My favorite way to enjoy fresh summer vegetables is by roasting zucchini and squash in the oven. It’s quick, healthy, and brings out their natural sweetness with just a little olive oil and seasoning. The edges turn golden, and the flavor becomes so rich and comforting.

I have been making this side dish for years, especially when I need something light but satisfying. I use a simple mix of garlic powder, Italian herbs, and a sprinkle of Parmesan cheese. Always roast them at high heat, it’s the secret to getting that perfect tender-crisp texture.

Serving them is always easy, just add a squeeze of lemon juice or fresh parsley for a burst of freshness. Some nights I mix them with pasta or rice, and if you love cheese like I do, a little melted mozzarella on top makes it irresistible.

Why You’ll Love This Recipe

• Naturally light, fresh, and full of flavor.
• Quick to make — ready in just 20 minutes.
• A healthy side dish that pairs with almost any meal.
• Perfectly seasoned with herbs, garlic, and Parmesan.
• Crispy on the edges, tender in the middle, and always delicious.

Ingredients

• 2 medium zucchini, sliced into ¼-inch rounds
• 2 yellow squash, sliced into ¼-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried Italian seasoning (or a mix of oregano and basil)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese (optional for topping)
• Fresh parsley or basil for garnish

Kitchen Equipment You’ll Need

• A sharp knife for slicing the vegetables evenly
• Large cutting board for prep work
• Mixing bowl for tossing zucchini and squash with seasonings
• Measuring spoons for oil and spices
• Baking sheet or roasting pan
• Parchment paper for easy cleanup
• Spatula or tongs for flipping halfway through roasting

How to make Oven Roasted Zucchini and Squash

1. Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables: Slice the zucchini and squash into even ¼-inch rounds so they cook evenly. Place them in a large mixing bowl.
3. Season: Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss gently until all slices are well coated.
4. Arrange on the pan: Spread the slices in a single layer on the baking sheet. Avoid overlapping so they roast, not steam.
5. Roast: Bake for 15–20 minutes, flipping halfway through, until tender and slightly golden around the edges.
6. Finish: Sprinkle Parmesan cheese over the hot veggies right after baking, if using. Garnish with fresh parsley or basil before serving.

Notes

• Cut evenly sized slices – try to keep the zucchini and squash about ¼ inch thick. Even cuts help them cook at the same rate. Thinner slices can burn, while thicker ones might stay soft.
• Use high heat – roasting at 425°F (220°C) brings out the natural sweetness. It also gives the veggies those golden edges without making them soggy.
• Don’t overcrowd the pan – space the slices out in a single layer. When they overlap, they steam instead of roast, losing that lovely caramelized texture.
• Toss with enough oil – make sure every slice has a light coating of olive oil. This helps the seasoning adhere and gives it a perfect roasted shine.
• Add salt after roasting if needed – zucchini and squash release moisture. Salting too early can make them watery, so season lightly before and adjust after.
• Flip halfway through – turning the slices helps them brown evenly. It also keeps both sides slightly crisp while staying tender inside.

Some Optional Ingredients You Can Add

• Parmesan cheese – adds a salty, nutty flavor and helps create a light golden crust.
• Lemon zest or juice – brightens the dish and balances the earthy taste of the veggies.
• Crushed red pepper flakes – for a touch of heat that makes the flavor pop.
• Garlic cloves (minced or sliced) – roast alongside the veggies for extra aroma and depth.
• Balsamic glaze – drizzle before serving for a sweet, tangy finish.
• Fresh herbs (basil, thyme, or parsley) – add a burst of color and freshness right before serving.

How to serve Oven Roasted Zucchini and Squash

The best way to serve roasted zucchini and squash is straight from the oven while they’re warm and slightly crisp on the edges. Sprinkle a little extra Parmesan or squeeze fresh lemon juice on top to bring out the flavor. They make a beautiful and colorful side dish for almost any meal.

These roasted veggies pair perfectly with grilled chicken, baked salmon, or pasta dishes. You can also mix them into rice bowls or salads for a light, healthy option. Their mild flavor makes them easy to pair with both simple and rich main courses.

For something fun, drizzle them with a touch of balsamic glaze or top with fresh herbs. If you like a little crunch, add toasted nuts or seeds before serving. However you enjoy them, this dish is simple, fresh, and always a hit on the table.

Oven-roasted zucchini and Squash are very healthy

It’s naturally low in calories, carbs, and fat while being rich in fiber, vitamins A and C, and antioxidants. Roasting with a bit of olive oil adds healthy fats without making it heavy. You’re basically eating a plate full of nutrients that help support digestion, hydration, and glowing skin!

It’s a perfect side dish if you’re watching your diet, following a clean-eating plan, or just trying to add more veggies to your meals. Simple, light, and full of goodness.

Variations and Substitutions

Garlic Parmesan Zucchini and Squash – toss the veggies with olive oil, minced garlic, and Parmesan before roasting. The garlic adds richness while the cheese creates a light, crispy coating. Perfect for Italian-style dinners.

Lemon Herb Version – mix olive oil with lemon zest, thyme, and basil before roasting. The lemon adds freshness and bright flavor. This version pairs beautifully with fish or grilled chicken.

Spicy Roasted Zucchini and Squash – add a pinch of chili flakes, cayenne, or smoked paprika. The spice gives a gentle kick that balances the natural sweetness of the veggies. Great for taco or BBQ nights.

Balsamic Glazed Veggies – Drizzle balsamic vinegar over the zucchini and squash before baking. The glaze turns slightly sweet and caramelized. It’s a simple way to elevate the dish.

Cheesy Bake Version – sprinkle mozzarella or cheddar on top during the last 5 minutes of roasting. The melted cheese adds creaminess and turns this simple side into comfort food.

Roasted Veggie Medley – add bell peppers, cherry tomatoes, or red onions to the pan. Mixing colors and textures makes the dish heartier and more vibrant.

Herb Butter Zucchini and Squash – toss with melted butter, garlic, and fresh parsley instead of olive oil. It gives a rich, savory flavor and a soft, buttery finish.

Low-Carb Veggie Pasta Swap – Use roasted zucchini and squash as a healthy pasta substitute. Toss them with marinara or pesto sauce for a light, low-carb meal that still feels cozy and satisfying.

How to Store

Let the roasted zucchini and squash cool completely before storing to prevent sogginess. Place them in an airtight container and refrigerate for up to 3 days. If you want to keep them longer, store them in a freezer-safe bag for up to 2 months—just note they’ll be softer after thawing.

How to Reheat

For the best texture, reheat in the oven at 400°F (200°C) for about 8–10 minutes until warmed through and slightly crisp again. You can also use an air fryer for a quicker, crispier result. If reheating in the microwave, heat in short bursts to avoid over-softening.

FAQ

How do I keep zucchini and squash from getting soggy?
Roast them at a high temperature (425°F / 220°C) and don’t overcrowd the pan. Giving the slices space allows them to crisp instead of steaming.

Should I peel the zucchini and squash before roasting?
No need to peel! The skin is tender and helps the slices hold their shape while roasting. Just wash them well and trim the ends.

Can I use other seasonings?
Yes! Try Cajun spice, Italian herbs, lemon pepper, or smoked paprika. This recipe is flexible, so you can match it to your main dish.

Can I roast them with other vegetables?
Absolutely. Bell peppers, onions, or cherry tomatoes roast beautifully alongside zucchini and squash. Just cut everything into similar sizes so they cook evenly.

How do I make them crispier?
Use enough oil and roast on parchment or a bare pan. Flip halfway through, and roast an extra few minutes for golden, caramelized edges.

Can I make this recipe vegan?
Yes! Just skip the Parmesan or replace it with nutritional yeast for a dairy-free, cheesy flavor. Everything else is naturally vegan-friendly.

Oven Roasted Zucchini and Squash

Recipe by Wasian CookeryCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

These Roasted Zucchini and Squash are tender, golden, and full of fresh flavor. Lightly seasoned with garlic, herbs, and olive oil, they’re simple, healthy, and perfectly roasted in just 20 minutes. A quick side dish that adds color and flavor to any meal.

Ingredients

• 2 medium zucchini, sliced into ¼-inch rounds

• 2 yellow squash, sliced into ¼-inch rounds

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp dried Italian seasoning (or a mix of oregano and basil)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup grated Parmesan cheese (optional for topping)

• Fresh parsley or basil for garnish

Directions

• Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
• Prepare the vegetables: Slice the zucchini and squash into even ¼-inch rounds so they cook evenly. Place them in a large mixing bowl.
• Season: Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss gently until all slices are well coated.
• Arrange on the pan: Spread the slices in a single layer on the baking sheet. Avoid overlapping so they roast, not steam.
• Roast: Bake for 15–20 minutes, flipping halfway through, until tender and slightly golden around the edges.
• Finish: Sprinkle Parmesan cheese over the hot veggies right after baking, if using. Garnish with fresh parsley or basil before serving.