Delicious Oven Roasted Zucchini and Squash Recipe

There’s something so comforting about the aroma of fresh vegetables roasting in the oven. It brings back memories of family gatherings and summer picnics. Oven roasted zucchini and squash are not only a delightful addition to your table, but they are also incredibly easy to make. Whether you’re looking for a quick side dish or a way to brighten up your salads, this recipe is a winner!

Why You’ll Love Oven Roasted Zucchini and Squash

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds – These are the stars of the dish, bringing a lovely texture.
• 2 medium yellow squashes, sliced into 1/4-inch rounds – They add a pop of color and sweetness.
• 3 tablespoons olive oil – This will help the veggies roast beautifully.
• 1 teaspoon garlic powder – For that delicious savory flavor.
• 1 teaspoon onion powder – A great complement to the garlic.
• 1 teaspoon dried oregano – Adds a lovely herby note.
• 1 teaspoon dried thyme – Another wonderful herb to enhance the flavor.
• Salt and pepper to taste – Essential for seasoning.
• 1/4 cup grated Parmesan cheese (optional) – A lovely finishing touch if you want to indulge.
• Fresh parsley for garnish (optional) – Adds a splash of color and freshness.

How to Make Oven Roasted Zucchini and Squash

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced zucchini and yellow squash.
3. Drizzle the olive oil over the vegetables.
4. Add garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
5. Spread the zucchini and squash mixture evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
7. If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
8. Remove from the oven and garnish with fresh parsley if desired.
9. Serve warm as a side dish or on top of salads and grain bowls.

Substitutions & Additions

If you want to mix things up a bit, consider these substitutions and additions:

• Use other vegetables like bell peppers, asparagus, or carrots for a colorful medley.
• Swap out the herbs for your favorites – rosemary or basil would work wonders.
• Add a splash of balsamic vinegar for a tangy twist.
• Top with feta cheese instead of Parmesan for a different flavor.

Tips for Success

Here are some of my favorite tips to help you nail this recipe:

• Make sure to slice the vegetables evenly for even cooking.
• Don’t overcrowd the baking sheet; give the veggies room to roast properly.
• If you want to prep ahead, you can slice the veggies a day in advance and store them in an airtight container in the fridge.

How to Store Oven Roasted Zucchini and Squash

To store any leftovers, let them cool completely and then place them in an airtight container. They will keep in the refrigerator for up to 3 days. You can reheat them in the oven or microwave. Just be aware that reheating may soften them further, so they are best enjoyed fresh!

FAQs

• Can I use frozen zucchini and squash? While fresh is best, you can use frozen, but the texture might be a bit softer.
• Can I make this dish vegan? Absolutely! Just skip the Parmesan cheese or use a vegan alternative.
• What can I serve with this dish? It pairs wonderfully with grilled chicken or fish, or you can toss it on top of a grain bowl for a healthy meal.

I hope you enjoy making this Oven Roasted Zucchini and Squash as much as I do! It’s a simple yet delicious way to add more veggies to your meals. For more delicious recipes, check out Creamy Lemon Chicken or Easy Homemade Raspberry Sorbet for treats you will love!

Happy cooking, and don’t forget to share your creations on Pinterest!

Oven Roasted Zucchini and Squash

There's something so comforting about the aroma of fresh vegetables roasting in the oven. Oven roasted zucchini and squash are not only a delightful addition to your table, but they are also incredibly easy to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Oven Roasted Zucchini and Squash

• 2 medium zucchinis sliced into 1/4-inch rounds
• 2 medium yellow squashes sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 cup grated Parmesan cheese optional
• Fresh parsley for garnish (optional)

Equipment

• Large Mixing Bowl
• Baking Sheet
• Parchment Paper

Method

 

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large mixing bowl, combine the sliced zucchini and yellow squash.
3. Step 3: Drizzle the olive oil over the vegetables.
4. Step 4: Add garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
5. Step 5: Spread the zucchini and squash mixture evenly on a baking sheet lined with parchment paper.
6. Step 6: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
7. Step 7: If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
8. Step 8: Remove from the oven and garnish with fresh parsley if desired.
9. Step 9: Serve warm as a side dish or on top of salads and grain bowls.

Notes

To store any leftovers, let them cool completely and then place them in an airtight container. They will keep in the refrigerator for up to 3 days.