Roasted Zucchini and Squash

This roasted zucchini and squash recipe creates perfectly caramelized vegetables with crispy golden edges using simple oven roasting technique. Easy roasted zucchini and yellow squash delivers concentrated flavors and satisfying textures that transform humble garden vegetables into irresistible side dishes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: American, Mediterranean

Calories: 85

Ingredients Equipment Method Notes

Ingredients

2 medium Fresh zucchini Firm, unblemished
2 medium Yellow summer squash Similar size to zucchini
3 tablespoons Extra virgin olive oil For coating vegetables
1 teaspoon Kosher salt Enhances natural sweetness
0.5 teaspoon Fresh black pepper Freshly ground preferred
0.5 teaspoon Garlic powder Optional flavor enhancement
2 tablespoons Fresh herbs Parsley, thyme, or oregano
0.25 cup Parmesan cheese Grated, optional topping
0.25 teaspoon Red pepper flakes Optional heat

Equipment

1 Large rimmed baking sheet For even roasting
1 Sharp knife For uniform cutting
1 Cutting board For vegetable prep
1 Paper towels For drying vegetables

Method

Sprinkle with fresh herbs and cheese before serving
Prep - Wash and trim ends from zucchini and yellow squash
Cut - Dice vegetables into uniform 1-inch cubes for even cooking
Dry - Pat vegetable pieces completely dry with paper towels
Toss - Coat vegetables with olive oil until lightly covered
Season - Add salt, pepper, and optional seasonings to taste
Arrange - Spread in single layer on baking sheet without overcrowding
Roast - Cook 20-25 minutes until edges are golden brown
Flip - Turn vegetables halfway through for even browning
Garnish - Sprinkle with fresh herbs and cheese before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.