Here’s a summer side dish I keep coming back to. Roasted zucchini and yellow squash — simple, wholesome, and bursting with flavor. It’s just a handful of ingredients and a hot oven away from golden-tender perfection. If your garden or market haul has left you with more squash than you know what to do with, this is one of the easiest, most delicious ways to enjoy it.
Tossed in olive oil and herbs, then roasted at high heat, the squash comes out tender with beautifully caramelized edges. It’s light, low-carb, and pairs well with almost anything on your plate.
Why You’ll Love This Recipe
- It’s one of the easiest ways to make use of all that summer squash piling up.
- Goes with everything — grilled chicken, pasta, beans, you name it.
- Totally customizable! Use any seasoning blend you love.
- Great hot or cold — toss into a salad, mix into a bowl of pasta, or layer into sandwiches.
Ingredients You’ll Need
- Zucchini & Yellow Squash – These summer staples roast up beautifully. Their mild flavor takes well to herbs and seasoning, and they get tender with just a bit of bite.
- Olive Oil – Helps the squash roast instead of steam and gives it that golden finish.
- Italian Seasoning – Classic and versatile, but feel free to use whatever mix you like.
- Salt & Pepper – Essential for balance and bringing out the natural sweetness of the squash.
- Optional Garnish – A sprinkle of grated parmesan adds a savory kick that pairs well with the roasted flavor.
How to Make Roasted Zucchini and Squash
Step 1: Preheat your oven.
Get the oven going at 425°F. Line a large sheet pan with parchment paper or foil — makes cleanup a breeze and keeps the veggies from sticking.
Step 2: Prep your squash.
Cut both the zucchini and yellow squash into quarters lengthwise, then slice into 1-inch chunks. Spread them out in a single layer on your baking sheet. Drizzle with olive oil and toss to coat. Then sprinkle on the seasoning, salt, and pepper.
Step 3: Roast until tender.
Bake for 12–15 minutes, giving them a quick toss halfway through so they brown evenly. When they’re golden and fork-tender, they’re ready. Top with parmesan if you like, and serve right away.
Expert Tips
- Cut evenly. Try to keep your squash pieces the same size so they roast at the same rate.
- Don’t overcrowd the pan. If you pile them on, they’ll steam instead of roast. Use two pans if needed.
- Stick to a hot oven. 425°F might feel high, but that heat is what gets you that nice browning without soggy squash.
Tasty Variations
- Seasoning swaps – Cajun, taco spice, or even za’atar can change up the flavor completely.
- Fresh herbs – After roasting, toss with fresh basil, thyme, or oregano to bring in garden-fresh aroma.
- More veggies – Add bell peppers or thin-sliced red onions to bulk it up.
- Mix into meals – Use leftovers in a pasta salad, mix into a stew, or pile into veggie tacos for an easy dinner.
Roasted Zucchini and Squash
A simple side dish made with zucchini, yellow squash, and a few basic ingredients.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Grated parmesan cheese, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
- Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
- Sprinkle with Italian seasoning, salt, and pepper, adjusting to taste.
- Roast for 12–15 minutes, tossing halfway through to ensure even browning.
- Garnish with grated Parmesan, if desired, and serve immediately.
Notes
- Storing Leftovers: Store any leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days. Due to the high water content, freezing is not recommended.
- Reheating: Reheat in a skillet over medium-low heat until warmed through. It can also be reheated in the microwave or air fryer.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 114Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 246mgCarbohydrates 14gFiber 5gSugar 8gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
What’s the difference between zucchini and yellow squash?
They’re both types of summer squash, but yellow squash usually has a slightly curved neck and can have a softer texture when cooked. Flavor-wise, they’re very similar and interchangeable in most recipes.
How do you cook zucchini and squash without them getting mushy?
Roast them hot and fast! High heat lets moisture evaporate quickly, which helps the squash brown rather than steam.
What food goes well with zucchini?
Pretty much anything! It pairs well with grilled meats, hearty stews, bean-based dishes, or even tossed into pasta and rice bowls.
Should summer squash be peeled?
No need to peel — the skin is tender and completely edible. Just give them a good rinse and you’re good to go.
That’s it — a simple, flavorful side dish that’s ready in no time and works with just about anything. I make this on repeat all summer long, especially when I’ve got extra squash from the farmer’s market. Give it a go next time you need a quick veggie side — you might just find yourself making it more often than planned.
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