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Roasted Zucchini and Squash is one of our favorite and easiest go to side dish recipes. It is the perfect sheet pan recipe for a delicious veggie side dish full of flavor.
It is probably my favorite side dish and with summer around the corner, I am slowly starting to include more of these lighter sides with our meals.
The texture of the veggies really taste amazing. They are tender on the inside and the outside is seasoned to perfection for an easy side dish recipe!
You may also love this Oven Roasted Squash Recipe, Baked Butternut Squash, Squash Casserole or Roast Acorn Squash.
What's in this post: Roasted Zucchini and Squash
Why This Recipe Works
I love that this recipe is so simple and the ingredients are very minimal. You don’t need fancy seasoning packets or a ton of ingredients. Just a few simple spices and you have the best side dish! These veggies are literally bursting with flavor.
We actually enjoy this easy side dish all year and not just in the summer months. It is such an easy recipe and takes only minutes to prepare. You can’t go wrong with this side dish. In just minutes, you can throw together a filling and tasty side dish that is also very inexpensive to make!
Ingredients
Scroll to the bottom for the full recipe in the recipe card.
Seasoning Ideas
We love making Homemade Italian Seasoning Recipe to top the vegetables. But if you prefer you can use other types of seasoning. Try these other variations.
- Panko Breadcrumbs
- Parmesan Cheese
- Fresh Herbs – Thyme, Rosemary, Basil or Oregano
How to Roast Zucchini and Squash
- Step 1 – Preheat the oven to 425 degrees Fahrenheit.
- Step 2 – Line a baking sheet with parchment paper or aluminum foil.
- Step 3 – Place the vegetables on the pan and drizzle with the olive oil. Toss to coat the vegetables with the oil.
- Step 4 – Sprinkle the Italian seasoning, garlic powder, salt and pepper on top of the vegetables in an even layer.
- Step 5 – Cook for approximately 12-15 minutes (tossing the vegetables halfway through the cook time) until the vegetables are tender.
- Step 6 – Serve warm and enjoy! I love to squeeze fresh lemon juice right before serving.
Recipe Tips
- Prepare Vegetables – Cut the vegetables in 2-inch slices so they evenly cook in a single layer on a baking sheet.
- Cooking Time – Cooking time will vary depending on how crunch you want in the vegetables.
- Baking Sheet – For a easy cleanup, line the baking sheet with parchment paper or foil.
Serving Suggestions
Zucchini and yellow squash makes the best side dish. We make roasted vegetables when we grill our or when we are cooking dinner in the oven.
- Grilled Tilapia Recipe
- Crock Pot Italian Pork Chop Dinner
- How to roast a chicken
- Catalina Glazed Grilled Chicken
- Grilled Steak
- Crock Pot Chicken and Rice Recipe
- Easy Crock Pot Sloppy Joes Recipe
- Parmesan Crusted Tilapia
- Chicken Hashbrown Casserole
- Crockpot Steak Recipe
- Easy Crockpot Pepper Steak Recipe
- Baked Stuffed Pork Chops Recipe
Frequently Asked Questions
There are a few differences between zucchini and squash. Zucchini is green and has a long and straight shape. Whereas squash is yellow and tends to be larger at the bottom and decreased in size toward the other end.
Both zucchini and squash taste very similar. Squash is slightly sweeter but for the most part, they are both very similar.
No, it is not necessary to peel zucchini before you cook it. The peeling will become softer as the zucchini cook. You can certainly peel if if you opt to but it is not necessary at all. I think the vibrant green color looks so pretty and you can’t really taste the peeling. So, save yourself the time and leave the peeling on.
High heat helps to prevent the veggie from becoming soggy. You can also try salting zucchini before hand and letting the veggie sit a few minutes before baking. This will release some of the moisture. This step isn’t necessary though as I have found just the high heat alone seems to produce the perfect zucchini.
Store leftovers in an airtight container in the refrigerator. The vegetables will stay fresh for up to 3 days.
More Easy Zucchini Recipes
Easy Grilling
Grilled Zucchini Spears
Easy Grilling
Parmesan Grilled Zucchini
Easy Grilling
Grilled Zucchini Foil Packs Recipe
Easy Mexican
Zucchini Taco Boats
We love to hear from you. If you make this Roasted Zucchini and Squash Recipe, please leave a comment or a star review.
Roasted Zucchini and Squash
Ingredients
- 2 Zucchini (diced)
- 2 Squash (diced)
- 2 Tablespoons Olive oil
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or foil.
- Place the vegetables on the pan and drizzle with the olive oil. Toss to coat the vegetables with the oil.
- Sprinkle the Italian seasoning, garlic powder, salt and pepper on top of the vegetables in an even layer.
- Cook for approximately 12-15 minutes (tossing the vegetables halfway through the cook time) until the vegetables are tender.
- Serve warm and enjoy!
Made this colorful dish last night . Served with barbecue spareribs and baked sweet potatoes. I added red and green peppers to this side dish. It is not only delicious , but very healthy. It is a great way to use your abundance of squash from your garden.
I think your carbs are a lot lower than what you have listed. But great recipe.
Thank you! I’ll double check the nutritional information on this recipe!
This was delicious. Added some Parmesan cheese on top
Thank you so much!
Wil this recipe work with peeled squash? I can’t have the peels with my medication.
Thanking you in advance.
I haven’t tried that but I think it’ll work fine. I would reduce the cook time to 10-15 minutes as I think the squash might cook faster without the peel. Let us know how it turns out. Thank you!
This tastes great! Only thing I changed was I used a Vidalia onion because that’s all I had. Will make again for sure!