Roasted Zucchini and Squash
Published Jul 20, 2023, Updated Nov 14, 2023
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The perfect summer side dish, this roasted zucchini and squash recipe is healthy, easy to make 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.
One night we had a lot of zucchini and squash on hand (thanks to Isaac’s parent’s garden), so 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!).
Why You’ll Love This Recipe
- Super easy to make. All you need are 5 main ingredients!
- Roasting caramelizes the squash, bringing out its natural sweetness. It’s so good!
- Can easily be customized to your liking.
- It’s a healthy side dish that’s low in calories and carbs and high in nutrients.
This recipe is super simple and only calls for a few ingredients, most of which you probably already have on hand.
- yellow summer squash – this vibrant summer squash adds color and a delicate flavor to the dish. It also packs a nutritional punch as this vegetable is high in vitamin C, magnesium, fiber and potassium. Look for summer squash that’s firm and has a vibrant yellow skin. Avoid any with bruises or mushy spots.
- zucchini – another type of summer squash that’s rich in vitamins B6 and A, high in antioxidants and helps promote healthy digestion. When looking for zucchini, look for small-medium sized ones that are firm, blemish-free and have vibrant green skin.
- red onion – provides a mild and slightly sweet flavor to the dish.
- olive oil – to infuse the flavors together and keep the zucchini and squash from sticking to the baking sheet. Avocado oil works great too!
- garlic – adds a savory and aromatic element to the dish. Feel free to use 1/2 teaspoon of garlic powder if you don’t want to mince up fresh garlic.
- sea salt and black pepper – essential seasonings that bring out the flavors of the vegetables and provide balance.
How to Make
Add squash, zucchini and onion slices to a large mixing bowl with garlic, oil, salt and pepper. Toss to combine until veggies are evenly coated.
Spread the veggie mixture out onto a large rimmed baking sheet that’s lined with parchment paper and roast at 425ºF for 30 minutes, stirring once halfway through cooking until your zucchini and squash are golden and tender, but still a little crisp.
How to Serve
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. Here are some ideas on how to serve this recipe:
- As a side dish: Serve these roasted veggies as a side with your favorite protein. Here are some ideas: apple cider vinegar chicken, air fryer chicken breast, grilled chicken, grilled shrimp, crispy baked tofu or blackened salmon.
- In a salad: I love adding warm (or cold) veggies to my salads! Add this roasted squash to your favorite salad or add it to this roasted vegetable salad.
- In a grain bowl – roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
There are endless ways to customize the roasted zucchini and squash! Here are a few ideas:
- Lemon and herb: Add some lemon juice, lemon zest and 1 tablespoon of Italian seasoning or chopped fresh herbs (such as rosemary, parsley, basil or thyme) to the olive oil before coating the squash and zucchini.
- Cheesy: When the squash only has a few minutes left to roast sprinkle it with freshly grated parmesan cheese. The parmesan will crisp up and be so delicious!
- Spicy: Add a pinch of red pepper flakes, cayenne pepper or even chili powder to the olive oil mixture for a spicy variation!
- Crispy: If you want a bit of extra crunch, you can add breadcrumbs to the mix. Toss your chopped zucchini and squash with olive oil and garlic as usual, then sprinkle with breadcrumbs – Italian or panko breadcrumbs would work great.
Tips For Success
- Evenly chop your veggies – For the best results, make sure your zucchini, squash and onion are chopped into even pieces. This ensures that they all cook at the same rate and you won’t end up with some pieces overcooked and others undercooked.
- Don’t overcrowd the pan – When arranging your veggies on the baking sheet, make sure they have a bit of space and aren’t too crowded. Overcrowding can cause the vegetables to steam rather than roast, which means you won’t get those delicious, caramelized edges.
- Toss halfway – Halfway through the roasting time, give your veggies a good toss. This helps them roast evenly on all sides.
- Adjust roasting time if needed – Depending on the size of your vegetable pieces and your specific oven, you may need to adjust the roasting time slightly. Keep an eye on your veggies towards the end of the cooking time to make sure they don’t overcook.
- Season to taste – After your veggies are done roasting, give them a taste and add more salt and pepper if needed. Remember, you can always add more seasoning, but you can’t take away!
How to Store & Reheat
In the fridge: Let the roasted zucchini and squash cool, then transfer to an airtight container and store them in the fridge for 3-4 days.
Reheating: When ready to enjoy the leftovers, you can reheat the vegetables in the oven or on the stovetop. Simply place them in a preheated oven at 350°F for about 10 minutes or warm them in a skillet over medium heat until heated through.
Peeling the zucchini and squash is a personal preference. The skins of both vegetables are edible and provide added texture and nutrients to the dish. During roasting, the skin of the zucchini and squash becomes tender and slightly caramelized, adding a depth of flavor to the dish. However, if you prefer a more tender texture or want to remove any potential bitterness, you can choose to peel them. Just be sure to wash the zucchini and squash thoroughly before using, regardless of whether you decide to peel them.
Avoiding sogginess when cooking zucchini and squash largely involves managing their high water content. The first tip is to give each vegetable piece enough room on the pan, allowing moisture to evaporate rather than get trapped and steam the vegetables. Roasting at high temperatures helps too, as it quickly dries the surface moisture, leading to a crispier, caramelized exterior. You can also pre-salt the vegetables for about 15 minutes before roasting. This salting technique draws out some moisture, which you can pat dry before adding oil and other seasonings, leading to a less soggy result.
While zucchini and yellow squash are both types of summer squash, they differ in color, shape and flavor. Zucchini, usually green, has a consistent width and a milder taste. Yellow squash, living up to its name, is bright yellow with a slightly swollen bottom and often has a subtly sweeter taste. Although they have slight variances in texture and flavor, they’re generally interchangeable in recipes due to their similar cooking characteristics.
More Roasted Vegetables to Try
- Roasted Kabocha Squash
- Easy Roasted Beets
- Roasted Sweet Potatoes
- Roasted Cabbage
- Roasted Spaghetti Squash
- Easy Roasted Carrots
- Balsamic Roasted Brussels Sprouts
- Roasted Brussels Sprouts
- Roasted Honeynut Squash
- Roasted Butternut Squash
Roasted Zucchini and Squash
- 2 small/medium yellow summer squash, chopped into ½ inch pieces
- 2 small/medium zucchini , chopped into ½ inch pieces
- ½ cup red onion, roughly chopped
- 1 Tablespoon olive oil or avocado oil
- 2 cloves garlic, minced
- sea salt and pepper to taste
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- 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 information is automatically calculated, so should only be used as an approximation.