Roasted Zucchini and Squash

This easy recipe for Roasted Zucchini and Squash uses fresh summer squash that’s tossed with oil and Italian seasonings and gets roasted up in the oven until tender. It makes a perfect healthy side dish that is ready in 25 minutes!

I swear zucchini is one of summer’s best surprises. You can turn it into zoodles, stuff it, or shred it into fritters, but my favorite is roasting. Roasting brings out the squash’s natural sweetness and makes slightly caramelized, tender bites that disappear fast at our table.

Why You’ll Love This Roasted Zucchini and Squash

• It’s a great way to use up the abundance of summer zucchini and yellow squash.
• This side dish goes with any protein, side, or main course. 
• You can season it with whatever flavors you enjoy. 
• Toss it into salads, pasta, or your favorite bean dishes.

Ingredients You’ll Need

• Zucchini & Yellow Squash– Abundant in the summer months, both yellow and green summer squash are the perfect vegetable for roasting as they soak up flavor perfectly. 
• Olive Oil – Helps to make the squash tender on the inside. 
• Italian Seasoning – A great blend of seasoning that pairs well with zucchini. You can use whatever you like! 
• Salt & Pepper – Helps to balance the flavors in this healthy side dish. 
• Garnish – Add some grated parmesan cheese to the top for a salty bite and lots of flavor. 

How To Make Oven Roasted Zucchini and Squash

Step 1. Prepare for baking. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Step 2. Cut and season the green and yellow squash. Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Drizzle the olive oil over and toss to evenly coat. Sprinkle evenly with Italian seasoning, salt, and pepper. 

Step 3 Roast & serve. Roast squash for 12-15 minutes, tossing with a spatula halfway through the cooking time to ensure even browning. Garnish with grated Parmesan, if desired, and serve immediately.

Roasted zucchini and squash comes together easily. You can elevate this dish with a few expert tips and variations.

Expert Tips

• Even pieces: Cut the squash into even pieces (about ½” rounds or ¾” half-moons) so everything finishes at the same time.
• Single layer: Spread the pieces in a single layer on a sheet pan. Crowding leads to steaming instead of roasting.
• Pat dry first: Zucchini and yellow squash hold a lot of water. Lightly pat slices with paper towels to remove excess moisture so they roast and brown, not steam.
• Use a hot oven: Roast at 425°F so moisture evaporates quickly and the edges get golden; lower temps can make the squash turn out soft and soggy.
• Optional broil for color: If you want extra caramelization, place the pan under the broiler 1–2 minutes at the end — watch closely so it doesn’t burn.
• Air-fryer option: For crispier edges, cook a single layer at 375°F for 8–10 minutes, shaking once; do batches as needed.

Variations

There are plenty of ways you can change up this versatile summer side dish using the ideas below!

• Garlic + Parmesan: Toss with minced garlic in the last 2 minutes of roasting and finish with grated parmesan and lemon zest.
• Balsamic + Tomatoes: Add halved cherry tomatoes and drizzle with balsamic glaze after roasting.
• Mediterranean: Add sliced red onion and a sprinkle of feta and oregano after roasting.
• Make it a pasta topping: Toss roasted squash with cooked pasta, olive oil, and parmesan for a quick pasta side.
• Air-Fryer option: For a crispier edge, cook in a single layer in your air fryer at 375°F for 8–10 minutes, shaking halfway, until golden and crisp at the edges. (You may need to do this in batches.)
• Serve it in different ways. Add it to a Tortellini Pasta Salad, throw it into a hearty Beef Stew, or use it in Black Bean & Butternut Squash Tacos. 

Storing & Making Ahead

• Fridge: Store cooled roasted zucchini and squash in an airtight container for up to 3 days.
• Reheat: Air fryer at 350°F for 3–5 minutes to revive crisp edges, or warm gently in a skillet with a splash of broth or a quick zap in the microwave.
• Freeze: Not recommended due to texture change. 

FAQs

What’s the difference between zucchini and yellow squash?
Yellow squash often has a bulbous bottom and slightly firmer flesh; both are interchangeable in this recipe and roast up with similar flavor.

How do you cook zucchini and squash without them getting mushy?
Roast at high heat in a single layer so moisture evaporates quickly and pieces brown instead of steaming.

Should summer squash be peeled?
No need to peel — the skin helps the pieces hold together while roasting and adds color.

How can I prevent soggy zucchini when roasting?
Pat the zucchini and squash dry with a paper towel after slicing to remove surface moisture, slice to about 1/2″ thickness, and roast on a hot sheet pan in a single layer to encourage browning rather than steaming.

More Roasted Vegetable Recipes

• Roasted Potatoes and Carrots
• Roasted Broccoli and Cauliflower
• Oven Roasted Beets
• Roasted Delicata Squash
• Roasted Brussels Sprouts with Balsamic
• Vegetables with Feta

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Roast up a pan of this zucchini and squash for a quick side, toss it into pasta or salads, or serve alongside your favorite holiday mains. Try it and tell me what you think