Easy Oven Roasted Zucchini and Yellow Squash Recipe
Aug 26, 2024, Updated Oct 23, 2024
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Easy Oven Roasted Zucchini and Yellow Squash Recipe: perfectly caramelized and seasoned, this will be your new favorite way to enjoy fresh zucchini! A great way to serve zucchini with any main dish.
Serve with grilled chicken and pasta salad.
Best Oven Roasted Zucchini and Squash
This Easy Oven Roasted Zucchini and Yellow Squash is a delicious, nutritious, and versatile dish that’s perfect for busy weeknights or special occasions. Whether you’re cooking for yourself or entertaining guests, it’s sure to be a hit at the dinner table!
- Simple and Quick: This recipe is incredibly easy to make with minimal preparation. Just toss the sliced zucchini and yellow squash with some seasoning and olive oil, then roast them in the oven. It’s a quick and hassle-free way to enjoy a flavorful vegetable side dish.
- Healthy and Nutritious: Zucchini and yellow squash are low in calories and packed with essential nutrients such as vitamins A and C, potassium, and fiber. You retain their nutritional value by roasting them with olive oil while creating a delicious and satisfying dish.
- Versatile: You can customize this recipe to suit your taste preferences. Add your favorite herbs, spices, or cheeses to enhance the flavors. It’s also a great way to use up any excess zucchini and yellow squash you may have on hand.
This easy recipe is on repeat at our home during the summer months! You’ll also love baked fregola with zucchini, veggie grain bowl, and Nonna’s zucchini and onions. And, don’t forget to check out my how to cook butternut squash post for another great gourd recipe.
Table of Contents
Simple Ingredients
With minimal prep and simple ingredients, this recipe is perfect for busy weeknights- an easy way to eat more zucchini! You’ll want to add this new recipe to your weekly rotation.
- Zucchini: fresh zucchini is a summer squash that’s mild in flavor and has a tender texture when cooked. It adds a fresh and slightly sweet taste to the dish.
- Yellow Squash: Similar to zucchini, yellow squash is another variety of summer squash. It has a slightly sweeter flavor than zucchini and contributes a vibrant yellow color to the dish.
- Kosher Salt: Kosher salt is a coarse-grained salt that’s commonly used in cooking. It helps to season the zucchini and yellow squash, enhancing their natural flavors without overpowering them.
- Black Pepper: Black pepper adds a hint of spice and warmth to the dish. It complements the mild flavors of the zucchini and yellow squash.
- Extra-Virgin Olive Oil: Extra-virgin olive oil is used to coat the zucchini and yellow squash before roasting. It adds richness and helps to achieve a golden brown color while keeping the vegetables moist.
- Fresh Herbs (such as parsley, basil, thyme, and rosemary): Fresh herbs bring a burst of flavor and aroma to the roasted zucchini and yellow squash. Parsley adds freshness, basil lends a sweet and slightly peppery flavor, thyme offers earthiness, and rosemary contributes a pine-like fragrance.
- Parmigiano Cheese (Parmesan Cheese): Parmigiano cheese, also known as Parmesan cheese, is a hard, aged cheese with a rich and nutty flavor. It can be grated and sprinkled over the roasted zucchini and yellow squash to add a savory umami taste and a crispy texture.
See the recipe card for quantities.
How to Make Oven-Roasted Zucchini and Squash
Follow these step-by-step instructions for the easiest and best-roasted zucchini recipe.
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Toss the zucchini and yellow squash rounds in a large bowl with kosher salt, black pepper, and extra-virgin olive oil until evenly coated.
If using fresh herbs, toss them in with the vegetables. Alternatively, you can sprinkle Italian seasoning over the vegetables.
Spread the seasoned zucchini and yellow squash rounds out onto a baking sheet in an even layer.
Place the baking sheet in the preheated oven and roast the vegetables for 15-20 minutes, or until they are tender and golden brown, stirring once halfway through cooking.
Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish.
Optional: Sprinkle freshly grated Parmigiano cheese over the vegetables for added flavor.
This is one of those healthy recipes you’ll love making at the peak season of fresh zucchini. If you have an abundance of zucchini, it’s the perfect summer side dish. It’s a favorite way to enjoy roasted vegetables ea and even picky eaters will love this one!
Substitutions
- Zucchini and Yellow Squash: If you don’t have zucchini and yellow squash, you can use just one type of squash or substitute with other vegetables such as bell peppers, eggplant, or asparagus.
- Italian Seasoning: If you don’t have Italian seasoning, you can blend using dried herbs like oregano, basil, thyme, rosemary, and marjoram. Adjust the proportions to your taste preferences.
- Parmigiano Cheese: If you don’t have Parmigiano cheese, you can substitute it with other hard cheeses such as Pecorino Romano or Asiago. You can use nutritional yeast or a vegan Parmesan alternative for a vegan option.
Variations
Here are some variations and tweaks you can make to this simple side dish:
- Spicy Roasted Squash: Add a pinch of red pepper flakes or a sprinkle of cayenne pepper to the seasoning mix for a spicy kick.
- Garlic Parmesan Roasted Squash: Toss the zucchini and yellow squash with minced garlic before roasting (or use garlic powder), and sprinkle with grated Parmesan cheese during the last few minutes of baking for a flavorful twist.
- Balsamic Glazed Roasted Squash: Drizzle the roasted zucchini and yellow squash with balsamic glaze or reduction before serving for a sweet and tangy flavor profile.
- Mediterranean Roasted Squash: For a Mediterranean-inspired twist, add chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the roasted squash.
- Herb-Crusted Roasted Squash: Mix panko breadcrumbs with chopped fresh herbs and grated Parmesan cheese, then sprinkle the mixture over the zucchini and yellow squash before roasting for a crispy, flavorful coating.
- Lemon Garlic Herb Roasted Squash: Toss the zucchini and yellow squash with a mixture of minced garlic, lemon zest, fresh lemon juice, chopped fresh herbs, and olive oil before roasting for a bright and zesty flavor.
- Caprese Roasted Squash: Before roasting, layer slices of fresh mozzarella cheese and tomato between the zucchini and yellow squash rounds. Top with a balsamic glaze and fresh basil leaves for a Caprese-inspired twist.
Best Equipment
- My favorite Roasting Pan or large baking sheet pan for roasting vegetables.
How to Store
To store leftover Roasted Zucchini and Yellow Squash:
- Allow the roasted squash to cool to room temperature.
- Transfer the leftovers to an airtight container or resealable plastic bag.
- Refrigerate within 2 hours of cooking.
- Store in the refrigerator for up to 3-4 days.
- Reheat in the microwave or oven until warmed through before serving.
Roasted Zucchini Top Tips
Follow these tips for the best results with this easy zucchini recipe:
- Even Slicing: Try to slice the zucchini and yellow squash into uniform ½-inch-thick rounds. This ensures even cooking and prevents smaller pieces from overcooking while larger ones are still undercooked.
- Preheat the Oven: Ensure your oven is fully preheated to 425 degrees Fahrenheit (220 degrees Celsius) before placing the vegetables inside. A hot oven helps to achieve that golden brown, caramelized exterior on the squash.
- Single Layer on Baking Sheet: Spread the seasoned zucchini and yellow squash out onto a baking sheet in a single layer. Overcrowding the baking sheet can cause the vegetables to steam instead of roast, resulting in soggy rather than crispy squash.
- Use Parchment Paper or Silpat: To prevent the squash from sticking to the pan and to make cleanup easier, consider lining your baking sheet with parchment paper or a silicone baking mat (Silpat).
- Flip or Stir Halfway Through About halfway through the roasting time, flip or stir the zucchini and yellow squash to ensure they cook evenly on all sides and develop a uniform golden brown color.
- Don’t Overcook: Watch the squash as it roasts to prevent it from becoming mushy (no soggy zucchini here!).. It should be tender and caramelized with slightly crispy edges but still retain some texture.
FAQs
You can roast a variety of vegetables alongside zucchini and yellow squash, such as bell peppers, onions, cherry tomatoes, carrots, broccoli, or cauliflower. Just be mindful of differences in cooking times and adjust accordingly.
The best temperature for roasting zucchini is typically around 400-425 degrees Fahrenheit (200-220 degrees Celsius). This high heat helps to caramelize the edges of the zucchini while keeping the interior tender. Roasting zucchini at this temperature also helps to retain its natural flavor and texture.
To prevent zucchini from getting soggy when roasting, spread it out in a single layer on the baking sheet and avoid overcrowding. This allows the heat to circulate evenly around each piece, resulting in crispy edges and tender interiors.
More Zucchini Recipes
Looking for more zucchini recipes? Try these:
What to Serve with Roasted Zucchini Squash
This easy side dish recipe pairs well with various main courses, such as grilled chicken, fish, or pasta dishes. It’s a versatile side dish that complements almost any meal.
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Print
Easy Oven Roasted Zucchini and Yellow Squash Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Easy Oven Roasted Zucchini and Yellow Squash Recipe: perfectly caramelized and seasoned, this will be your new favorite way to enjoy fresh zucchini! A great way to serve zucchini with any main dish.
Ingredients
- 2 medium zucchini, ends trimmed, cut into 1/2-inch-thick rounds
- 2 medium yellow squash, ends trimmed, cut into 1/2-inch-thick rounds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh herbs such as parsley, basil, thyme, rosemary, or a mix (optional), or 1 teaspoon Italian seasoning
- Optional: 1/2 cup grated Parmigiano or parmesan cheese for sprinkling on top
- Fresh herbs such as basil for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Toss the zucchini and yellow squash rounds in a large bowl with kosher salt, black pepper, and extra-virgin olive oil until evenly coated.
- If using fresh herbs, toss them in with the vegetables. Alternatively, you can sprinkle Italian seasoning over the vegetables.
- Spread the seasoned zucchini and yellow squash rounds out onto a baking sheet in an even layer.
- Place the baking sheet in the preheated oven and roast the vegetables for 15-20 minutes, or until they are tender and golden brown, stirring once halfway through cooking.
- Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish.
- Optional: Sprinkle freshly grated Parmigiano cheese over the vegetables for added flavor.
- Serve the oven-roasted zucchini and yellow squash hot as a delicious side dish or a healthy snack.
- Prep Time: 5 min
- Cook Time: 15-20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
