squash is gone!

      Paige
      http://thehappyflammily.com

    10. Diana
      August 12, 2019 AT 10:03 am

      Why am I not able to “pin” your recipes to Pinterest? The option is there, but doesn’t work. Pinterest is where I organize all my recipes. I love what you offer, but not the paper clutter of printing recipes. Thx for getting back to me.

      1. Brittany Mullins
        August 12, 2019 AT 10:42 am

        Hi Diana. You should definitely be able to pin my recipes. There is a pin it button on every recipe photo and there is also a pin it button in the recipe card, right next to the print option. When you click “pin recipe” the images to pin should pop up! Let me know if you need help troubleshooting. Another option is to check out my Pinterest page and pin the recipe from there! https://www.pinterest.com/eatingbirdfood/

    11. Brittany B
      June 15, 2013 AT 10:40 pm

      I just made this dish. I added a bit of turmeric, and WOW! was it ever amazing. Thanks!

    12. Therapeutic Wholefoods
      August 10, 2012 AT 7:00 am

      I 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!!

    13. Lindsay
      August 8, 2012 AT 11:47 pm

      Brittany,
      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!

    14. Krissy @ Shiawase Life
      August 8, 2012 AT 6:28 pm

      THanks for the great suggestion, mmmm! Prepping some for lunch wraps and sides!!

    15. Sarah @ The Chunky Tales
      August 8, 2012 AT 6:15 pm

      This looks like the perfect side!!! I get pretty bored off my plain veggies – this is a great idea! YUM!

    16. What 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 😀

    17. Kati Mora, MS, RD, Kellogg’s FiberPlus(R) Wellness Advocate
      August 8, 2012 AT 2:13 pm

      Looks great! And what a fun way to boost up your daily fiber intake just a smidge. Yum!

    18. Octavia
      August 8, 2012 AT 9:13 am

      This 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

    19. Sunshine K
      August 7, 2012 AT 8:24 pm

      WEll, 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.

    20. Julia @ Girl vs. Food
      August 7, 2012 AT 8:10 pm

      I 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!

    21. Brittany @ Little b’s healthy habits
      August 7, 2012 AT 2:02 pm

      Roasting veggies is my favorite! I need to start doing it again because these look awesome!

    22. Shadow Asgari
      August 7, 2012 AT 12:44 pm

      I love these summer vegetables and eat them all the time! This is a great dish!
      Shadow

    23. Rachel
      August 7, 2012 AT 11:48 am

      Loooove summer squash lately.. good luck on your fit test!!

    24. Claire @ Live and Love to Eat
      August 7, 2012 AT 10:56 am

      Can’t get enough of summer squash – and roasted veggies are always the best!

    25. Ashley @ Coffee Cake and Cardio
      August 7, 2012 AT 9:29 am

      Looks awesome!! Isn’t summer squash the best?

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