Easy Oven Roasted Zucchini and Yellow Squash Recipe

5 from 1 vote

Easy Oven Roasted Zucchini and Yellow Squash Recipe

These Roasted Zucchini and Squash are perfectly caramelized, tender on the inside, and lightly seasoned to bring out their natural sweetness. Quick to prepare and effortlessly delicious, this is a simple side dish you’ll find yourself making on repeat all season long.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Italian

Keyword: roasted zucchini, zucchini and yellow squash

Servings: servings

Author: Elena Davis

Equipment

Large Roasting Pan

Ingredients

2 medium zucchini ends trimmed, cut into ½-inch-thick rounds
2 medium yellow squash ends trimmed, cut into ½-inch-thick rounds
½ teaspoon kosher salt
¼ 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: ½ cup grated Parmigiano or parmesan cheese for sprinkling on top
Fresh herbs such as basil for garnish

US Customary - Metric

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.

Notes

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.
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.

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