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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.

Seasoned Yellow Squash and Zucchini cut into bite size pieces on a white platter
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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.

Table of Contents

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

Diced yellow squash and zucchini in a bowl with bowls of olive oil, italian seasoning, garlic powder, black pepper, salt

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.  
Baking sheet lined with foil
  • Step 3 – Place the vegetables on the pan and drizzle with the olive oil. Toss to coat the vegetables with the oil.  
Baking sheet lined with foil topped with zucchini and squashed cut into small pieces
  • Step 4 – Sprinkle the Italian seasoning, garlic powder, salt and pepper on top of the vegetables in an even layer.  
Seasoned squash and zucchini on a foil lined baking sheet
  • 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.
Roasted zucchini and squash on a foil lined baking sheet

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.

Frequently Asked Questions

What is the Difference Between Zucchini and Squash?

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.

Should Zucchini be Peeled before Roasting?

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.

How do you Keep Zucchini from Getting Soggy?

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.

How to Store Leftover Roasted Zucchini and Squash

Store leftovers in an airtight container in the refrigerator. The vegetables will stay fresh for up to 3 days.

Roasted zucchini and squash on a white platter

More Easy Zucchini Recipes

We love to hear from you. If you make this Roasted Zucchini and Squash Recipe, please leave a comment or a star review.

Review Pin Print

Roasted Zucchini and Squash

4.92 from 35 votes
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 Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Cuisine American
Course Side Dish
Calories 167
Author Carrie Barnard

Ingredients

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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!  

Recipe Video

Recipe Notes

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

Nutrition Facts

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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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
4.92 from 35 votes (32 ratings without comment)

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Comments

  1. Joyce AReel says:

    5 stars
    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.

  2. Carrie says:

    Thank you! I’ll double check the nutritional information on this recipe!

  3. Vicki says:

    I think your carbs are a lot lower than what you have listed. But great recipe.

  4. Carrie says:

    Thank you so much!

  5. Angie says:

    5 stars
    This was delicious. Added some Parmesan cheese on top

  6. Carrie says:

    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!

  7. LaRene says:

    Wil this recipe work with peeled squash? I can’t have the peels with my medication.
    Thanking you in advance.

  8. Stephanie says:

    5 stars
    This tastes great! Only thing I changed was I used a Vidalia onion because that’s all I had. Will make again for sure!