Roasted Summer Squash and Zucchini Recipe

Easy roasted zucchini and summer squash made with simple pantry-staple ingredients and fresh squash for the perfect summer side dish.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 145kcal

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.

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.