Name: Roasted Zucchini and Squash Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 medium yellow squash; 2 small-medium zucchini; 1 tablespoon olive oil (or spray oil); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon red chili flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; Few shakes ground black pepper; Grated parmesan cheese (or Violife vegan parmesan)

There’s something about the cozy aroma of vegetables caramelizing in the oven that makes my kitchen feel warm and inviting. This Roasted Zucchini and Squash Recipe is one of those simple treats that’s both comforting and vibrant — perfect when you want a quick, tasty side that feels just a bit special.

The image shows a close-up of a baking tray with small cubes of green zucchini and yellow squash spread out in one even layer. Each vegetable piece is coated lightly with black pepper and some flakes of seasoning, with a sprinkling of grated white cheese scattered over the top. The vegetables have a slightly glossy texture, hinting they were tossed in oil before baking. The baking tray is lined with parchment paper, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Zucchini and Squash Recipe
Top Tip
How to Serve Roasted Zucchini and Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Zucchini and Squash Recipe

Why You'll Love This Recipe

From my experience, nothing beats a dish that’s fuss-free yet full of flavor. This roasted zucchini and squash combo hits all the right notes — it’s easy, delicious, and a great way to make the most of fresh summer veggies.

Quick and Easy: You can prep and pop this recipe in the oven in under 5 minutes, perfect for busy weeknights.
Flavorful but Simple: The blend of oregano, basil, garlic, and a hint of chili flakes brings out the natural sweetness without overpowering.
Versatile: Whether you want a light side or a tasty addition to pasta or grain bowls, it fits beautifully.
Customizable: You can easily add your favorite herbs or finish with parmesan (vegan or traditional) for a personal touch.

Ingredients & Why They Work

Each ingredient in this Roasted Zucchini and Squash Recipe plays a role in drawing out flavor and creating a balanced, vibrant dish. Using simple pantry staples along with fresh produce lets you cook this easily any time you want, plus there’s room to tweak things based on what you like or have on hand.

Flat lay of two medium fresh yellow squash, two small-medium fresh zucchini, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing dried oregano, a small white ceramic bowl with dried basil, a small white ceramic bowl holding red chili flakes, a small white ceramic bowl of garlic powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with ground black pepper, and a small white ceramic bowl of grated parmesan cheese, all ingredients fresh and natural, perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow squash: They have a mild sweetness and tender texture that roast beautifully without becoming mushy.
Zucchini: Provides a slightly firmer bite and complements the squash with its subtle flavor.
Olive oil: Helps with roasting and deepens the flavors while adding richness.
Dried oregano: Brings a classic herby earthiness that pairs perfectly with summer vegetables.
Dried basil: Adds a light, sweet note that brightens the dish.
Red chili flakes: Give that gentle kick that wakes up the palate without overwhelming.
Garlic powder: A quick way to infuse savory warmth evenly over the veggies.
Salt and black pepper: Essential to enhance all those natural flavors.
Parmesan (optional): For a cheesy finish that adds a great layer of umami, and vegan parmesan works just as well for a dairy-free option.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this roasted zucchini and squash recipe is. Sometimes I add a sprinkle of smoked paprika for a deeper, smoky flavor, or toss in some fresh herbs if I have them handy. Don’t hesitate to play around — you’ll find your favorite spin in no time!

Variation: Once, I swapped the dried herbs for fresh rosemary and thyme, which gave it a lovely fragrant twist that I still daydream about.
Dietary tweaks: Using vegan parmesan makes it dairy-free without losing any of that cheesy magic.
Seasonal swaps: Try this with summer squash mix if you find different varieties at your market — it always surprises me how well it adapts.

Step-by-Step: How I Make Roasted Zucchini and Squash Recipe

The image shows many pieces of roasted zucchini and yellow squash spread out evenly on a white marbled surface lined with parchment paper. Each vegetable piece is cut into small cubes and wedges showing a mix of green, yellow, and light green colors with a slightly charred texture. Thin shreds of light-colored cheese are sprinkled over the vegetables, adding a soft, fine texture on top. Small black pepper flakes and seasoning specks are scattered across the vegetables, giving them a lightly spiced look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies

I start by washing the squash and zucchini and then cutting them into roughly 1-inch chunks. Making sure they’re about the same size helps them cook evenly. You can switch it up by slicing into rounds if you prefer a different texture — either way works beautifully.

Step 2: Season and Toss

Next, I spread the pieces out on a parchment-lined baking sheet, drizzle with olive oil (or spray it lightly if you want to keep it lean), and sprinkle on the oregano, basil, chili flakes, garlic powder, salt, and pepper. I like to toss everything right there on the pan with my hands or a spatula to coat everything evenly — it’s messy but so worth it.

Step 3: Roast to Perfection

Pop the pan into a preheated 425°F oven and roast for about 15 to 18 minutes. You’re looking for the veggies to become tender with just a little golden edge — that caramelization is pure magic. If you spot them browning too fast, just give them a quick turn halfway through for even cooking.

Step 4: Add the Finishing Touch

Once out of the oven, I like to sprinkle a bit of grated parmesan (or a vegan alternative) which melts slightly on the warm veggies, adding a lovely finishing flavor. Serve right away and enjoy!

Top Tip

I’ve learned over many batches that simple tweaks make all the difference. The fresher your herbs and the more even your cutting, the better the final dish tastes. It sounds small, but this is key for that restaurant-quality roasted veggie texture and flavor.

Uniform Sizing: Cutting the zucchini and squash into equal pieces ensures they roast evenly and finish at the same time — no mushy bits!
High Heat Roasting: Roasting at 425°F instead of a lower temp gives you a perfect caramelization without drying out the veggies.
Use Parchment Paper: It keeps cleanup fuss-free and stops the veggies from sticking and burning unevenly.
Don’t Skip the Toss: Tossing the veggies in oil and seasoning before roasting is the secret to full, balanced flavor in every bite.

How to Serve Roasted Zucchini and Squash Recipe

roasted zucchini and squash - Serving Suggestion

Garnishes

I usually top mine with freshly grated parmesan or vegan parmesan and a few fresh basil leaves if I have them. Sometimes a squeeze of lemon brightens it up nicely too. These little touches make it feel fresh and colorful — plus they add an extra layer of flavor you’ll notice with every bite.

Side Dishes

This recipe pairs wonderfully with grilled chicken, fish, or a simple quinoa salad. I often throw it alongside roasted potatoes or a hearty grain bowl to round out dinner, making it both satisfying and light.

Creative Ways to Present

For a casual dinner party, I like to serve this on a rustic wooden board with a sprinkle of toasted pine nuts on top and some fresh herbs scattered around. It looks beautiful and invites everyone to dig in family-style. You can even roast a batch, let it cool, and toss with pasta for an easy, elegant side!

Make Ahead and Storage

Storing Leftovers

I store leftover roasted zucchini and squash in an airtight container in the fridge for up to 3 days. When refrigerated, the veggies soften a bit more, so I like to bring them back to life by reheating in a skillet over medium heat with a drizzle of olive oil — it helps them regain some texture and that roasted flavor.

Freezing

While you can freeze roasted zucchini and squash, the texture after thawing tends to be softer and sometimes a little watery. I usually freeze them if I plan to use the veggies later in soups or purees rather than eat them as a side dish.

Reheating

For the best results, reheat leftovers in a skillet or oven rather than the microwave. This keeps some of the crispiness and prevents the veggies from turning mushy. Just a quick sauté or 10-minute oven roast at 375°F does the trick beautifully.

Frequently Asked Questions:

Can I use other types of squash in this recipe?

Absolutely! This roasted zucchini and squash recipe is versatile, so feel free to use yellow summer squash, pattypan squash, or even delicata squash for a different flavor profile. Just cut them into similar-sized pieces for even roasting.

How do I prevent the vegetables from becoming soggy?

To keep your roasted zucchini and squash from getting soggy, make sure to roast them at a high temperature (425°F) and cut the pieces evenly so they cook uniformly. Avoid overcrowding the pan, as this traps moisture. Using parchment paper also helps prevent sticking and uneven cooking.

Can I add this roasted vegetable mix to other dishes?

Definitely! Roasted zucchini and squash make a fantastic addition to grain bowls, pasta dishes, salads, or even sandwiches. You can toss it with cooked quinoa or rice for a quick meal or mix into omelets for extra flavor and nutrients.

What’s the best way to season the vegetables for roasting?

I recommend a simple blend of dried oregano, basil, garlic powder, salt, black pepper, and a pinch of red chili flakes for subtle heat. This combination highlights the natural flavors of zucchini and squash without overpowering them. Feel free to experiment with fresh herbs or smoked paprika for variety.

Final Thoughts

This Roasted Zucchini and Squash Recipe has become one of my go-to side dishes for so many reasons: it’s easy, flavorful, and brings a little sunshine to the dinner table. I hope you enjoy making it as much as I do — once you master this simple base, it’s a fantastic canvas to tweak according to your mood and pantry. Give it a try, and let me know how you personalize it!