Roasted Summer Squash and Zucchini

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Try making roasted yellow squash and zucchini with garlic, Italian seasoning and parmesan for a delightful and easy summer side.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 133kcal

Prep: Heat oven to 425°F. Set out a rimmed baking sheet (line with foil if desired, NOT baking parchment or vegetables may get soggy).
Season: Place zucchini and squash slices in a large bowl. Combine 2 tablespoons olive oil, 3 cloves garlic (minced), 1.5 teaspoons Italian seasoning, ½ teaspoon garlic powder, ¾ teaspoon salt and ¼ teaspoon ground black pepper in a small bowl. Drizzle over sliced vegetables, tossing to coat every piece.
Roast: Spread seasoned vegetables on prepared pan in a single layer - don't overcrowd pan! Roast at 425°F for 10-15 minutes, until tops are golden and squash is tender.
Finish and serve: Remove pan from oven, immediately sprinkle zucchini and squash with ¼ cup grated parmesan. Serve immediately.

Squash: Use any combination of zucchini and summer squash you have on hand.
Parmesan: Feel free to skip this, but we love the extra depth of flavor it adds with not much extra effort.
Seasoning: Switch up the seasoning to your taste! Herbes de Provence are lovely, and so are red pepper flakes. See post for more ideas.

Even slicing: Make sure to slice the squash into evenly sized rounds so they cook evenly.
Stick to the temperature in the recipe: 425°F might sound pretty hot, but it’s important to stick with it. The high temperature and shorter time in the oven are key to getting a nice roast on your vegetables!
Leftovers: Keep leftovers in the fridge for up to 3 days. Serve cold with olive oil and balsamic vinegar, or reheat in the oven at 400°F for 5 minutes.