This roasted zucchini and squash is easy to make and the perfect summer side dish! Toss summer squash with olive oil, Italian seasoning and garlic then roast in the oven until tender and flavorful.
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Roasted Squash and Zucchini
This roasted zucchini and squash recipe is a quick summer side dish that goes with almost any protein. So, you can bet it’s on our table a lot throughout the season. When it gets roasted and caramelized, not only does it bring out the natural sugars of the veggies but it gives it a buttery note and a tender juicy texture that my kids go crazy for.
This recipe, my baked zucchini fries and crispy fried zucchini are some of my favorite easy zucchini recipes and if there’s ever an opportunity to get my kids to ask for seconds on vegetables, I’m going to take full advantage!
You can enjoy this dish warm or cold, on its own or as a side, in sandwiches, wraps, salads, or on a pizza! It pairs well with steak, chicken, baked tilapia, and pork but is also a fantastic vegan and gluten-free option or something to add to your meatless Monday menu.
Zucchini and squash roasted has such an abundance of flavor and the garlic and Italian seasoning gives it that extra layer of taste. Finishing it off with a sprinkling of parmesan cheese or a drizzle of balsamic glaze takes it over the top!
Ingredients Easy Roasted Zucchini and Squash
Roasted zucchini and squash are made with simple pantry staple ingredients mixed together giving the fresh summer produce an added boost of flavor!
Find the full printable recipe with specific measurements below.
- Zucchini: Slice the zucchini into even sections that will cook at the same time. I like to cook these in round circles, if you prefer zucchini spears that works too.
- Yellow squash: Cut the yellow squash into circles similar to the zucchini.
- Extra virgin olive oil: Toss the squash in the olive oil to give it a nice flavor. The olive oil is similar to glue and helps the seasonings to stick to it as well as gives the squash a nice roasted appearance when baked in the oven.
- Garlic: Minced garlic is a great way to add flavor.
- Italian seasoning: A combination of seasonings already blended together that can be sprinkled overtop the veggies.
- Salt and pepper: Season to taste!
Seasoning Variations
Parmesan cheese and fresh chopped parsley are one of my favorite combos but from time to time I like to switch it up with some of these ideas.
- Spicy. Red pepper flakes or chili powder for a little heat.
- Refreshing. A squirt of lemon juice at the end for a little citrus kick.
- Breaded. Breadcrumbs for a bit of a crispier coating.
- Herbs. Other fresh herbs like dill, oregano, or basil.
- Veggies. Add more vegetables like onions, tomatoes, and bell peppers.
How to Make Oven Roasted Zucchini and Squash
Preheat the oven to 400ºF. While the oven is heating up, slice the zucchini and squash into 1/2-inch slices. Place onto a baking sheet.
In a bowl, stir together the olive oil, garlic, and Italian seasoning. Then evenly pour over the zucchini and squash. Season with salt and pepper.
Bake in the preheated oven for 25 minutes or until zucchini is tender. Add parmesan cheese and parsley if desired and serve warm.
Expert Tips
Here are some tips that will help make your oven-roasted zucchini and squash the best of the best!
- Trim the stem but don’t peel the skin. Wash thoroughly and pat dry.
- Cut each piece to a similar size, whether you cut it into rounds or spears. This helps with even baking.
- Thicker pieces make it easier to avoid soggy veggies, so unless you’re dehydrating them into chips under low and slow heat, cut them to at least 1/2 inch thick for rounds, or quartered for spears.
- If you have a rack, use it to lay your squash on top of the baking sheet. Airflow all around will help it crisp up evenly.
- Do not overcrowd the pan causing too much steam to transfer from one piece to another. Bake in batches or on two separate sheets if necessary.
- Finish under the broiler for a nice extra-crispy texture. If you have sprinkled them with parmesan cheese after baking, placing them under the broiler will give it a nice golden crusty coating.
Serving Suggestions
The simple seasoning makes it compatible with pretty much anything! Below is a list of recipes that would welcome a roasted veggie side dish.
- Easy chicken and rice casserole
- Baked chicken parmesan
- Chicken stuffed peppers
- Sloppy Joes
- Instant Pot meatloaf
- Oven cooked steak
- Garlic butter steak bites
Recipe FAQs
Because zucchini has a high water content when it is overbaked the water will seep out from it and cause your zucchini and summer squash to be soggy. Other reasons that could cause mushy zucchini include not laying them in an even layer which will cause them to steam in the oven and not having your oven at a high enough temperature.
There is no need to peel your zucchini before roasting it! The skin of the zucchini is highly nutritious so I definitely recommend leaving it intact.
Not much really except their shape and texture! Yellow squash (summer squash) is a little more of a bulb on the bottom and contains less water but other than they taste the same!
Storing & Reheating Suggestions
Storing and reheating roasted vegetables are quick and simple to warm up! These are great side dishes used for several meals. Reheat and use your leftovers for a few days until they are completely gone!
- To store: Keep in an airtight container for up to 4 days in the fridge. Zucchini and other summer squash have a high water content so they don’t freeze well without getting all kinds of soggy. They will still get a bit soggy after sitting in the fridge for a while, but nothing a pop in the oven won’t fix.
- Reheat: Heat in the oven at 400ºF until it’s warmed through, but do not overbake. You can also use the toaster oven for smaller batches.
Need more zucchini recipes for summer? Try this grilled zucchini recipe, ratatouille, or zucchini boats next!
More Vegetables Side Dishes
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Roasted Zucchini and Squash
Ingredients
- 1 pound zucchini , 2 small zucchini
- 1 pound yellow squash , 2 small squash
- 2 Tablespoons extra virgin olive oil
- 2 to 3 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon Kosher salt , more to taste
- ¼ teaspoon Freshly ground black pepper , more to taste
Optional: grated parmesan cheese, freshly chopped parsley
Instructions
- Preheat the oven to 400ºF. While the oven is heating up, slice the zucchini and squash into 1/2 inch slices. Place onto a baking sheet.
- In a bowl, stir together the olive oil, garlic and Italian seasoning. Then evenly pour over the zucchini and squash. Season with salt and pepper.
- Bake in the preheated oven for 25 minutes or until zucchini is tender. Add parmesan cheese and parsley if desired.
- Serve while warm. Add fresh parsley if desired. Season to taste.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Low Carb, Side Dishes, Vegan, Vegetables, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Such an easy and delicious side dish! I added parmesan cheese, and I loved it!
This is our favorite way to eat zucchini and squash!! Thanks for the recipe!
This is the perfect summertime dish. I love the combo of squash and zucchinis. Never tried roasting them together but sounds lovely. I will make this for sure.
This recipe screams ‘Summer’! Great tip on how to keep this side dish flavorful and crispy – it’s all about air flow! Delish!