Roasted Zucchini and Squash

This roasted zucchini and squash transforms fresh summer veggies into an easy, flavorful side dish! Tossed with Italian seasoning, garlic, and olive oil, then oven-roasted until tender and caramelized.

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Oven Roasted Zucchini and Squash

This roasted zucchini and squash is a quick summer side dish that pairs perfectly with almost any protein. Oven roasting caramelizes the vegetables, highlighting their natural sweetness and giving them a tender, buttery texture my kids adore.

Along with baked zucchini fries and crispy fried zucchini, this easy recipe is a great way to encourage everyone at the table to eat more veggies! Serve it warm or cold as a side dish, or add it to sandwiches, wraps, salads, or pizzas.

The garlic and Italian seasoning add plenty of savory flavor, and finishing with a sprinkle of Parmesan or a drizzle of balsamic glaze takes this dish to the next level.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Zucchini: Slice the zucchini into even sections that will cook at the same time. I like to cook these in round circles, if you prefer zucchini spears that works too.
• Yellow squash: Cut the yellow squash into circles similar to the zucchini.
• Extra virgin olive oil: Toss the squash in the olive oil to give it a nice flavor. The olive oil is similar to glue and helps the seasonings to stick to it as well as gives the squash a nice roasted appearance when baked in the oven.
• Garlic: Minced garlic is a great way to add flavor.
• Italian seasoning: A combination of seasonings already blended together that can be sprinkled overtop the veggies.
• Salt and pepper: Season to taste! Add red pepper flakes if you like a little heat.
• Garnish: While optional, finishing the dish with a sprinkle of Parmesan cheese, a squirt of lemon juice and some fresh herbs like parsley or dill really make the dish pop!

How to Make Roasted Zucchini and Squash

Preheat the oven to 400ºF. While the oven is heating up, slice the zucchini and squash into 1/2-inch slices. Place onto a baking sheet.

In a bowl, stir together the olive oil, garlic, and Italian seasoning. Then evenly pour over the zucchini and squash. Season with salt and pepper.

Bake in the preheated oven for 25 minutes or until zucchini is tender. Add parmesan cheese and parsley if desired and serve warm.

Expert Tips

Here are some tips that will help make your oven-roasted zucchini and squash the best of the best!

• Trim the stem but don’t peel the skin. Wash thoroughly and pat dry.
• Cut each piece to a similar size, whether you cut it into rounds or spears. This helps with even baking.
• Thicker pieces make it easier to avoid soggy veggies, so unless you’re dehydrating them into chips under low and slow heat, cut them to at least 1/2 inch thick for rounds, or quartered for spears.
• If you have a rack, use it to lay your squash on top of the baking sheet. Airflow all around will help it crisp up evenly.
• Do not overcrowd the pan causing too much steam to transfer from one piece to another. Bake in batches or on two separate sheets if necessary.
• Finish under the broiler for a nice extra-crispy texture. If you have sprinkled them with parmesan cheese after baking, placing them under the broiler will give it a nice golden crusty coating.

Serving Suggestions

These simple roasted vegetables go with almost any main dish. Try them alongside baked chicken, steak, or even hearty comfort food:

• Chicken Parmesan or your favorite baked chicken recipe
• Sloppy Joes or meatloaf for a classic family dinner
• Steak bites or oven-cooked steak for a quick protein

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