Roasted Squash and Zucchini

This Roasted Squash and Zucchini is a delicious side dish. It is so easy to put together and it is ready to serve in about 30 minutes. The squash, zucchini and onions only need a few minutes of prep. And then they are coated in olive oil, seasoned with lots of fresh herbs and roasted in the oven. You will love every savory bite!

Why this recipe is just so good...

• Although squash is a great summer side dish, they are available year round.
• The flavor of yellow squash and zucchini is fairly neutral which makes them so versatile when you roast them with many different simple spices and seasonings.
• The combination of textures and colors of this dish make it a very pretty presentation. And the roasting time is quick enough for a family weeknight meal and also lovely to serve at a Holiday dinner.
• If you love easy vegetable side dishes, you will want to try my Pan Fried Yellow Squash, Roasted Carrots and Onions, Roasted Asparagus and Carrots or Easy Roasted Vegetables.

Ingredient Notes

Here is the basic ingredient list to make oven roasted squash:

• This recipe uses green summer squash (zucchini) and yellow summer squash. Try not to purchase large zucchini. Smaller squash have smaller seeds and taste better.
• Olive oil and lots of fresh herbs like basil, rosemary, thyme and garlic really add to the Italian flavor. But you can substitute dried herbs such as Italian seasoning in this recipe.

Optional Flavors

Here are some ideas you can use for more delicious flavors

• Use yellow or white onions instead of red onions. Or if you want a lighter, fresher flavor, try some scallions or chives.
• If you'd like to add a bit of heat, sprinkle on a ¼-1/2 teaspoon of dried red pepper flakes.
• Some other herbs to try that would be delicious with squash are cilantro, dill or sage.
• To add a slightly sweet, acidic flavor, drizzle a bit of aged balsamic vinegar over the squash.
• Try a sprinkle of feta, parmesan or mozzarella cheese over the roasted squash. It would add a nutty, salty flavor to the squash.

How to make roasted squash and zucchini

• Cut squash and zucchini slices approximately ¼ inch thick, leaving peel on. Thinly slice onion.
• Since squash has a high water content, you should lay them out on paper towels and pat dry thoroughly.
• Combine all vegetables in a large bowl and drizzle on the olive oil and sprinkle spices. Stir to mix well.
• Spread squash and onions out onto a large sheet pan in a single layer. Line with parchment paper for easier clean up. Or spray the pan with some non-stick baking spray.

• Roast in a 400°F preheated oven for 10 minutes. Stir and continue to cook another 5 minutes or until tender and golden brown.
• Total cooking time will be determined on how thick or thin you slice the vegetables.
• If you would like the squash a bit crispier, place pan under the broiler for 2 minutes. For best results, watch it carefully so they don't burn.

FAQ & Kitchen Tips

• You don't have to peel squash or zucchini. It is fairly thin and softens nicely as it cooks. And the skin has many of the vitamins in the vegetable.

Here are some more healthy side dishes to serve:

If you tried and enjoyed this recipe, I'd love if you come back and leave a comment and a 5 star rating. This tells me what recipes you like and what to see more of. Thank you!