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Close-up of crispy roasted zucchini and yellow squash slices garnished with fresh herbs on a white ceramic plate

Perfectly Roasted Zucchini Squash: Your New Favorite Summer Veggie Side


  • Author: Kai
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

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

  1. Preheat the oven to 425°F (220°C).
  2. Slice the zucchini and yellow squash evenly into ½-inch thick rounds for consistent roasting.
  3. Pat the slices dry thoroughly using a clean towel or paper towels—this step is key to avoiding soggy veggies and getting crispy edges.
  4. 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.
  5. 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.
  6. Roast in the oven for 10-12 minutes until the squash is tender and golden on the edges.
  7. For extra crispiness, switch the oven to broil and cook for another 3-6 minutes—watch closely so the garlic powder doesn’t burn.
  8. 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

Keywords: roasted zucchini, yellow squash, summer veggies, easy side dish, vegan, gluten-free