Description
There’s a special kind of magic that happens when zucchini and yellow squash meet a hot oven. This roasted zucchini squash recipe quickly became a staple in my kitchen—simple, healthy, and packed with sun-kissed summer goodness.
Ingredients
Scale
- 1 lb yellow squash, sliced about ½ inch thick
- 1 lb zucchini, sliced about ½ inch thick
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning (store-bought or homemade)
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the zucchini and yellow squash evenly into ½-inch thick rounds for consistent roasting.
- Pat the slices dry thoroughly using a clean towel or paper towels—this step is key to avoiding soggy veggies and getting crispy edges.
- In a large bowl, toss the squash slices with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper until every piece is nicely coated.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper (optional for easier cleanup), leaving space between slices to allow even roasting.
- Roast in the oven for 10-12 minutes until the squash is tender and golden on the edges.
- For extra crispiness, switch the oven to broil and cook for another 3-6 minutes—watch closely so the garlic powder doesn’t burn.
- Remove from the oven and serve immediately for the best texture and flavor.
Notes
Use medium-sized squash to avoid watery, seedy pieces. Dry slices well before seasoning to prevent sogginess. Broiling at the end achieves those crispy, caramelized edges everyone loves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg