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

roasted zucchini and squash

This simple and flavorful roasted zucchini and squash recipe is perfect for turning garden veggies into a sweet, crispy side dish that even picky eaters, like Oliver, will love. With a few basic ingredients and minimal effort, you'll get perfectly caramelized vegetables.
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Baked squash and zucchini with cheese, Roasted squash and zucchini and onions, Roasted zucchini and squash Calories, Roasted zucchini recipe, Simple squash and zucchini recipes, Squash and zucchini casserole
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 120kcal
Cost: $5 - $7

Equipment

  • 1 Large baking sheet (For roasting the vegetables)
  • 1 Sharp knife (To slice the vegetables into even pieces)
  • 1 Cutting board (For chopping the vegetables)
  • 1 Large mixing bowl (To toss the veggies with oil and seasonings)
  • 1 Measuring spoons (For accurate seasoning amounts)

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 tablespoon Olive oil -For roasting
  • 1 teaspoon Salt To taste -To taste
  • ½ teaspoon Black pepper -To taste
  • 1 teaspoon Garlic powder -minced Or 2 cloves fresh garlic
  • ¼ cup Parmesan cheese -OptionaLl for topping
  • 1 tablespoon Italian seasoning -Optional for extra flavor
  • 1 tablespoon Fresh herbs -thyme or rosemary Optional, for flavor and garnish
  • 1 tablespoon Lemon juice Optional -for added freshness
  • ½ teaspoon Red pepper flakes Optional -for a touch of heat

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
    Roasted vegetable assortment: yellow and red bell peppers, grilled asparagus, whole mushrooms, and small bowls with shredded cheese, olive oil, and hard cheeses.
  • Wash and slice the zucchini, squash, and onion into even half-moon pieces.
    A wooden cutting board with whole zucchinis, yellow squash, sliced onions, small bowls of spices (salt, pepper, dried herbs), and olive oil.
  • Drizzle olive oil and season with salt, pepper, and garlic powder. Toss to coat.
    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.
  • Spread the vegetables on the baking sheet and roast at 425°F for 20-25 minutes.
    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.
  • Optionally, sprinkle with Parmesan cheese or fresh herbs before serving.
    A gray bowl containing roasted slices of green zucchini and yellow squash, topped with a sprinkle of fresh rosemary and salt.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.
 

Nutrition

Serving: 0.3g | Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 260mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 2mg