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.
u003cstrongu003eMore Vegetable Recipes to Tryu003c/strongu003e
Fresh Tomato and Cucumber Salad
Easy Rosemary Roasted Potatoes
u003cstrongu003eIngredients Needed for Roasted Zucchini and Squashu003c/strongu003e
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u003cstrongu003eZucchiniu003c/strongu003e u003cstrongu003eand Squashu003c/strongu003e- Any variety of summer squash will work just fine in this recipe.
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u003cstrongu003eGarlic Clovesu003c/strongu003e- Fresh garlic cloves work best but garlic powder can be substituted.
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u003cstrongu003eOil-u003c/strongu003e Any neutral tasting oil will work. I love using olive oil, tallow or even avocado oil for this recipe.
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u003cstrongu003eSalt u0026amp; Pepperu003c/strongu003e- For flavor of course. Feel free to add your favorite herbs too!
u003cstrongu003eOther Ingredient Suggestionsu003c/strongu003e
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u003cstrongu003eHerbsu003c/strongu003e- Fresh or dried herbs go really well with roasted summer squash. Italian herb blends are great when preparing roasted squash alongside a pasta dish.
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u003cstrongu003eOnionsu003c/strongu003e- Onions can be added to the pan with the squash before roasting for added flavor.
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u003cstrongu003ePeppersu003c/strongu003e- You can also add your favorite peppers to this recipe.
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u003cstrongu003eMushroomsu003c/strongu003e- I love adding quartered button mushrooms to this recipe.
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u003cstrongu003eCheeseu003c/strongu003e- Like parmesan can be added to the vegetables after they come out of the oven.
u003cstrongu003eHow Thick Should You Cut Zucchini and Squash for Roasting?u003c/strongu003e
I prefer to cut my summer squash about ½-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.
u003cstrongu003eHow to Store Leftover Roasted Zucchini and Squashu003c/strongu003e
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.
u003cstrongu003eHow to Prevent Soggy Zucchini and Squashu003c/strongu003e
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!
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📖 Recipe
Roasted Zucchini and Squash
Ingredients
- 2 Large zucchini
- 2 Large yellow squash
- 2 Cloves garlic minced
- 3 tablespoon olive oil or any neutral tasting oil
- 1 ½ teaspoon salt
- To Taste pepper
Instructions
- 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 ½" 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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