Roasted Zucchini and Squash
Simply seasoned and roasted to perfection. This Roasted Zucchini and Squash recipe is super easy to make and is ready in just 30 minutes. Roasting is a great way to use up your garden's abundance of summer squash.
You'll find that roasted squash is easily customizable and fantastic for meal prepping. This recipe is about as simple as it gets in terms of seasoning, however, summer squash can take on so much flavor from whatever it is seasoned with. So, feel free to use your favorite seasonings.
This is one of my go-to side dishes for meal prepping. Squash reheats very well and is a great healthy side dish that you can easily pair with your favorite protein. Try it with this Smothered Chicken or even this Meatballs and Gravy recipe.
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I prefer to cut my summer squash about 1/2-inch thick for roasting. This will help prevent the squash from getting overcooked when roasted. Since summer squash is a fast-cooking vegetable, it is easy to overcook it. Thicker pieces will do better than thinner pieces when cooked.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Roasted zucchini and squash do not freeze well.
Use your leftovers in your favorite soup, in a frittata or mixed into your favorite pasta dish.
Keep the vegetables in a single layer on the pan when roasting. This prevents them from steaming, which causes them to get soggy. Using convection will also help more air circulate, making for really good roasted veggies!
Zucchini and yellow squash tossed in olive oil, fresh garlic, salt and pepper then roasted in the oven for a simple side dish. This Roasted Zucchini and Squash dish is the perfect healthy summertime side dish that is ready in just 30 minutes. And it's meal-prep friendly!
- 2 Large zucchini
- 2 Large yellow squash
- 2 Cloves garlic (minced)
- 3 tbsp olive oil (or any neutral tasting oil)
- 1 1/2 tsp salt
- To Taste pepper
Preheat an oven to 400° F and line a baking sheet with parchment paper.
Slice the zucchini and yellow squash in half lengthwise first. Then slice each squash in 1/2" slices, creating half-moons.
Place all of the squash on the lined baking sheet, drizzle over the oil, toss to evenly coat the vegetables. Sprinkle evenly with the fresh garlic, salt and pepper.
Place in the preheated oven and roast for 20 minutes. Serve and enjoy!
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