Easy Roasted Zucchini and Squash Recipe

Name: roasted zucchini and squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 medium Zucchini (- Washed and sliced into half-moon pieces); 2 medium Yellow summer squash (- Washed and sliced into half-moon pieces); 1 medium Onion (- Sliced into half-moon pieces (optional)); 2 tbsp Olive oil (-For roasting); 1 tsp Salt To taste (-To taste); 1/2 tsp Black pepper (-To taste); 1 tsp Garlic powder (-minced Or 2 cloves fresh garlic); 1/4 cup Parmesan cheese (-OptionaLl for topping); 1 tbsp Italian seasoning (-Optional for extra flavor); 1 tbsp Fresh herbs (-thyme or rosemary Optional, for flavor and garnish); 1 tbsp Lemon juice Optional (-for added freshness); 1/2 tsp Red pepper flakes Optional (-for a touch of heat)

This roasted zucchini and squash recipe happened because my neighbor kept bringing me bags of squash from her garden and I was running out of ways to use them up. Oliver usually turns his nose up at any vegetable that isn't corn or carrots, but something about roasting these until they get all caramelized and crispy on the edges changed his mind completely. Now he actually asks for them, which I never thought would happen with any vegetable.

A gray bowl containing roasted slices of green zucchini and yellow squash, topped with a sprinkle of fresh rosemary and salt.

Why You'll Love This Roasted Zucchini and Squash Recipe

I used to think zucchini and squash were just boring vegetables you had to choke down to be healthy. Then I started roasting them instead of boiling or steaming, and it completely changed everything. The high heat caramelizes the outside while keeping the inside tender, so you get this sweet, nutty flavor instead of that bland watery taste. Oliver went from hiding squash under his napkin to actually putting it on his plate without me asking.

What makes this recipe work so well is how simple it is. You literally just slice everything up, toss it with oil and salt, and stick it in a hot oven. No fancy techniques or weird ingredients - just vegetables getting crispy and delicious. It takes about the same time as making rice or pasta, so you can throw it in the oven while you're cooking the rest of dinner. Plus, it uses up all that summer squash that somehow multiplies in your garden when you're not looking.

Jump to:

Why You'll Love This Roasted Zucchini and Squash Recipe
Ingredients for Roasted Zucchini and Squash
How To Make Roasted Zucchini and Squash Step By Step
Smart Swaps for Roasted Zucchini and Squash
Roasted Zucchini and Squash For Variations
Equipment For Roasted Zucchini and Squash
Storing Your Roasted Zucchini and Squash
What to Serve With Roasted Zucchini and Squash
Top Tip
Grandma's Hidden Recipe: A Family's Legacy
FAQ
Vegetable Victory!
Related
Pairing
roasted zucchini and squash

Ingredients for Roasted Zucchini and Squash

The Vegetables:

Zucchini
Yellow summer squash
Onions

For Roasting:

Olive oil
Salt
Black pepper
Garlic powder

A wooden cutting board with thinly sliced green zucchini, yellow squash, and onions, accompanied by small bowls of tomato sauce and herbs like rosemary.

Optional Extras:

Parmesan cheese
Italian seasoning
Fresh herbs like thyme or rosemary
Lemon juice
Red pepper flakes

Same ingredients on a wooden cutting board: sliced zucchini and yellow squash, onions, rosemary, and bowls of tomato sauce.

How To Make Roasted Zucchini and Squash Step By Step

Get Your Oven Ready:

Preheat oven to 425°F
Line a big baking sheet with parchment paper
Move oven rack to middle position

Roasted vegetable assortment: yellow and red bell peppers, grilled asparagus, whole mushrooms, and small bowls with shredded cheese, olive oil, and hard cheeses.

Prep the Vegetables:

Wash zucchini and squash
Cut off the ends
Slice into half-moon pieces about ¼ inch thick
If using onions, cut into similar sized pieces
Put everything in a large bowl

A wooden cutting board with whole zucchinis, yellow squash, sliced onions, small bowls of spices (salt, pepper, dried herbs), and olive oil.

Season and Mix:

Drizzle olive oil over vegetables
Sprinkle with salt, pepper, and garlic powder
Toss with your hands until everything's coated
Let sit for 5 minutes to pull out some water

Chopped vegetables on a wooden board: green zucchini slices, yellow squash slices, thinly sliced red onions, and fresh herbs like parsley, with small bowls of spices.

Roast Them:

Flip once halfway through if you remember
Spread vegetables in single layer on baking sheet
Don't overcrowd or they'll steam instead of roast
Bake 20-25 minutes until edges are golden brown

A roasting pan filled with sliced onions, carrots, yellow and red beets, topped with fresh thyme and parsley, with small bowls of salt and olive oil on the side.

Smart Swaps for Roasted Zucchini and Squash

I've tried this recipe with whatever vegetables I had lying around, and most things work if you adjust the cooking time:

Vegetable Swaps:

Yellow squash → Any summer squash works
Zucchini → Eggplant cut the same way
Both → Bell peppers and onions
Fresh → Frozen works but gets mushier

Oil Options:

Olive oil → Avocado oil for higher heat
Regular → Coconut oil if you like that flavor
Oil → Butter melted works too
Any → Cooking spray if you're watching calories

Seasoning Changes:

Garlic powder → Fresh minced garlic
Italian herbs → Whatever herbs you have
Salt and pepper → Everything bagel seasoning
Basic → Add parmesan cheese on top

Cooking Method:

High heat → Lower heat but longer time
Oven → Air fryer at 400°F for 12-15 minutes
Roasted Zucchini and Squash → Grilled in a basket
Sheet pan → Cast iron skillet

Roasted Zucchini and Squash For Variations

Italian Style:

Add cherry tomatoes in the last 10 minutes
Sprinkle with parmesan cheese
Drizzle with balsamic vinegar when done
Throw in some fresh basil leaves

Mexican Flavors:

Use cumin and chili powder instead of Italian herbs
Add diced bell peppers
Squeeze lime juice over finished vegetables
Serve with cilantro on top

Garlic Lover's Version:

Use fresh minced garlic instead of powder
Add whole garlic cloves to roast alongside
Finish with garlic butter
Oliver won't eat this one but adults love it

Cheese Version:

Sprinkle mozzarella cheese in last 5 minutes
Add breadcrumbs for crunch
Makes it more like a casserole
Kids eat more vegetables when there's cheese

Simple Herb Mix:

Whatever fresh herbs you have growing
Rosemary and thyme work great
Add lemon zest at the end
Makes it smell amazing

Equipment For Roasted Zucchini and Squash

Large baking sheet or sheet pan
Sharp knife for cutting
Cutting board
Large mixing bowl
Measuring spoons

Storing Your Roasted Zucchini and Squash

Same Day:

Keep them uncovered at room temperature for a few hours
Don't put them in a container or they'll get soggy from steam
Reheat in the oven for 5 minutes to crisp them back up
Microwave works but they won't be crispy anymore

Next Day:

Store in fridge in a container once they're completely cool
Will keep for 2-3 days but texture changes
Best reheated in oven or toaster oven
Oliver will eat them cold as a snack sometimes

Don't Freeze:

They turn to mush when you thaw them
Not worth the freezer space
Just make smaller batches instead

Make Ahead Tips:

You can cut up the vegetables in the morning
Keep them in the fridge until ready to roast
Don't add oil and seasoning until you're ready to cook
Takes the same amount of time but saves prep during dinner rush

What to Serve With Roasted Zucchini and Squash

These vegetables go with basically anything you're already making for dinner, which is why I make them so often. We eat them with grilled chicken, pork chops, burgers, fish, or whatever meat I'm cooking that night. They work with simple weeknight dinners like baked chicken, spaghetti, meatloaf, or tacos when I want to add vegetables without much extra work. For nicer dinners when we have people over, they taste good with roast beef, salmon, or stuffed chicken without being too complicated or strange.

Oliver likes them best with plain grilled chicken or pasta because he doesn't like when too many different flavors are happening on his plate at once. The Roasted Zucchini and Squash vegetables are sweet from getting brown in the oven, so they don't fight with other foods - they just make the plate look better and give me something to point to when Oliver claims there are no vegetables. I've made them for backyard cookouts and dinner parties, and people always eat them up.

Top Tip

If you end up with leftovers, chop them up and throw them in scrambled eggs or pasta the next day. They're not crispy anymore but they still taste good mixed into other stuff, and it's a sneaky way to get Oliver to eat vegetables for breakfast without him realizing it. I've also tossed cold leftoverRoasted Zucchini and Squash into salads or grain bowls for lunch - adds some substance and flavor without having to cook anything new.

Another trick I learned is to salt the cut vegetables and let them sit in a colander for about 10 minutes before roasting. This pulls out extra water so they get crispier in the oven instead of steaming. I used to skip this step because it seemed like extra work, but it really does make a difference in the final texture. Just pat them dry with paper towels before tossing with oil and seasonings, and you'll get way better results.

Grandma's Hidden Recipe: A Family's Legacy

My Grandma had a secret withRoasted Zucchini and Squash that she never told anyone until I was helping her clean out her recipe box after she moved to the senior home. Tucked behind a bunch of old church cookbook recipes was a handwritten note that just said "Add bacon grease to the oil - not too much, just a spoonful." She'd been saving bacon grease in a jar by her stove for decades, and turns out she'd been sneaking it into these vegetables the whole time.

When I asked her about it, she just laughed and said everyone always wondered why her Roasted Zucchini and Squash vegetables tasted better than anyone else's at potluck dinners. The bacon grease added this smoky flavor that made the vegetables taste like they'd been cooked over a fire. She'd use about a tablespoon mixed with the olive oil, just enough to give them that extra something without making them taste like bacon.

FAQ

How do you keep zucchini from getting soggy when roasting?

Cut them into even pieces and don't pile them on top of each other on the pan. Salt them first and let sit for 5-10 minutes to pull out water, then pat dry before adding oil. High heat and single layer are key.

What temperature do you cook zucchini and squash in the oven?

I use 425°F which gets them crispy on the outside without burning. Some people go as low as 400°F or as high as 450°F, but 425°F works best in my oven and doesn't require watching them constantly.

What seasoning is good forRoasted Zucchini and Squash ?

Salt, pepper, and garlic powder are the basics that everyone likes. Italian seasoning, parmesan cheese, or fresh herbs make it fancier. Oliver prefers just salt and a little parmesan cheese sprinkled on top.

How healthy is Roasted Zucchini and Squash ?

Pretty healthy - low calories, lots of vitamins, and fiber. The olive oil adds some good fats but not tons of calories. Way better for you than most side dishes, and Oliver actually eats them which makes me feel less guilty about his diet.

Vegetable Victory!

Now you know how to makeRoasted Zucchini and Squash that even picky kids will actually eat instead of hiding under their napkins. This recipe has saved me from so many dinner battles with Oliver, and it uses up all that summer squash that keeps showing up from neighbors' gardens. Plus, I can feel good about serving vegetables that taste good instead of just being something we have to eat because they're healthy.

Want more family dinner ideas that don't cause fights? Our Easy Chicken Flautas Recipe is another weeknight hit that gets Oliver excited about what's for dinner. Need something fancy for when people come over? Try our Easy Seafood Bisque Recipe that tastes like you worked all day but really didn't. Or go big with The Best Lobster Salad Recipe Ready in 15 minutes when you want to feel fancy without spending hours in the kitchen!

Share your Roasted Zucchini and Squash vegetable pictures! I love seeing other parents get their kids to eat vegetables without having to bribe them with dessert first.