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GET IT NOWThis Is My Favorite Zucchini And Squash Recipe
I love the ease and simplicity of throwing any and all kinds of veggies in the oven, but let me tell you, there’s something special about this roasted zucchini and squash recipe. A few somethings, actually:
- Caramelized, tender, savory, and a little sweet – The tenderness of perfectly cooked zucchini and squash shines in its own way that hits different. Roasting brings out their sweetness, while my easy seasoning blend leans herby, garlicky, and savory.
- All the summer vibes – I try to avoid turning on the oven when it’s super hot in the summer, but I’ll make an exception for summer squash. And you should, too. 😉
- Simple ingredients – You probably have all you need in your pantry, and this is a vegetable side dish you can feel good about.
- Fast and easy – These cook much faster than most roasted vegetables. If you don’t have time for roasted cauliflower, carrots, or broccoli, you probably still have time to roast zucchini and squash! And most of that time is hands-off.
If that wasn’t enough, this is one of my best zucchini and squash recipes when you have too much squash to use up. I come back to it every year. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini and squash recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini And Squash – Slice both types of summer squash into uniform 1/2-inch thick circles. You can also do it with just one or the other, or follow my recipes for baked zucchini (cut a different way) or yellow squash instead.
- Olive Oil – Adds flavor, promotes browning, and helps the seasonings stick. I’ve also made this roasted squash and zucchini recipe with avocado oil.
- Seasonings – My go-to blend is Italian seasoning mix (make it in 5 minutes with dried oregano, marjoram, basil, thyme, rosemary, and sage!), garlic powder, sea salt, and black pepper. Since the roasting time is quick here, you can also swap in fresh minced garlic. See my seasoning variations below for other flavor options!
How To Roast Zucchini And Squash
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. In a large bowl, drizzle the veggies with olive oil. Season with the Italian seasoning, garlic powder, sea salt, and black pepper. Toss to coat.
- Roast. Arrange the squash in a single layer on a large baking sheet (this is my favorite that never sticks!), and bake in the oven until tender.
- Broil (optional). Place the roasted zucchini and squash under the broiler for a few minutes to get some browning. I always include this step!
My Recipe Tips
- Cut even slices, and not too thin. I recommend 3/8- to 1/2-inch rounds, which cook fast enough but don’t get mushy too easily. And slicing them all the same thickness helps them cook at the same rate.
- Do you have to line the pan? I use this USA-made pan and don’t even need to line it — it never sticks and is easy to clean. But you can certainly line with parchment paper if you want to! I don’t recommend foil for roasted zucchini and squash, as it’s prone to sticking.
- Don’t crowd the pan. Each piece should be flat on the pan without overlapping, ideally with some space between the pieces. If they’re packed or overlapping, you’ll get a steaming effect and miss out on that delicious caramelization.
- Be careful not to overcook. Zucchini and squash recipes are best when they’re tender but still have a little bite. Don’t let them get mushy! A good sign of doneness is when they’re no longer opaque bright white, and I also poke them with a fork to check.
- Watch closely when broiling. I always do the broiling step to get browning and a deeper flavor, but vegetables can go from browned to burned fast. Check every minute or so!
Roasted Zucchini And Squash (Easy Recipe)
My roasted zucchini and squash recipe is simply seasoned with Italian herbs and garlic powder, and baked to perfection. Just 15 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C).
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In a large bowl, drizzle the sliced zucchini and squash with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper. Toss to coat.
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Arrange the vegetables in a single layer on a large baking sheet. You can line it with parchment paper first, or simply spray with cooking spray like I do.
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Roast zucchini and squash in the oven for 10-12 minutes, until tender.
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Optional step: If you want the zucchini browned more, broil for 3-6 minutes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get perfectly tender, evenly roasted zucchini and squash.
- Variations: Check out my seasoning variations below for other flavor options.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: I usually warm leftover squash and zucchini in the oven again, or pop the slices in my air fryer at 350 degrees F. The microwave leaves the vegetables more mushy.
- Freeze: I recommend flash freezing on a sheet pan in a single layer first (this prevents sticking). Once solid, transfer to a zip lock bag and keep in the freezer for up to 3 months. If you want to freeze the vegetables raw, follow my method for freezing zucchini (it works for squash too!).
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Zucchini And Squash
Seasoning Variations
The above is my simplest roasted squash and zucchini recipe, but ypu can mix it up! Here are some variations I’ve made:
- Spicy – Add chili powder, cayenne, or red pepper flakes with the seasoning. Sometimes I swap it all for a teaspoon of Cajun seasoning.
- Lemon – Add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest at the same time as the olive oil. You can also simply sprinkle the zucchini and squash with my lemon pepper seasoning before roasting, or serve with lemon wedges at the end.
- Onions – Sometimes I throw in thinly sliced onions with the squash. They caramelize in the oven!
- Fresh Herbs – While my baked zucchini and squash recipe already includes dried herbs, you get a more herby feel if you use fresh. You can replace the dried herbs with 1/2 to 1 tablespoon fresh, or just sprinkle extra fresh herbs on top after roasting. I like basil, parsley, or thyme.
- Butter – Drizzle the vegetables with a little melted butter (or even my compound butter) after roasting for a cozy finish. It’s the same trick I use to add extra flavor to air fryer potatoes and sauteed mushrooms!
- Cheesy – After adding oil and seasonings, toss with grated parmesan cheese before roasting. This is similar to my air fryer zucchini, but you can do it with mixed squash and use the oven, too.
Serving Ideas
Zucchini and squash recipes go with just about anything! Here are some of my favorite pairings with this one:
- Chicken – The slightly sweet flavor of roasted vegetables pairs wonderfully with juicy paprika chicken or garlic lemon chicken, but feel free to keep it super simple with my healthy baked chicken breast or chicken leg quarters.
- Seafood – Roasted zucchini and squash go with almost any fish! I like them with grilled salmon or baked cod on weeknights. If you’re feeling fancy, try my pan fried scallops.
- Steak – For a hearty meal, make my seared ribeye recipe or marinated flank steak.
- Bowls – These are delicious added to other dishes, too! I like to toss them with spaghetti squash and parmesan, serve them over greens with sun-dried tomatoes and feta, or swap the squash in my butternut squash salad to make it more summery.
More Zucchini And Squash Recipes
Zucchini and squash are my favorite summer vegetables, so I have lots more recipes with them. All of these can be made with one or both of these veggies:
29 Comments
Sherry Denton
1Love your recipe! I have never been very fond of squash or zucchini, but I could eat this every day! My husband loves it too!
Wholesome Yum D
0That’s such a huge compliment, Sherry, thank you! It means a lot that it won over both of you.
ladybuug10
1This recipe is awesome! We were celebrating our 17th wedding anniversary and just wanted to cook something different at home and eat at home. So chose to have this recipe with fish. Now my curiosity moved us to cook it 2 ways, roasted and sauteed. So cooking it either way It went very well with Lemon Pepper Tilapia. It was so good I subscribed to you on You Tube and chose to also follow you on Facebook. Thank you so much. I look forward to trying more of your recipes.
Maya | Wholesome Yum
0Awww, thank you so much! Happy anniversary!
Melissa
0The zucchini and yellow squash turned out a lovely golden brown without being soggy. I usually ‘undercook’ zucchini and squash because my family really dislikes soggy or wet texture with this vegetable so I was glad to find this recipe and even more thankful it turned out well. Adding this to my list of veg sides for the future!
Maya | Wholesome Yum
0Thank you so much, Melissa! That’s a great tip, agree summer squash is best when it’s tender but not soggy.
David M
0I didn’t have any Italian seasoning so I just used S&P and garlic powder with the olive oil. I did add parmesan at the end and broiled it for about 5 minutes. It was good, but a little mushy. Did I overcook it?
Maya | Wholesome Yum
0Hi David, Yes, if it was mushy it means it’s overcooked. The timing can vary depending on your oven, your pan, and size and water content of your squash. I would remove it sooner next time, especially if you plan to broil for 5 minutes after roasting. Hope this helps!
Jan
0I did end up adding cherry tomatoes and sliced onions to the recipe. I did everything else as is except for sprinkling a little crushed red pepper flakes on at the end for just a touch of heat. This was delicious. I used one zucchini, one yellow squash, and one golden squash which was what I had on hand. I baked it for 12 minutes and then broiled for 6 minutes. It came out perfectly. This will go on my summer rotation.
Wholesome Yum D
0Jan, that sounds absolutely delicious! Love the colorful mix of squash and the touch of heat from the red pepper flakes. So glad it’s earned a spot in your summer rotation!
Jan
0I’m thinking of throwing some cherry tomatoes in with the squash, onion, and zucchini and hope they blister a bit. What do you think?
Maya | Wholesome Yum
0That would be great, Jan! The only thing is the tomatoes might release some liquid so your other veggies might not brown as much.
sharon Tarr
0Can I dice the squash instead of slicing?
Maya | Wholesome Yum
0Hi Sharon, Yes, you can, but it will affect the roasting time depending on the size. I also prefer the texture sliced because the skin all the way around gives the pieces more structure.
Mary
0The roasted squash and zucchini was very tasty. I used McCormick Garlic Herb and Pepper seasoning with Kosher salt and No Salt Tony Chacheres Creole Seasoning.
Love, love and love
Maya | Wholesome Yum
0Thank you, Mary! And thanks for sharing your seasoning variation.
Andrea
0Very good, liked the spices.
Mary JC
0I used Zuchini & yellow squash, seasoned with colima sea salt + rosemary blend. Sauteed in Kerry Gold butter in a stainless steel pan. The entire batch was eaten! Very light, very easy, and a very happy Husband. I served this with a green salad, and chicken breast topped with bacon & smoked gouda in the air fryer. Thank you!
Maya | Wholesome Yum
0Thank you for sharing, Mary! That sounds like a delicious meal.
Brenda
0This recipe was super easy to make and got lots of compliments. I made it with zucchini and crookneck squash. Broiling for 2-3 minutes at the end was key to the browning. Watch closely so you don’t scorch it.
Maya | Wholesome Yum
0Thank you, Brenda! Love that you got compliments on it.
Joyce Clarkston
0I usually stuff yellow squash with ground pork, rice & tomatoes (Lebanese recipe). I cut up the leftover necks of the yellow squash & some zucchini to use with this recipe. My family loved it!
Laura
0Yum! All I had was yellow squash from my garden. Flavor was fantastic. I kept it in the oven longer as the salmon wasn’t done yet, and they weren’t as browned as I wanted. Next time I’m going to broil the last few minutes as the optional step indicates.
Vicki
0This is the only way to eat squash as everyone loved it including squash haters.
Amy
0Oh my goodness this recipe was delicious!!! I have just begun loving squash…in my 60’s! Thank you for a quick, easy, and yummy recipe.
Georgia Marnell
0The recipe I know should be good, low-fat and easy. Also not expensive!
Jess
0this is one of my most go-to side dishes that I just love to make! Thank you so much for sharing this recipe!
Andie
0My family loved these roasted squash, the perfect add to our dinner!
Sharina
0This is a must-keep recipe! This roasted zucchini and squash goes perfectly with our fav pork chops! We are filled and we had so much fun!