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Roasted zucchini and squash on a white plate with a metal spoon.
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4.41 from 82 votes

Roasted Zucchini and Squash

The perfect summer side dish, this roasted zucchini and squash recipe is healthy, easy to make and so flavorful. Vegan and gluten-free.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: roasted summer squash, roasted zucchini
Servings: 3
Author: Brittany Mullins

Ingredients

  • 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

Instructions

  • 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.
    A glass bowl with zucchini, squash, red onion, spices, and two wooden spoons.
  • 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.
    Roasted zucchini, squash, garlic, and red onion on a baking tray.

Nutrition

Serving: 1/3 recipe | Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 737mg | Fiber: 5g | Sugar: 7g