Name: Roasted Zucchini and Squash Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 medium yellow squash; 2 small-medium zucchini; 1 tablespoon olive oil (or spray oil); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon red chili flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; Few shakes ground black pepper; Grated parmesan cheese (Violife vegan parmesan or regular Parmesan)

There’s something so satisfying about the simplicity of roasting fresh veggies, and this Roasted Zucchini and Squash Recipe is exactly that. It’s vibrant, flavorful, and comes together in about 20 minutes — perfect for a healthy weeknight side dish that never disappoints.

This image shows an even spread of small zucchini and yellow squash pieces on a white marbled surface. The vegetables are cut into roughly equal bite-sized cubes and are scattered in a single layer. They are seasoned with black pepper flakes and sprinkled with fine shreds of a light-colored cheese. The texture of the vegetables looks slightly soft but mostly fresh, with some edges showing slight roasting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Zucchini and Squash Recipe
Top Tip
How to Serve Roasted Zucchini and Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Zucchini and Squash Recipe

Why You'll Love This Recipe

Let me tell you, this Roasted Zucchini and Squash Recipe quickly became a staple in my cooking rotation. It’s easy, healthy, and packed with flavor, making it a no-brainer side dish for almost any meal.

Super Simple: Minimal ingredients and easy prep make this perfect for busy days.
Flavorful with Minimal Effort: Dried herbs and spices do the heavy lifting, creating deep, savory notes without fuss.
Versatile: Whether you roast the veggies in chunks or rounds, they come out tender and slightly caramelized.
Healthy and Delicious: It’s low calorie, packed with nutrients, and still tastes indulgent thanks to that golden roast.

Ingredients & Why They Work

The magic in this Roasted Zucchini and Squash Recipe, as simple as it sounds, lies in how these ingredients complement each other. Fresh squash gives you moisture and a subtle sweetness, while the spice blend wakes up the veggies with a lively kick.

Flat lay of two medium fresh yellow squash, two small-medium vibrant green zucchini, a small white ceramic bowl of golden olive oil, a small white bowl with dried oregano, a small white bowl with dried basil, a small white bowl with red chili flakes, a small white bowl with garlic powder, a small white bowl with coarse salt, a small white bowl with ground black pepper, and a small white bowl of grated parmesan cheese, all perfectly arranged with balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow squash: Its mild, buttery flavor softens beautifully in the oven without getting mushy if you watch the time.
Zucchini: Adds a tender texture and mild earthy taste; slice evenly so it roasts at the same rate as the squash.
Olive oil: Helps in crisping the edges slightly and draws out the flavors of the spices.
Dried oregano & basil: Classic Mediterranean herbs that bring fragrant earthiness to the dish.
Red chili flakes: Just enough heat to add complexity without overpowering.
Garlic powder: Imparts a subtle savoriness that pairs wonderfully with roasted vegetables.
Salt & black pepper: Essential for seasoning and balancing the flavors perfectly.
Parmesan (optional): I often use Violife vegan parmesan for a cheesy finish that adds a nutty, salty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this recipe depending on what I have handy or how spicy I’m feeling. One of the joys of roasted veggies is how easily customizable it is.

Variation: Sometimes I add a squeeze of fresh lemon juice right after roasting – it brightens everything up and adds a fresh twist that I adore.
Herb Swap: Tried fresh rosemary or thyme before? Both lend a different but equally delicious aroma that pairs well with the squash.
Spice Level: Feel free to dial back the red chili flakes or swap for smoked paprika for a gentle smoky flavor.
Parmesan Alternatives: If you don’t eat dairy, a sprinkle of nutritional yeast adds a cheesy depth that I find irresistible.

Step-by-Step: How I Make Roasted Zucchini and Squash Recipe

Chopped pieces of green and yellow zucchini are spread out in one even layer on a white marbled surface. Each piece has a textured look with bits of black pepper and seasoning sprinkled all over. Thin strands of white shredded cheese are scattered lightly across the zucchini chunks, adding a soft contrast to the slightly charred edges. The pieces vary in size but are mostly small squares and half-moon shapes, showing a fresh and cooked mix. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Veggies Just Right

First, I preheat the oven to 425°F and line my baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze. Then, I quarter the yellow squash and zucchini into 1-inch chunks so they roast evenly. You can slice them into rounds if you prefer, but I find the chunks hold texture nicely without drying out.

Step 2: Season and Oil Up

Next, I drizzle everything with olive oil and sprinkle with oregano, basil, red chili flakes, garlic powder, salt, and pepper. Then I toss right on the pan – no extra bowls needed. Tossing right where you'll roast helps save time and keeps all those spices working their magic on every piece.

Step 3: Roast to Perfection

I arrange the seasoned veggies in a single layer, so they caramelize nicely instead of steaming, and roast for 15-18 minutes. Keep an eye on them around the 15-minute mark — they should be tender with a golden, lightly crisped edge. If you like them softer or more charred, adjust the timing slightly.

Step 4: Add a Cheesy Finish (Optional)

Right after pulling them out, I love sprinkling some parmesan or vegan parmesan on top. The residual heat melts it just enough, giving an irresistible nuttiness and extra flavor pop. This step is totally optional but one that elevates the dish so nicely.

Top Tip

Over the years making this Roasted Zucchini and Squash Recipe, I discovered a few little tricks that make a big difference to achieve perfect texture and flavor.

Even Sizing: Cutting the squash and zucchini into pieces of similar size helps everything cook evenly without some bits being mushy while others are underdone.
Don’t Overcrowd the Pan: Give those veggies some breathing room on the baking sheet — crowded veggies steam instead of roast, missing out on that caramelized flavor.
High Heat Roasting: Roasting at 425°F is key to getting tender insides with golden, slightly crispy outsides. Lower temps just won’t give the same results.
Use Parchment Paper: It’s a small detail but trust me, it makes cleanup fast and keeps the veggies from sticking and breaking apart.

How to Serve Roasted Zucchini and Squash Recipe

roasted zucchini and squash - Serving Suggestion

Garnishes

I often finish with a handful of fresh chopped parsley or basil for a pop of color and freshness. A light drizzle of balsamic glaze or lemon zest also adds a nice touch if you want to dress it up without much effort.

Side Dishes

This recipe pairs beautifully with grilled chicken, fish, or a hearty grain bowl. For easy weeknights, I love serving it alongside quinoa or brown rice, plus a simple lemon tahini dressing.

Creative Ways to Present

For special gatherings, I like to serve this Roasted Zucchini and Squash Recipe on a large platter, sprinkled with toasted pine nuts and crumbled feta or vegan cheese. It makes the dish not only tasty but visually inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, the veggies are still flavorful and hold a pleasant texture as long as you don’t overcook them again.

Freezing

I don’t recommend freezing these roasted veggies if you prefer them crisp and fresh, as freezing changes the texture. However, they can be frozen and used later in soups or stews where texture is less critical.

Reheating

To reheat, pop the leftovers in a hot oven (about 350°F) for 5-7 minutes to revive a bit of crispness, or microwave briefly if you’re short on time.

Frequently Asked Questions:

Can I use other squash varieties in this recipe?

Absolutely! Yellow squash and zucchini work beautifully, but you can also try delicata or pattypan squash. Just adjust roasting time depending on the size and thickness.

What if I don’t have all the dried herbs?

No worries! You can use just salt and pepper with garlic powder for a simple, tasty version. Fresh herbs are also great if dried aren’t available—just add them after roasting to keep their brightness.

Can I make this recipe vegan?

Definitely! Simply skip the parmesan or swap it for a vegan parmesan or nutritional yeast. The roasted veggies are delicious on their own, but a sprinkle of vegan cheese adds that perfect finish.

How do I prevent zucchini from getting soggy when roasting?

Make sure to cut the zucchini into evenly sized chunks and avoid overcrowding the pan so they roast instead of steam. Roasting at a high temperature also helps achieve a nice texture without sogginess.

Final Thoughts

This Roasted Zucchini and Squash Recipe is one of those dishes I keep coming back to because it’s simple, forgiving, and always delicious. Whether you’re new to roasting veggies or looking for a quick, healthy side, I promise you’ll get lovely golden veggies with deep flavor every time. Give it a try and make it your own — I’m sure you’ll enjoy it as much as I do!