This Roasted Summer Squash and Zucchini is an easy side dish made with fresh squash, zucchini, olive oil, and simple seasonings. Roasting brings out the vegetables’ natural sweetness, making this an easy side that pairs with just about everything.
When zucchini and yellow squash are in season, this is one of my favorite ways to serve them. A little olive oil, a few simple seasonings, and a hot oven are all you need to transform fresh summer squash into a tender, flavorful side dish.
Roasting brings out the vegetables’ natural sweetness while giving them lightly browned edges that add even more flavor. It’s an easy side that works with everything from grilled chicken and burgers to steak, making it a squash recipe you’ll come back to all summer long.
Ingredient notes and substitutions
- Extra-virgin olive oil: Avocado oil also works well.
- Kosher salt: I like to use kosher salt or sea salt. If using table salt, use half the amount or salt to taste.
- Italian seasoning: You can sprinkle the veggies with other spices or another seasoning blend, like herbs de Provence or use fresh herbs like thyme, rosemary, oregano, or basil.
- Garlic powder: Be sure to use powder, not garlic salt.
- Onion powder: Use onion powder, not onion salt.
How to make roasted summer squash and zucchini
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425F.
Step 2: Slice squash and zucchini. There’s no need to peel.
Step 3: Add the slices to a rimmed baking sheet. I use a 10×15-inch or 18×13-inch sheet pan. You can line the pan with parchment paper for easier cleanup if you prefer.
Step 4: Drizzle the slices with olive oil, and toss to coat.
Step 5: Sprinkle the salt, black pepper, herbs, garlic powder, and onion powder over the squash and zucchini. Toss again to coat. Spread into an even layer.
Step 6: Bake for about 25-35 minutes or until tender.
Recipe Tips!
- Finish: You can sprinkle grated parmesan cheese or a little fresh chopped parsley over the roasted zucchini and squash.
- Serving suggestion: I serve the roasted vegetables with everything from Greek chicken and feta to using it in a bowl with grains and Greek ground beef.
- More veggies: If you’re looking for a recipe that incorporates even more veggies, like bell pepper, check out my roasted summer veggies recipe.
Storage
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More zucchini recipes!
If you’ve tried this roasted summer squash and zucchini recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, YouTube, or TikTok for even more delicious food.
Roasted Summer Squash and Zucchini Recipe
Equipment
- 18×13 sheet pan
Ingredients
- 3 medium yellow squash
- 3 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425F.
- Slice squash and zucchini about ½" thick. There’s no need to peel them.3 medium yellow squash, 3 medium zucchini
- Add the slices to a rimmed baking sheet.
- Drizzle the slices with olive oil, and toss to coat.3 tablespoons olive oil
- Sprinkle the salt, black pepper, herbs, garlic powder, and onion powder over the squash and zucchini. Toss again to coat.1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder
- Spread into an even layer.
- Bake for about 25-35 minutes.
Video
Notes
- Extra-virgin olive oil: Avocado oil also works well.
- Kosher salt: I like to use kosher salt or sea salt. If using table salt, use half the amount or salt to taste.
- Italian seasoning: You can sprinkle the veggies with other spices or another seasoning blend, like herbs de Provence or use fresh herbs like thyme, rosemary, oregano, or basil.
- Garlic powder: Be sure to use powder, not garlic salt.
- Onion powder: Use onion powder, not onion salt.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!