Roasted Zucchini and Squash

A simple side dish made with zucchini, yellow squash and a few basic ingredients.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 87kcal

Author Ashley C.

Ingredients

2 medium zucchini
2 medium yellow squash
1 tablespoon extra virgin olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Grated parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil.
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 the zucchini and toss to evenly coat.
Sprinkle evenly with Italian seasoning, salt, and pepper (more or less to your taste).
Roast squash for 12-15 minutes, tossing with a spatula halfway through the cook time to ensure even browning.
Garnish with grated Parmesan, if desired, and serve immediately.

Notes

Storing Leftovers: Leftover roasted zucchini can be stored in an airtight container in the fridge for 3 days. Because of the high water content, freezing is not recommended.

Reheating: To reheat your zucchini, add it to a skillet over medium-low heat and saute until warmed through. You can also reheat it in the microwave or air fryer.

Nutrition