Roasted Zucchini and Squash

Why You’ll Love This Recipe

Roasted Zucchini and Squash is a simple, healthy, and flavorful side dish that brings out the natural sweetness of the vegetables. With just a few basic ingredients and minimal prep time, it’s a perfect complement to grilled meats, pasta, or grain bowls. The roasting process gives the vegetables a tender texture and golden-brown edges, enhancing their taste with a subtle, savory caramelization.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchiniyellow squasholive oilgarlic powderonion powdersaltblack pepperItalian seasoning (optional)grated Parmesan cheese (optional)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Wash and slice the zucchini and yellow squash into ¼-inch thick rounds or half-moons.

Place the sliced vegetables in a large bowl and drizzle with olive oil. Toss to coat evenly.

Sprinkle garlic powder, onion powder, salt, black pepper, and Italian seasoning (if using) over the vegetables. Toss again to distribute the seasonings.

Spread the zucchini and squash in a single layer on the prepared baking sheet.

Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and lightly browned.

If desired, sprinkle with grated Parmesan cheese in the last 5 minutes of roasting.

Serve warm as a side dish or over grains, pasta, or salads.

Servings and timing

This recipe serves 4 as a side dish.Preparation time: 10 minutesRoasting time: 20-25 minutesTotal time: 30-35 minutes

Variations

Add sliced red onions or cherry tomatoes for more color and flavor.

Use smoked paprika or chili flakes for a spicier twist.

Try fresh herbs like thyme or rosemary instead of dried seasoning.

Roast with a drizzle of balsamic vinegar for a tangy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 375°F (190°C) for 10 minutes or in a skillet over medium heat until warmed through.Avoid microwaving if possible, as it can make the vegetables soggy.

FAQs

Can I use only zucchini or only squash?

Yes, you can use either one if that’s what you have on hand.

Why are my vegetables soggy?

Make sure to spread them out in a single layer and avoid overcrowding the pan.

Do I have to peel the zucchini or squash?

No, the skin is tender and edible—just wash them well.

Can I grill instead of roast?

Yes, this recipe adapts well to the grill for an added smoky flavor.

Is this dish low-carb?

Yes, it’s a great low-carb and keto-friendly side.

Can I prep this ahead of time?

You can slice and season the vegetables ahead, but roast just before serving for best texture.

What other seasonings can I use?

Curry powder, Cajun spice, or lemon pepper work well too.

Can I freeze roasted zucchini and squash?

It’s not recommended, as the texture becomes mushy after thawing.

Can I roast them with other vegetables?

Yes, just ensure all veggies are cut to similar sizes for even cooking.

What kind of oil is best?

Olive oil is ideal, but avocado oil or melted ghee also work.

Conclusion

Roasted Zucchini and Squash is a go-to side dish that’s both delicious and nourishing. With flexible seasoning options and quick prep, it’s an easy way to add more veggies to your meals while keeping things flavorful and satisfying.

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