Julia Walton
Golden, crispy edges with tender centers—this Roasted Zucchini and Squash recipe is a celebration of simplicity and flavor. It’s a go-to side dish that transforms humble vegetables into something crave-worthy with just a few pantry staples. Whether you’re planning a light summer dinner or looking for a fresh addition to your weekly meal prep, this vibrant dish delivers delicious results every time.
The combination of zucchini and yellow squash brings a beautiful contrast in both color and texture. Roasting them at high heat caramelizes their natural sugars, giving each bite a subtle sweetness and a slightly nutty flavor. Finished with a sprinkle of fresh herbs and a touch of lemon juice, this dish pairs wonderfully with grilled meats, pasta, or can even stand alone as a wholesome vegetarian option.
Ingredients for Roasted Zucchini and Squash Recipe
- 2 medium zucchini, sliced into ½-inch rounds
- 2 medium yellow squash, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Juice of ½ lemon (optional, for added brightness)
Step 1: Prep the Vegetables
Start by washing the zucchini and yellow squash thoroughly. Trim off the ends and slice both vegetables into uniform ½-inch thick rounds. Keeping the slices the same thickness ensures even roasting and a consistent texture throughout.
Step 2: Season and Toss
Place the sliced zucchini and squash into a large mixing bowl. Drizzle with olive oil, then sprinkle in garlic powder, onion powder, salt, and black pepper. Toss well until all pieces are evenly coated with oil and seasoning.
Step 3: Arrange on Baking Sheet
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned zucchini and squash in a single layer, making sure the slices don’t overlap. This helps them roast instead of steaming.
Step 4: Roast to Perfection
Place the tray in the preheated oven and roast for about 20–25 minutes. Flip the slices halfway through to ensure both sides get beautifully golden and crisp. The squash should be tender with nicely caramelized edges.
Step 5: Garnish and Serve
Once roasted, remove from the oven and let cool slightly. Finish with a squeeze of fresh lemon juice for brightness and a sprinkle of chopped parsley if desired. Serve warm as a side dish or chilled for a refreshing snack.
Estimated Nutrition
Per 1-cup serving (approximately):
- Calories: 95
- Protein: 2g
- Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 4g
- Sodium: 230mg
Note: Nutritional values are approximate and may vary depending on exact ingredients and portion sizes.
Frequently Asked Questions
1. Can I use only zucchini or only squash?
Absolutely! You can roast just zucchini or just yellow squash—adjust the quantity to keep the proportions consistent.
2. Do I need to peel the zucchini and squash?
No peeling needed. The skin is tender, flavorful, and helps the rounds keep their shape during roasting.
3. Can I add cheese on top?
Yes, a sprinkle of Parmesan or feta cheese after roasting adds extra flavor and richness.
4. What other spices can I use?
Try adding smoked paprika, Italian seasoning, red pepper flakes, or fresh thyme for extra depth and variety.
5. Is this dish vegan and gluten-free?
Yes! This roasted zucchini and squash recipe is naturally vegan and gluten-free.
6. Can I make this in an air fryer?
Definitely. Cook at 400°F (200°C) for about 10–12 minutes, shaking the basket halfway through.
7. Why did my squash come out soggy?
Overcrowding the pan or slicing too thin can cause steaming instead of roasting. Spread them out in a single layer and keep slices around ½ inch thick.
8. Can I make this ahead of time?
Yes, you can roast the vegetables up to a day in advance. Store in the fridge and reheat just before serving for best results.
Roasted Zucchini and Squash Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
Looking for a vibrant, delicious side that pairs well with almost anything? This Roasted Zucchini and Squash recipe is your perfect answer. With just a handful of ingredients and minimal prep time, you can create a colorful, flavorful dish that fits any meal. Whether you’re planning quick breakfast options, need healthy snack ideas, or want easy dinner pairings, this recipe has it all. The vegetables roast beautifully, offering crisp edges and tender centers seasoned to perfection. It’s one of those food ideas that you’ll keep coming back to—simple, wholesome, and incredibly satisfying.
Ingredients
2 medium zucchini, sliced into ½-inch rounds
2 medium yellow squash, sliced into ½-inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Juice of ½ lemon (optional, for added brightness)
Instructions
- Preheat oven to 425°F (220°C).
- Wash zucchini and squash, trim ends, and slice into ½-inch rounds.
- Toss slices in a bowl with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread in a single layer on a baking sheet lined with parchment or lightly greased.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Remove from oven, garnish with lemon juice and parsley if desired.
- Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer