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.

Fresh Tomato and Cucumber Salad

Easy Rosemary Roasted Potatoes

Fried Okra

Collard Greens

Sautéed Squash

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!