There’s nothing quite like the simple pleasure of perfectly roasted vegetables. This recipe for Roasted Zucchini and Squash transforms humble garden favorites into a side dish bursting with flavor.
I find myself making these tender, golden pieces weekly. My family devours them before they even hit the table. It’s a dish that always brings smiles.
Why I Love This Recipe
Oh, let me count the ways! This Roasted Zucchini and Squash recipe is a true kitchen MVP. It’s incredibly easy and quick to whip up, perfect for those bustling weeknights when time is short. The taste is simply amazing, bringing out the natural sweetness of the veggies. Plus, it’s so versatile. It pairs well with almost any main dish. My family even asks for it!
Roasted Zucchini and Squash Ingredients
Creating delicious Roasted Zucchini and Squash starts with simple, fresh ingredients. These humble components come together to create pure magic on your plate.
- Yellow Summer Squash and Zucchini: These are our stars, adding a delightful sweetness and tender texture. I always aim for small to medium ones.
- Red Onion: It brings a subtle sharpness and wonderful color to the mix. Roasting sweetens it, too.
- Olive Oil or Avocado Oil: This coats everything beautifully, helping the veggies roast to a perfect golden crisp.
- Garlic: A couple of minced cloves give this dish an irresistible aromatic kick. I love a strong garlic flavor.
- Sea Salt and Pepper: These basic seasonings truly enhance all the natural flavors. Don’t be shy with them!
Substitutions and Tips
Want to mix things up for your Roasted Zucchini and Squash? Feel free to swap out the red onion for sweet onion. You could also add other colorful veggies like bell peppers or cherry tomatoes. For a Mediterranean twist, try a sprinkle of dried oregano or Italian seasoning after roasting. A squeeze of fresh lemon juice at the end brightens everything up. Remember, precise measurements are in the recipe card below!
How to Make Roasted Zucchini and Squash
Step 1: Prep Your Oven and Pan
First, preheat your oven. Set it to 425°F. This high heat helps get those lovely crispy edges. Then, grab a baking sheet. Line it with parchment paper. This prevents sticking and makes cleanup a breeze. I use this trick all the time.
Step 2: Combine Vegetables and Oil
Next, get a big bowl. Add your chopped zucchini and squash. Throw in the onion too. Add the minced garlic. Pour in the olive oil. Toss everything really well. Make sure all the veggies are coated. This ensures even cooking.
Step 3: Season and Toss
Now, it’s time for flavor. Liberally sprinkle on sea salt. Add plenty of fresh ground pepper. Give it another good toss. This step is super important. It brings out all the natural goodness. Don’t be shy here!
Step 4: Roast to Perfection
Finally, spread your seasoned mix. Place it in a single layer on your prepared sheet. Pop it into the hot oven. Roast for about 30 minutes. Be sure to toss it halfway through. Around the 15-minute mark is perfect. This creates beautiful roasted zucchini and squash. It gets perfectly tender-crisp. When it’s done, serve it warm. It’s a truly delicious side dish.
How to Store Roasted Zucchini and Squash
Once your amazing Roasted Zucchini and Squash has cooled completely, you can store any leftovers. Simply place them in an airtight container. They will keep well in the refrigerator for up to 3-4 days. This makes meal prep so easy for busy weekdays. I often make a bigger batch. Then I have healthy sides ready to go. Reheat gentle in a pan. Or use the microwave. Don’t let those yummy extras go to waste!
Tips for Success
- Don’t overcrowd your baking sheet. Use two sheets if needed.
- Chop veggies into similar sizes for even cooking.
- Don’t be afraid to use enough oil. It helps with browning.
- Tossing halfway through helps achieve perfect crispiness.
- Roast until tender-crisp, not mushy. Watch your oven.
- High heat is key for excellent roasted zucchini and squash.
Kitchen Tools You’ll Need
- Large Baking Sheet: Essential for roasting. Cookie sheets work too.
- Parchment Paper: Makes cleanup super simple. Foil is a good alternative.
- Large Mixing Bowl: For tossing your veggies. Any big bowl works.
- Sharp Knife: To chop everything evenly.
- Cutting Board: Always use one for safety.
This Roasted Zucchini and Squash is so versatile!
- Serve it with grilled chicken or fish.
- It’s amazing alongside a juicy steak.
- Add it to grain bowls for a hearty meal.
- Toss it with pasta and a light sauce.
- It even makes a great vegetarian main dish.
Frequently Asked Questions
Can I make Roasted Zucchini and Squash ahead of time?
Yes, you can! Chop your veggies the day before. Store them in an airtight container. This really speeds up dinner prep. But I suggest roasting just before you eat. Freshly roasted veggies taste best.
What are other seasonings I can use for Roasted Zucchini and Squash?
You can get creative! Try a sprinkle of dried thyme or rosemary. Smoked paprika adds a lovely depth. A pinch of chili flakes gives a little kick. Lemon pepper is also a great choice. Experiment with different spices!
How do I get my Roasted Zucchini and Squash to be perfectly tender-crisp?
The secret is high heat and not crowding the pan. Use high oven temp. Spread your veggies in a single layer. This allows them to roast, not steam. Tossing them halfway helps too. You will get amazing roasted zucchini and squash every time.
Conclusion
There you have it! This easy recipe for Roasted Zucchini and Squash truly is a game-changer. It transforms simple ingredients into something extraordinary. I love how quickly it comes together, and the flavors are just fantastic. It’s perfect for busy weeknights, yet elegant enough for guests. This dish brings so much joy to my kitchen. It fills my family’s tummies with healthy goodness. Give it a try, you won’t regret it. You’ll make healthy eating a breeze!
Print
Roasted Zucchini and Squash
- Total Time: 40 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
This recipe provides a simple and delicious way to prepare roasted zucchini and squash, perfect as a side dish.
Ingredients
- 2 small/medium yellow summer squash chopped into ½ inch pieces
- 2 small/medium zucchini chopped into ½ inch pieces
- ½ cup red onion roughly chopped
- 1 Tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- sea salt to taste
- pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place squash, zucchini, onion, garlic and oil in a large bowl. Toss until the veggies are coated. Liberally sprinkle on salt and pepper and toss once more.
- Spread mixture out on a large rimmed baking sheet and roast for 30 minutes, tossing once around the 15 minute mark. Remove from oven and serve warm with protein of your choice.
Notes
- Serve warm with protein of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Delicious. I used avocado oil, added some Italian seasoning to mine.
I had wanted to sprinkle some bread crumbs during the last 15 minutes of cooking, but I forgot. However, I did have some leftover pico de gallo that I didn’t want to go to waste and added that to the mix. I will definitely make this again. It had just enough bite, and was not mushy. Served with apiece of salmon. I was pleased.