Roasted Zucchini and Squash is the kind of simple, savory side dish that brings warmth and flavor to any meal. With just a handful of ingredients and a quick 15-minute cook time, this recipe delivers golden, tender vegetables coated in garlic, herbs, and olive oil. It’s rustic, easy to prepare, and perfect for both busy weeknights and relaxed weekend dinners.
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How I Fell in Love with Roasted Zucchini and Squash
A Personal Touch: Late Summer Memories
There’s a certain magic to this dish—it reminds me of late summer evenings when the garden is overflowing with squash and zucchini. I’d walk barefoot through the rows, basket in hand, harvesting sun-warmed veggies to roast that same night. It became my go-to comfort side, something I could serve with grilled chicken or a bowl of Tomato Zucchini Pasta for a light vegetarian meal.
I’ve tried dozens of variations, but I always come back to this version—olive oil, garlic powder, sea salt, and Italian seasoning. Simple? Yes. But the flavor is anything but.
Why This Recipe Works
This recipe nails the balance between ease and flavor. The oven-roasting draws out the natural sweetness of the squash while giving them that irresistible golden edge. It’s healthy, naturally gluten-free, and ideal for meal prep. And the best part? It uses only 7 ingredients, most of which you probably have in your kitchen.
It pairs like a dream with heartier mains, especially baked Italian dishes like Ground Beef Zucchini Bake or Stuffed Zucchini with Spinach, Mushroom & Ricotta.
Ingredients & Substitutions
The Simple Ingredient List
Here’s a quick look at what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Zucchini | 1 lb | Base vegetable |
| Yellow Squash | 1 lb | Pairs beautifully with zucchini |
| Olive Oil | 3 tbsp | Helps roast and crisp |
| Italian Seasoning | ½ tsp | Flavorful herb blend |
| Garlic Powder | ½ tsp | Adds depth |
| Sea Salt | ½ tsp | Balances the flavors |
| Black Pepper | ¼ tsp | Gives a slight kick |
Useful Substitutes and Add-Ins
If you want to change it up a little:
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Try avocado oil instead of olive oil for a richer roast.
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Use Baked Parmesan Zucchini Bites as a crunchy variation.
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Add freshly grated Parmesan or red pepper flakes after roasting for extra flavor.
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Don’t have Italian seasoning? Use dried oregano and basil separately.
Step-by-Step Cooking Instructions
How to Make Roasted Zucchini and Squash
Step 1 – Prep the Oven
Preheat your oven to 425°F (218°C). A hot oven is key to getting that caramelized edge.
Step 2 – Season the Veggies
In a large bowl, toss zucchini and squash slices with olive oil, Italian seasoning, garlic powder, sea salt, and black pepper. Make sure everything is well coated.
Step 3 – Line the Pan
Place the slices in a single layer on a parchment-lined or greased baking sheet.
(MidJourney Prompt: Overhead photo of zucchini and squash slices arranged on a parchment-lined baking sheet.)
Step 4 – Roast to Perfection
Roast for 10–12 minutes, or until tender. For more browning, broil them for 3–6 minutes afterward.
Step 5 – Serve Hot
That’s it! Serve immediately and enjoy the natural sweetness and crispy edges.
Tips and Tricks
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Uniform Slicing: Keep slices the same thickness (½ inch) for even roasting.
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Broil for Browning: The optional broil step makes a huge difference!
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Avoid Overcrowding: Use a large pan or roast in batches. Crowding leads to steaming, not roasting.
This method works beautifully as a base for dishes like Zucchini Pie Recipe or Layered Zucchini Ricotta Melts.
Serving, Storing & Pairing Ideas
What to Serve with Roasted Squash and Zucchini
These roasted veggies go well with:
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Grilled chicken or steak
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Pasta dishes like Sweet Corn and Zucchini Pie
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Rice bowls or even on top of a bed of quinoa
They’re also amazing tossed into a salad with feta and vinaigrette for a light lunch!
How to Store & Reheat
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Fridge: Store in an airtight container for 3–4 days.
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Reheat: Use the oven or air fryer at 350°F to revive that crisp edge. Avoid the microwave unless you don’t mind it soft.
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Freeze: Flash freeze on a tray, then transfer to a bag. Keeps for up to 3 months.
Frequently Asked Questions
Can I use frozen vegetables for this?
Fresh is best, but if you’re using frozen, thaw and pat dry first to avoid sogginess.
How do I make these more crispy?
Don’t crowd the pan, use high heat, and finish with a quick broil.
Is this dish keto or low-carb?
Absolutely—these are perfect for keto, low-carb, and paleo lifestyles.
Can I grill instead of roast?
Yes! Just use a grill basket or skewers and cook over medium heat until tender.
Can I make these ahead of time?
You can slice and season ahead, then roast right before serving.
A Final Thought from My Kitchen to Yours
There’s something about roasted zucchini and squash that feels like a warm hug from the oven. The crisp edges, tender centers, and herb-kissed flavor make this dish a classic I return to all year long.
Whether served beside a roast, added to pasta, or enjoyed straight off the pan, this is a recipe that proves simple is often best. If you loved this, don’t miss Stuffed Zucchini Boats or the rustic Garlic Parmesan Roasted Zucchini.
Did you try this recipe?
Rate it, leave a comment, and pin it to your boards on Pinterest so others can find it too.
Roasted Zucchini and Squash
- Total Time: 15
- Yield: 4 servings
Description
Roasted Zucchini and Squash is a quick, healthy, and flavorful side dish made with tender vegetables and simple seasoning.
Ingredients
• 1 lb Zucchini (sliced, 1/2 inch thick)
• 1 lb Yellow squash (sliced, 1/2 inch thick)
• 3 tbsp Olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
Instructions
1. Preheat the oven to 425°F (218°C).
2. In a large bowl, drizzle the sliced zucchini and squash with olive oil.
3. Season with Italian seasoning, garlic powder, sea salt, and black pepper. Toss to coat.
4. Arrange the vegetables in a single layer on a large baking sheet lined with parchment paper or sprayed with cooking spray.
5. Roast for 10–12 minutes, until tender.
6. Optional: For more browning, broil for 3–6 minutes until golden.
Notes
– Try avocado oil instead of olive oil for a richer roast.
– Add freshly grated Parmesan or red pepper flakes after roasting.
– Store leftovers in the fridge for up to 4 days.
– Reheat in the oven or air fryer to preserve texture.
– To freeze, flash freeze on a sheet pan before transferring to a zip bag.
- Prep Time: 5
- Cook Time: 10
- Method: Roasting
- Cuisine: American