Our Roasted Zucchini and Summer Squash recipe offers a quick, healthy, and flavorful side dish that’s easy to prepare in 20 minutes. It’s versatile, tasty, and perfect for various meals.
Table of contents
Why You’ll Love our Roasted Zucchini and Summer Squash
If you’re looking for a quick, delicious, and healthy side dish, this is the perfect recipe for you! This roasted zucchini and summer squash recipe is not just easy to make but also bursting with flavor! This is one of my go-to spring and summer side dishes and I can’t wait to make it all Summer long!
Healthy Option: This dish is packed with vitamins and minerals and is a great way to up your veggie intake!
Quick and Easy: Taking just minutes to prep and about 20 minutes to roast, this side dish is perfect for busy weeknights and laid back weekend meals alike!
Versatile: Perfect as a side dish or tossed in salads.
Everyone Will Love It: Everyone I make this perfectly roasted veggie side dish for loves it! Make it for your friends and family.
READ NEXT: Looking for more awesome side dishes? You’ll love our Easy Balsamic Glazed Roasted Carrots, Sautéed Mushrooms in Garlic and Wine Sauce, and Creamy Mashed Potatoes in the KitchenAid Mixer.
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Ingredients
- Zucchini
- Summer Squash
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Oregano
- Goat cheese, for garnish (optional)
- Lemon, for garnish (optional)
How to Make Roasted Zucchini and Summer Squash
Preheat the oven to 400°F. Start preparing the vegetables by slicing the zucchini and squash into 1/4″ -1/2″ slices. Toss the slices into a mixing bowl and drizzle them with olive oil. Add the salt, pepper, garlic powder, onion powder, and oregano and mix until each slice is evenly coated with oil and seasoning.
Line a sheet pan with foil or parchment paper and lay the seasoned squash and zucchini in a single layer on the sheet pan. Be careful not to overcrowd the pan or the vegetables will become soggy in the roasting process. Use multiple sheet pans or take turns roasting batches if needed.
Bake the squash and zucchini for 20-25 minutes, keeping an eye on them so they don’t overcook.
If you would like to add a cheesy touch, sprinkle goat cheese crumbles over the vegetables when they have 10 minutes left of baking, then pop them back in the oven to get all melty.
Once perfectly roasted, take them out of the oven, garnish with lemon and basil, and serve!
What to Serve with Roasted Zucchini and Summer Squash
I love serving this as a quick and simple side dish for salmon and chicken.
Tossing some of these deliciously roasted zucchini in a salad or power bowl would be delicious, too!
Try pairing with these dishes:
Tools You’ll Need
Sheet Pan: To roast the vegetables. You may need more than one sheet pan depending on how much you are making.
Mixing Bowl: To season the zucchini and summer squash and evenly distribute olive oil and spices.
Sharp Knives: You will need a good quality sharp knife to slice the zucchini and summer squash.
Tips and Variations
Be careful not to overcrowd the pan, or the vegetables will get soft and mushy. If needed, use more than one sheet pan or cook in batches.
Experiment with different shapes: Instead of cutting the zucchini into 1/4″-1/2″ disks, you can cut them into spears.
In the last 10 minutes of cooking, sprinkle on some goat cheese crumbles or parmesan and let it get all melty.
Recipe Card
Roasted Zucchini and Summer Squash
Course: SidesDifficulty: Easy4
servings5
minutes25
minutes30
minutesIngredients
2 zucchini
2 yellow summer squash
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp oregano
1 tsp fresh cracked pepper
Pinch of salt
Directions
- Preheat the oven to 400°F. Start preparing the vegetables by slicing the zucchini and squash into 1/4″ -1/2″ slices. Toss the slices into a mixing bowl and drizzle them with olive oil. Add a pinch of salt, pepper, garlic powder, onion powder, and oregano and mix until each slice is evenly coated with oil and seasoning.
- Line a sheet pan with foil or parchment paper and lay the seasoned squash and zucchini in a single layer on the sheet pan. Be careful not to overcrowd the pan or the vegetables will become soggy in the roasting process. Use multiple sheet pans or take turns roasting batches if needed.
- Bake the squash and zucchini for 20-25 minutes, keeping an eye on them so they don’t overcook. Once perfectly roasted, take them out of the oven, garnish with lemon, basil, goat cheese, or parmesan, and serve!
