Oven-roasted zucchini and squash

Need an easy, nutritious side dish that can be prepared in just minutes? This roasted zucchini and squash recipe is the perfect sheet pan side dish!

With just 5 basic ingredients and a super quick prep time, this will be your new roasted vegetable dish. Also, I’ve included two delicious and cheesy flavor variations if you want to switch things up a bit!

Baked pumpkin and zucchini side dish

i love roast zucchini and pumpkin for a super easy side dish. It’s so versatile with different spices and toppings!

For the basic recipe in this post, the zucchini and pumpkin are roasted with just olive oil, salt and pepper (delicious on their own!). But I’m sharing a few other versions as well: One is topped with lemon zest, goat’s cheese, and thyme for a fresh and tangy side, and one features parmesan, garlic, and Italian spices for a cozy, cheesy, savory side.

The parmesan is my absolute favorite (the parmesan gets a little crunchy in the oven and is sooo good) – but they’re all delicious!

You can throw in a few other veggies as well zucchini and pumpkin too! Cherry tomatoes, green beans, and peppers all roast about the same speed and are easy to add zucchinioil and spices.

recipe ingredients

You only need a handful of ingredients to make this super easy roasted vegetable side dish:

zucchini
to squeeze
olive oil
Salt
pepper

For the optional flavors (if prepared) you will need:

Garlic Parmesan: Parmesan cheese (freshly grated/large grated is better than the powdered kind), fresh garlic and Italian seasoning
Lemon Goat Cheese: crumbled goat cheese, lemon zest and fresh thyme

You can definitely change up the spices too if you like! I wouldn’t recommend adding too much liquid (i.e. I wouldn’t add soy sauce) as it could make everything soggy, but adding something like garlic powder or chili powder would work well.

Check out this roundup post for more delicious pumpkin recipes!

nutritional information

Zucchini (a type of summer squash) is high in antioxidants, vitamin C, and potassium. It’s good for skin, heart health, bone strength, and eye health.

Yellow summer squash also packs a ton of nutrients, including vitamins A, C, and K, and B12. It is also rich in antioxidants.

How to roast zucchini and squash in the oven

To prepare this side dish, first wash your zucchini and squash thoroughly. Then, using a large knife, cut them into crescent-shaped slices. I recommend cutting lengthwise first, then crosswise!

Mix the slices with olive oil, salt and pepper.

Next, line a baking sheet (tin pan) with parchment paper or foil (or just grease the pan). Spread the slices out in a single layer, making sure they aren’t too close together.

Roast in the oven at 450 degrees Fahrenheit for 10-15 minutes until the vegetables are tender and lightly browned.

Then transfer to a serving bowl and enjoy!

Want delicious and cheesy flavor variations for this recipe? Check out the section below!

storage tips

Store your cooked zucchini and squash in an airtight container in the refrigerator for up to 3-4 days. They can tend to get mushy if you store them for too long, but a few days is generally fine!

Recipe variations for zucchini pumpkin side dish

Here are a few tasty recipe variations to try:

Garlic Parmesan Variation

Toss the sliced zucchini and squash with 1/3 cup grated parmesan, 2 cloves minced or grated garlic, and 1 teaspoon Italian seasoning before baking. (Any Parmesan that is not at the zucchini should fill in the gaps between the veggies on the tray and will turn into crispy bits as it bakes!)

Lemon and goat cheese variation

After the roast Sprinkle the veggies with 1/3 cup crumbled goat cheese, zest of 1/2 lemon and 1 teaspoon chopped fresh thyme.

What is the best type of squash for roasting?

I love pairing yellow summer squash with zucchini since both are a common type of squash found in grocery stores.

I prefer small yellow squashes because they have a similar texture to zucchini. (Yellow squash has more seeds than zucchini, so the larger yellow squash tends to be a lot spongy and full of seeds.)

Zucchini and yellow squash are both in peak season from May through August, although they’re generally available year-round. Pattypan squashes (which are essentially short and stocky) are also often found in summer zucchini/squash) that can be used interchangeably.

How do you keep zucchini from getting mushy while frying?

My key to keeping the veggies from getting mushy is to keep them in a single layer (with enough room) and increase the heat to roast them at 450 degrees.

Since zucchini is mainly water, it can liquefy when boiled. But with enough space and high heat, the water will quickly evaporate from the pan and you won’t end up with a mushy squash!

What goes well with roasted zucchini and squash

These Oven Roasted Zucchini and Squash are a perfect side dish for any meal! Here are some main dishes that would go great with zucchini and squash:

I hope this easy Roasted Zucchini and Squash recipe becomes one of your favorite dishes too! You can find the full recipe at the end of this post. Enjoy!

More roasted vegetable dishes to try: