Roasted Zucchini and Squash Recipe

Introduction

Roasted zucchini and squash make a simple, healthy side dish that’s full of flavor and easy to prepare. This recipe brings out the natural sweetness of the vegetables with a blend of herbs and spices, perfect for any meal.

Ingredients

• 1 medium yellow squash
• 1 medium zucchini
• 1 Tablespoon olive oil
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Step 1: Preheat oven to 425º F.
2. Step 2: Slice squash and zucchini into about ¼ to ½ inch thick disks.
3. Step 3: Place the sliced vegetables in a bowl and toss with olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes until evenly coated.
4. Step 4: Arrange the seasoned slices in a single layer on a lined baking sheet.
5. Step 5: Bake for 15-20 minutes until the slices are lightly golden. For a more browned texture, bake a few minutes longer as desired.
6. Step 6: Remove from oven and serve immediately for the best flavor and texture.

Tips & Variations

• Try adding a sprinkle of grated Parmesan cheese before baking for a cheesy twist.
• Substitute Italian seasoning with fresh herbs like thyme or rosemary for a different flavor profile.
• To keep the slices crispier, avoid overcrowding the baking sheet to ensure even roasting.

Storage

Store any leftover roasted zucchini and squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture, though they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, other types of summer squash like pattypan or crookneck squash work well and can be roasted using the same method.

How do I get the zucchini and squash crispy instead of soft?

To achieve crispier results, slice the vegetables thinner and avoid overcrowding the baking sheet. You can also increase the oven temperature slightly or broil for the last 1-2 minutes, watching carefully to prevent burning.

Roasted Zucchini and Squash Recipe

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★★★★★

4.5 from 103 reviews

• Author: Elara
• Total Time: 25-30 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This Roasted Zucchini and Squash recipe offers a simple and flavorful way to enjoy fresh summer vegetables. Coated with olive oil and a blend of Italian seasoning, garlic powder, and spices, the zucchini and yellow squash are roasted until tender and lightly golden, making for a perfect side dish that’s both healthy and delicious.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium yellow squash
• 1 medium zucchini

Seasoning

• 1 Tablespoon olive oil
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes

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Instructions

1. Preheat Oven: Preheat your oven to 425º F (220º C) to ensure it’s hot enough to roast the vegetables evenly and develop a nice golden color.
2. Slice Vegetables: Slice the yellow squash and zucchini into disks about ¼ to ½ inch thick, so they roast evenly and maintain some texture.
3. Toss with Seasonings: In a bowl, combine the sliced squash and zucchini with olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Mix thoroughly to ensure all pieces are evenly coated.
4. Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper or foil to prevent sticking and promote even roasting.
5. Roast: Bake in the preheated oven for 15 to 20 minutes until the squash and zucchini are tender and lightly golden. For more browned edges, roast for a few additional minutes, checking frequently to avoid burning.
6. Serve: Remove from the oven and serve immediately to enjoy the best texture and flavor.

Notes

• For added flavor, sprinkle grated Parmesan cheese over the vegetables before roasting.
• You can substitute Italian seasoning with fresh herbs like thyme, rosemary, or oregano.
• To make it spicier, increase the amount of red pepper flakes.
• Use a rimmed baking sheet to prevent any oil from dripping in the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Roasted Zucchini, Roasted Squash, Healthy Side Dish, Italian Seasoning Vegetables, Oven Roasted Vegetables