Roasted Zucchini and Squash (Easy!)

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I love all kinds of veggies in the oven – from golden Roasted Cauliflower sweet Carrots and Parsnips crispy Roasted Broccoli – but I tell you, there’s something special about it Roasted Zucchini and Squash Recipe. Not only are they caramelized to perfection and packed with flavor, but the combination of roasted zucchini and squash is the perfect way to use up loads of summer veggies all at once.

Why You’ll Love Roasted Zucchini and Squash

Delicious and slightly sweet
Perfectly caramelized and tender
5 easy ingredients (plus salt and pepper)
Ready in just 15 minutes
simple, healthy side dishes

Ingredients and Substitutes

This section explains how to choose the best ingredients for oven-roasted squash and zucchini, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Zucchini and Squash – Slice both types of zucchini into even 1/2-inch thick rounds.You can also make it with just one of them, or follow my recipe Grilled Zucchini (cut differently) or yellow pumpkin instead.
olive oil – Adds flavor, promotes browning, and helps seasonings stick. You can also use avocado oil or coconut oil for this roasted squash and zucchini recipe.
italian seasoning – I make my own italian seasoning A blend of dried oregano, marjoram, basil, thyme, rosemary and sage. It only takes 5 minutes! Store-bought blends work too, or you can use one or both of these dried herbs on their own.
garlic powder – This works best with roasted squash, as fresh garlic may burn when roasted at high heat.
sea salt and black pepper

Pumpkin and zucchini recipe ingredients.

How to Cook Squash and Zucchini in the Oven

This section shows how to cook zucchini and squash, with step-by-step photos and details about the techniques to help you get a feel for it.For full instructions, including amounts and temperatures, see recipe card below.

season. In a large bowl, drizzle olive oil over vegetables. Season with Italian seasoning, garlic powder, sea salt, and black pepper. Throw on the coat.
arrange. Place the pumpkins in a single layer on large baking dish.

Vegetables are drizzled with olive oil and seasoned in a bowl.

bake. Bake in the oven until tender.
Roast (optional). Toss the roasted zucchini and squash under the grill for a few minutes to make them extra brown and crispy.

Arrange roasted zucchini and squash on a baking sheet.

Seasoning Variations

This roasted squash and zucchini recipe is easy and basic, but you can easily change it up for different flavors:

Spicy – Sprinkle paprika, cayenne or crushed red pepper flakes and other seasonings over vegetables.you can even use a teaspoon Indian seasoning instead.
Citrus – Add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest along with the olive oil.You can also simply sprinkle zucchini and squash Lemon Pepper Seasoning before baking.
onion – Toss some chopped onions with the squash and roast them together. The onions will start to caramelize!
Herbie -Although this roasted zucchini and squash recipe already contains dried herbs, you’ll get more herb flavor if you use fresh. You can substitute 1/2 to 1 tablespoon fresh herbs for dried herbs, or Just sprinkle fresh herbs on top after roasting (in addition to dried herbs before roasting).
buttery – Add a tablespoon of unsalted butter and let it melt after baking. This adds buttery flavor without the risk of burning in the oven.
cheesy – After adding the oil and seasonings, toss with grated Parmesan before baking. (this is similar to my Air Fryer Zucchini recipe, but you can also make it with mixed squash, or use the oven. )

storage instructions

shop: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat: For the quickest option, place the vegetables in a microwave-safe dish, cover with a damp paper towel, and heat over high heat until warm. You can also roast squash and zucchini in the oven, reheat them at 350 degrees Fahrenheit, or even warm them in the oven. Air fryer.

Can you freeze pumpkin and zucchini?

Yes, you can freeze roasted zucchini and squash. Place in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a zip lock bag and store in the freezer for up to 3 months. If you want to freeze raw vegetables, you need to blanch them first.study How to Freeze Zucchini Here (You can use the same method with yellow squash).

Arrange the roasted squash and zucchini on a plate next to the bowl.

What to Serve with Pumpkin and Zucchini Recipes

Zucchini and squash recipes go with just about anything! Here are some reader-favorite recipes that are perfect for them:

More Zucchini and Squash Recipes

If you’re looking for more ways to enjoy the flavors of zucchini and squash, try these next recipes. All of these can be made with one or both of these veggies!

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

Preheat oven to 425°F (218°C).

In a large bowl, drizzle olive oil over sliced zucchini and squash. Season with Italian seasoning, garlic powder, sea salt, and black pepper. Throw on the coat.

Arrange vegetables in a single layer on a baking sheet large baking dish (half sheet pan, approximately 12″ x 17″). (You can line with parchment paper first, or simply spray with cooking spray.)
Roasting Zucchini and Squash in the Oven 10-12 minutesuntil softened.
Optional steps: If you want the zucchini to be more browned, broil for 3-6 minutes.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 129

fat 10.7 grams

protein 2.9 grams

total carbohydrates 7.9 grams

net carbs 5.3 grams

fiber 2.6 grams

sugar 5.4 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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