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!).
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.
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 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
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.
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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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?
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.
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.
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!
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.
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/
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!!
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!
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 😀
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
Leave a Comment
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?
★★★★★
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.
Absolutely delicious. I will fix this often!!!
★★★★★
This recipe was so easy & so delicious. I will be making this again soon!!!
★★★★★
The squash was good; but the garlic was a little burned
★★★
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.
★★★★★
Love the roasted summer squash & zucchini recipe; easy & very tasty!
★★★★
Amazing recipes, Im enhoying them.
Joy
★★★★★
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
Absolutely delicious! I did add a bit mor olive oil. It was so good!
★★★★★
So glad you enjoyed this recipe, Robyn! I really appreciate you coming back to leave a comment and star rating. 🙂
Tried this a couple times now and loved it. Also added asparagus once and brussel sprouts another time. Winner every time. Thanks
★★★★
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!
I’m going to be so sad when summer is over and all of the squash is gone!
Paige
http://thehappyflammily.com
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.
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/
I just made this dish. I added a bit of turmeric, and WOW! was it ever amazing. Thanks!
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!!
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!
THanks for the great suggestion, mmmm! Prepping some for lunch wraps and sides!!
This looks like the perfect side!!! I get pretty bored off my plain veggies – this is a great idea! YUM!
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 😀
Looks great! And what a fun way to boost up your daily fiber intake just a smidge. Yum!
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
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.
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!
Roasting veggies is my favorite! I need to start doing it again because these look awesome!
I love these summer vegetables and eat them all the time! This is a great dish!
Shadow
Loooove summer squash lately.. good luck on your fit test!!
Can’t get enough of summer squash – and roasted veggies are always the best!
Looks awesome!! Isn’t summer squash the best?