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A white oval dish filled with roasted zucchini and squash chunks, seasoned with herbs. A wooden spoon rests on the side of the dish, and a striped napkin is nearby on a light-colored surface.
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4.81 from 36 votes

Roasted Zucchini and Squash

Roasted zucchini and squash recipe is one of our favorite and easiest go to side dish recipes. It is the perfect sheet pan recipe for a delicious side dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $4.18 Recipe, $0.70 per Serving

Ingredients

  • 2 Zucchini (diced)
  • 2 Squash (diced)
  • 2 Tablespoons Olive oil
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon Salt

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.  
  • Line a baking sheet with parchment paper or foil.  
  • Place 2 diced zucchini and 2 diced squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat the vegetables evenly.
  • Sprinkle 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, 1 teaspoon black pepper, and ½ teaspoon salt evenly over the vegetables. Toss again to distribute the seasonings.
  • Roast for approximately 12–15 minutes, tossing the vegetables halfway through the cooking time, until tender.
  • Serve warm and enjoy!  

Video

Notes

Store any leftovers in an airtight container for up to 3-4 days.  

Nutrition

Calories: 167kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 1061mg | Fiber: 6g | Sugar: 7g | Vitamin A: 26713IU | Vitamin C: 64mg | Calcium: 138mg | Iron: 2mg
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