Roasted Zucchini and Squash - Eating Bird Food

The perfect summer side dish, this roasted zucchini and squash recipe is healthy, easy to make, and so flavorful. Vegan and gluten free.

Summer squash and zucchini scream summer to me. My mom used to saute them in butter with onions at least once a week during the summer months and I still love the combo to this day.

One night we had lots of zucchini and squash on hand (thanks to Isaac’s parents’ garden), so I decided to try a preparation similar to the stir-fry vegetables my mom used to make, but with a healthy twist, and roast the squash instead of sautéing it.

Roasted zucchini and squash on a white plate with a metal spoon.

It worked perfectly and the butternut squash and zucchini were warm, slightly charred, caramelized and amazing. I’m pretty sure I could eat an entire tray of roasted zucchini and squash in one sitting (no wonder that happens with just about every roasted veggie around here!).

Table of Contents

Why you will love this recipe

Super easy to do. All you need are 5 main ingredients!
Roasting caramelizes the squash, bringing out its natural sweetness. It’s so good!
It can be easily customized to your liking.
It is a healthy side dish that is low in calories and carbohydrates and high in nutrients.

Ingredients dosed to make Zucchini and Roasted Zucchini: garlic, red onion, zucchini, salt, pepper, yellow summer squash and olive oil.

Ingredients needed

This recipe is super simple and only requires a few ingredients, most of which you probably already have on hand.

yellow summer squash – this vibrant summer squash adds color and delicate flavor to the dish. It also has a great nutritional contribution since this vegetable has a high content of vitamin C, magnesium, fiber and potassium. Look for summer squashes that are firm and have vibrant yellow skin. Avoid any with bruises or soft spots.
zucchini – another type of summer squash that is rich in vitamins B6 and A, high in antioxidants, and helps promote healthy digestion. When looking for zucchini, look for small to medium-sized ones that are firm, blemish-free, and have vibrant green skin.
Red onion – brings a mild and slightly sweet flavor to the dish.
olive oil – to blend the flavors and prevent the zucchini and squash from sticking to the baking sheet. Avocado oil works great too!
garlic – adds a flavorful and aromatic element to the dish. Feel free to use 1/2 teaspoon of garlic powder if you don’t want to mince fresh garlic.
sea salt and black pepper – essential seasonings that enhance the flavors of vegetables and provide balance.

Side by side photos of zucchini and squash on a baking sheet, before and after roasting.

How to do

Add sliced squash, zucchini, and onion to a large mixing bowl with garlic, oil, salt, and pepper. Toss to combine until vegetables are evenly coated.

Spread the vegetable mixture on a large rimmed baking sheet lined with parchment paper and roast at 425ºF for 30 minutes, stirring once halfway through cooking until zucchini and squash are golden brown and tender, but still a little crisp.

Roasted zucchini and squash in a white bowl.

how to serve

This is the perfect side dish to serve with a protein of your choice, as it is quite versatile and pairs well with just about anything. It is also excellent in salads and wraps. Here are some ideas on how to serve this recipe:

Roasted zucchini, squash and red onion on a baking sheet with a metal spatula.

variations

There are endless ways to customize roasted zucchini and squash! Here are some ideas:

lemon and grass: Add a little lemon juice, lemon zest, and 1 tablespoon Italian seasoning or chopped fresh herbs (such as rosemary, parsley, basil, or thyme) to the olive oil before coating the squash and zucchini.
Cheesy: When the squash has a few minutes left to roast, sprinkle with freshly grated Parmesan cheese. Parmesan cheese will get crispy and it will be so delicious!
Spicy: Add a pinch of red pepper flakes, cayenne pepper, or even chili powder to the olive oil mixture for a spicy variation!
crunchy: If you want a little more crunch, you can add breadcrumbs to the mix. Toss the chopped zucchini and squash with olive oil and garlic as usual, then sprinkle with breadcrumbs – Italian or panko breadcrumbs would work great.

tips for success

Evenly chop your vegetables – For best results, make sure zucchini, squash, and onion are cut into even pieces. This ensures that they all cook at the same rate and that you don’t end up with some pieces overcooked and some undercooked.
Don’t overload the pan – When you place the vegetables on the baking sheet, make sure they have a little space and are not too crowded. Overcrowding can cause vegetables to steam instead of roast, which means you won’t get those delicious caramelized edges.
throw in half – Halfway through the roasting time, mix the vegetables well. This helps them grill evenly on all sides.
Adjust toasting time if necessary – Depending on the size of the vegetable pieces and your specific oven, you may need to slightly adjust the roasting time. Keep an eye on your vegetables towards the end of the cooking time to make sure they don’t overcook.
Season to taste – After the vegetables are roasted, taste them and add more salt and pepper if needed. Remember, you can always add more seasonings, but you can’t take them away!

How to store and reheat

In the fridge: Let the roasted zucchini and squash cool, then transfer to an airtight container and store in the fridge for 3-4 days.

Overheating: When you’re ready to enjoy the leftovers, you can reheat the vegetables in the oven or on the stove. Simply place them in a preheated 350°F oven for about 10 minutes or heat in a skillet over medium heat until heated through.

Frequent questions

Do you need to peel zucchini and squash before roasting?

Peeling the zucchini and squash is a personal preference. The skins of both vegetables are edible and add additional texture and nutrients to the dish. During roasting, the skin of the zucchini and squash becomes tender and slightly caramelized, adding a depth of flavor to the dish. However, if you prefer a more tender texture or want to remove any possible bitterness, you can choose to peel them. Just be sure to wash zucchini and squash thoroughly before using them, regardless of whether you decide to peel them.

How do you keep zucchini and squash from getting soggy?

Avoiding moisture when cooking zucchini and squash largely involves controlling their high water content. The first tip is to give each piece of vegetable plenty of room in the pan, allowing the moisture to evaporate rather than get trapped and steam the vegetables. Grilling at high temperatures also helps, as it quickly dries up moisture from the surface, resulting in a crispier, more caramelized exterior. You can also pre-salt the vegetables for about 15 minutes before grilling. This brining technique draws out some moisture, which you can dry before adding oil and other seasonings, resulting in a less soggy result.

What is the difference between zucchini and yellow squash?

While zucchini and yellow squash are types of summer squash, they differ in color, shape, and flavor. Zucchini, usually green, has a consistent width and a milder flavor. Yellow squash, living up to its name, is bright yellow with a slightly swollen bottom and often has a slightly sweeter flavor. Although they have slight variations in texture and flavor, they are generally interchangeable in recipes due to their similar cooking characteristics.

More Roasted Vegetables to Try

Be sure to check out all the zucchini recipes as well as the full collection of garnishes here on EBF!

Preheat oven to 425°F and line a baking sheet with parchment paper.
Place the squash, zucchini, onion, garlic, and oil in a large bowl. Mix until vegetables are coated. Sprinkle liberally with salt and pepper and stir once more.
Spread the mixture on a large rimmed baking sheet and roast for 30 minutes, stirring once around the 15-minute mark. Remove from the oven and serve hot with the protein of your choice.