Easy Roasted Zucchini and Yellow Squash

I’ve been roasting zucchini and yellow squash together for years, and it’s honestly one of the easiest ways to get a delicious side dish on the table any night of the week. Just slice them up, toss with olive oil and a sprinkle of garlic powder, and let your oven do all the work. The result is tender, slightly caramelized squash that pairs perfectly with just about anything you’re making for dinner.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 7-9 g
• Fat: 32-36 g
• Carbohydrates: 20-24 g

Ingredients

• 1 lb zucchini (sliced into 1/2-inch thick rounds)
• 1 lb yellow squash (sliced into 1/2-inch thick rounds)
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp freshly grated parmesan cheese
• 1/8 tsp red pepper flakes

Step 1: Prepare Vegetables and Season

• 1 lb zucchini, sliced into 1/2-inch rounds
• 1 lb yellow squash, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

Slice the zucchini and yellow squash into 1/2-inch thick rounds—this thickness is crucial as it allows the vegetables to develop a golden exterior while staying tender inside.

In a large bowl, combine the olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.

Add the sliced vegetables to the bowl and toss gently but thoroughly until every piece is evenly coated with the seasoned oil.

I like to use my hands for this step rather than a spoon, as it ensures better coating and helps you feel if any pieces are missing the oil.

Step 2: Arrange and Roast

• seasoned vegetables from Step 1

Preheat your oven to 425°F.

Spread the seasoned vegetables from Step 1 on a baking sheet in a single layer, making sure they're not overlapping or crowded—this allows hot air to circulate around each piece and creates better browning.

Roast for 10-12 minutes until the vegetables are tender and beginning to show light golden color on the edges.

For a crispier result with more caramelization, proceed to the broil step; otherwise, transfer to a serving dish.

Step 3: Broil for Golden Browning and Finish

• roasted vegetables from Step 2
• 2 tbsp freshly grated parmesan cheese

If desired, switch your oven to broil and return the roasted vegetables for 3-6 minutes, watching carefully to prevent burning.

The broiler will create darker, caramelized spots and deepen the flavors.

I recommend moving the pan to the lower rack before broiling so the vegetables caramelize rather than char.

Once done, transfer to a serving dish and immediately sprinkle with the freshly grated Parmesan cheese while the vegetables are still hot—this helps it melt slightly and adhere to the pieces.

Easy Roasted Zucchini and Yellow Squash

Delicious Easy Roasted Zucchini and Yellow Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 375

Ingredients Method

Ingredients

  

• 1 lb zucchini (sliced into 1/2-inch thick rounds)
• 1 lb yellow squash (sliced into 1/2-inch thick rounds)
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp freshly grated parmesan cheese
• 1/8 tsp red pepper flakes

Method

 

1. Slice the zucchini and yellow squash into 1/2-inch thick rounds—this thickness is crucial as it allows the vegetables to develop a golden exterior while staying tender inside. In a large bowl, combine the olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Add the sliced vegetables to the bowl and toss gently but thoroughly until every piece is evenly coated with the seasoned oil. I like to use my hands for this step rather than a spoon, as it ensures better coating and helps you feel if any pieces are missing the oil.
2. Preheat your oven to 425°F. Spread the seasoned vegetables from Step 1 on a baking sheet in a single layer, making sure they're not overlapping or crowded—this allows hot air to circulate around each piece and creates better browning. Roast for 10-12 minutes until the vegetables are tender and beginning to show light golden color on the edges. For a crispier result with more caramelization, proceed to the broil step; otherwise, transfer to a serving dish.
3. If desired, switch your oven to broil and return the roasted vegetables for 3-6 minutes, watching carefully to prevent burning. The broiler will create darker, caramelized spots and deepen the flavors. I recommend moving the pan to the lower rack before broiling so the vegetables caramelize rather than char. Once done, transfer to a serving dish and immediately sprinkle with the freshly grated Parmesan cheese while the vegetables are still hot—this helps it melt slightly and adhere to the pieces.