Simply seasoned and roasted to perfection. This Roasted Zucchini and Squash recipe is the easiest summer side you'll make all season. Sliced fresh zucchini and yellow squash are tossed in olive oil, simply seasoned, then roasted at 425°F until tender and delicious!
If your garden is overflowing with summer squash, this recipe is a fantastic way to use the harvest. Even with simple seasonings, the zucchini and squash take on incredible flavor when roasted. I love adding a sprinkle of fresh thyme for a bright, savory punch.
This easy side dish is the perfect companion for my Creamy Garlic Pork Chops or even my Chicken Fried Chicken.
Key Ingredients & Substitutions
- Zucchini and Yellow Squash - I recommend using medium-sized squash for the best texture. All of either the zucchini or the yellow squash can be used too!
- Olive Oil - Or any neutral tasting oil to toss the vegetables in to roast.
- Garlic - I love using freshly minced garlic here for a punchy garlic taste. If you do not have fresh garlic, you can certainly use granulated or powdered.
- Fresh Thyme - This adds a beautiful earthy note that pairs so nicely with the vegetables. Dried can be used, or even other fresh herbs like oregano and parsley.
- Salt & Pepper - To enhance all those natural garden flavors.
How To Make Roasted Zucchini and Squash
This side dish comes together in just a few simple steps. The prep is minimal, making it perfect for busy weeknights. I like to toss everything right on the baking sheet to save on dishes.
- Cut the zucchini and squash in ¼-inch-thick half-moons.
- Add to the prepared pan and season with the salt, pepper, minced garlic and fresh thyme.
- Drizzle over the oil and toss to coat evenly. Spread out into a single layer.
- Roast at 425° for 15-20 minutes or until tender and starting to brown. Sprinkle over the remaining thyme. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't Overcrowd the Pan: This is the most important tip! Make sure the squash is in a single layer so they will roast instead of steam.
- Uniform Slices: Cutting your zucchini and squash into consistent ¼-inch or slightly larger half-moons ensures they all finish cooking at the same time.
- Don't Overcook: Cook just until tender to prevent soggy squash. It should still have a little bite. Roasting at high heat helps the edges caramelize slightly.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 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.
Whether you are clearing out your garden harvest or just looking for a delicious side to round out dinner, I hope you give this Roasted Zucchini and Squash a try soon! It's proof that simple, from scratch ingredients really do make the best meals.
-Sky🩷
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📖 Recipe
Roasted Zucchini and Squash
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 cloves garlic minced
- 3 tablespoons olive oil or any neutral tasting oil
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1-2 teaspoons fresh thyme chopped
Instructions
- Preheat an oven to 425° F and line a baking sheet with parchment paper.
- Slice the zucchini and yellow squash in half lengthwise first. Then slice each squash in ¼-inch-thick slices, creating half-moons.
- Place all of the squash on the lined baking sheet, sprinkle over the salt, pepper, minced garlic and all but ¼ teaspoon of the fresh thyme.
- Drizzle the oil over the vegetables, toss to evenly coat. Spread out into an even layer.
- Place in the preheated oven and roast for 20 minutes, or until the squash are tender. Sprinkle with remaining fresh thyme. Enjoy!
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