Try making roasted yellow squash and zucchini with garlic, Italian seasoning and parmesan for a delightful and easy summer side.
This simple method brings out the best flavors of summer squash – sometimes the easiest recipes are the most delicious!
Why you’ll love this recipe
- Few ingredients: You only need a handful of ingredients, but the dish comes out so flavorful! Simple and delicious.
- Easy to make: This really is a no-fuss recipe, which is what summer is all about.
- Use up that summer bounty: If you need a way to use a bunch of zucchini, roasting is such an easy way to do so. You an also roast a bunch and then eat it cold later – just drizzle with some olive oil and balsamic vinegar!
The first time I had yellow squash, I was about 5 years old and our Italian neighbors gifted my mom some from their vegetable garden. It was so magical to me, yellow zucchini!
While I do love a classic Squash Casserole, there’s something to be said about a simple roasted vegetable on a summer evening. So here we’re roasting our squash and zucchini with a bunch of delicious flavorings to create the perfectly simple summer side!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Squash: You can use any combination of zucchini and summer squash you have on hand. I like to use a variety from the farmer’s market, but it works great with just zucchini, too.
- Parmesan: Feel free to skip this, but we love the extra depth of flavor it adds with not much extra effort.
- Seasoning: Switch up the seasoning to your taste! Herbes de Provence are lovely, and so are red pepper flakes.
How to roast summer squash and zucchini Season the squash
Before you begin: Set out a rimmed cookie sheet. Heat your oven to 425°F.
1. Step: Season the squash
Place the sliced squash into a large bowl – using a large enough bowl makes it a lot easier to evenly coat all of your slices!
Combine the seasoning, garlic and oil and toss it with the squash.
2. Step: Roast in the oven
Spread the seasoned squash slices on a rimmed cookie sheet.
Roast in the oven at 425°F for 12-15 minutes, or until the tops are starting to brown and the squash is tender.
3. Step: Finish and serve
Remove the roasted squash from the oven and sprinkle with grated parmesan and any other toppings you like (chopped flat parsley and roasted red pepper flakes are my favorites). Serve immediately!
Top tips
- Even slicing: Make sure to slice the squash into evenly sized rounds so they cook evenly.
- Even seasoning: Make sure to use a large enough bowl to really coat each zucchini and squash slice with the seasoned oil. This helps each slice to roast evenly and have a balanced taste.
- Don’t crowd your pan: Spread the zucchini and squash in a single layer on the baking sheet, otherwise they will steam and get mushy instead of getting nicely roasted.
- Don’t use parchment to line the pan: If you want to line your pan for easier clean up, use foil and not baking parchment. Using baking parchment can make your veggies soggy.
- Stick to the temperature in the recipe: 425°F might sound pretty hot, but it’s important to stick with it. The high temperature and shorter time in the oven are key to getting a nice roast on your vegetables!
Helpful recipe notes
Recipe variations
- Make it crispy and crunchy: Sprinkle the Parmesan cheese on the squash during the last few minutes of roasting instead of after to make it crisp up for some cheesy crunch. Or sprinkle seasoned breadcrumbs over the squash right before placing it in the oven!
- Add some heat: For a spicy kick, add red pepper flakes, cayenne pepper, or chili flakes to the olive oil.
- Lemon: For a lemon and herb twist, mix some lemon juice and lemon zest into the oil. Either use Italian seasoning or Herbes de Provence in the oil, then add finely chopped fresh herbs like rosemary, parsley, basil, or thyme after roasting.
- Add more vegetables: Add sliced onion, bell pepper or thinly sliced eggplant for more variety.
Leftovers
Store leftovers covered in the fridge for up to 3 days.
You can serve these cold, drizzled with olive oil and balsamic. Or reheat at 400°F for 5 minutes.
Serving ideas
This is a wonderful side dish for all your summer meals! It’s great with pasta dishes, or with grilled meats.
Here are some of our favorite grilled meats:
- Grilled chicken in balsamic chicken marinade, lemon garlic marinade or greek chicken marinade
- Grilled steak in steak marinade, or air fried steak
- Grilled pork tenderloin in pork tenderloin marinade, or grilled pork chops in pork chop marinade
Delicious summer pasta dishes to go with roasted squash:
More easy vegetable sides
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Roasted Summer Squash and Zucchini
Recipe details
Ingredients
- 1 pound zucchini sliced into ½ inch slices
- 1 pound summer squash sliced into ½ inch slices
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1.5 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated parmesan or more to taste
Instructions
- Prep: Heat oven to 425°F. Set out a rimmed baking sheet (line with foil if desired, NOT baking parchment or vegetables may get soggy).
- Season: Place zucchini and squash slices in a large bowl. Combine 2 tablespoons olive oil, 3 cloves garlic (minced), 1.5 teaspoons Italian seasoning, ½ teaspoon garlic powder, ¾ teaspoon salt and ¼ teaspoon ground black pepper in a small bowl. Drizzle over sliced vegetables, tossing to coat every piece.
- Roast: Spread seasoned vegetables on prepared pan in a single layer – don't overcrowd pan! Roast at 425°F for 10-15 minutes, until tops are golden and squash is tender.
- Finish and serve: Remove pan from oven, immediately sprinkle zucchini and squash with ¼ cup grated parmesan. Serve immediately.
Notes
Ingredient notes
- Squash: Use any combination of zucchini and summer squash you have on hand.
- Parmesan: Feel free to skip this, but we love the extra depth of flavor it adds with not much extra effort.
- Seasoning: Switch up the seasoning to your taste! Herbes de Provence are lovely, and so are red pepper flakes. See post for more ideas.
Recipe tips
- Even slicing: Make sure to slice the squash into evenly sized rounds so they cook evenly.
- Stick to the temperature in the recipe: 425°F might sound pretty hot, but it’s important to stick with it. The high temperature and shorter time in the oven are key to getting a nice roast on your vegetables!
- Leftovers: Keep leftovers in the fridge for up to 3 days. Serve cold with olive oil and balsamic vinegar, or reheat in the oven at 400°F for 5 minutes.
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