How to cook squash and zucchini in the oven roasted to a golden brown with light seasonings is here. This is a great healthy vegetable side dish that gets tender with a bit of crispy edges too.
This roasted zucchini and squash recipe is probably our favorite new creation. I love it because it is super cheap and flavorful and can be cooked alongside our main meal in the oven. If you’re looking for a new easy side dish this might be the one you’ve been waiting for.
We started this when making air fryer zucchini and squash. If you “know me” at all you know that I am obsessed with my hot air machine. Realizing that not everyone loves small countertop appliances I like to share the “old fashioned” methods too. 😉
This is for bite sized fresh produce. We share how to cook frozen vegetables here in case that is all you have on hand. Typically you can find these varieties year round though. We live in a smaller town so I cannot always find vegetables available during the winter time, but these are an always find.
How Long to Bake Zucchini and Squash Together
15-20 minutes is about right, depending on how large your pieces are. You could use all yellow, or green, or half and half. We added some red onions as well but that would be optional of course. Brings a bit more texture and flavor to the dish so I think it is a nice addition to the sheet pan vegetables.
Ingredient Notes
We used 2 medium sized zucchinis sliced into dials or half moons. Do not choose bigger than medium or “regular” sized because the larger they get the less flavorful they are with more water content inside.
Yellow squash works the same way and should be sliced into dials or half moons. Make sure all pieces are equally sized so the texture is consistent all the way around.
Olive oil will keep the outside nice and moist. You could use avocado oil as a good substitute if needed.
I like to also add a red onion diced but that is of course optional, in addition to the various seasonings you could add. I do suggest that you mince some roasted air fryer garlic for flavor though.
Variations and Substitutions
Seasonings are up to you but I have a few suggestions here. A light choice would just be a light sprinkle of salt and pepper but I like more than that. If you wanted a bit of heat add red pepper flakes or some chili powder
If you wanted to add something else it would need to cook at the same rate. A suggestion might be halved portobello mushrooms. Things like roasted brussel sprouts and cauliflower are much firmer so you’d want a separate baking sheet with those but could be cooked at the same time (but for longer).
You could slice in half and microwave brussel sprouts until tender first though if you really wanted to include them.
How do you cook zucchini so it doesn’t get mushy?
Before baking you want to remove as much moisture from the outside as possible. You can do this after slicing, roll up into paper towels and gently press. You also do want to pay attention to How Long to Roast Zucchini first off. 1 minute too long can make it too soft (which is worse than 1 minute underdone if you ask me).
Tips for Success
If you wanted to saute this combination in a pan I would suggest using a cast iron pan. It’s okay but will say that roasted in the oven and air fried are by far way better. You won’t get the same great texture as you would in the oven or air fryer. Try them all and see for yourself.
If you did want to add onions like I suggested I would use red but yellow would be my next choice. I think white doesn’t offer the same flavor profile. For an easier cleanup just put a piece of parchment or non stick aluminum foil on the bottom.
Taste and see if you want a bit more seasoning at this time. I don’t like to be heavy handed at first because you can’t take back salt. I also like actually tasting the flavor of the vegetables y’all. Know what I mean?
Can you bake frozen squash and zucchini?
I would highly suggest using fresh as roasting frozen vegetables doesn’t have as great of a texture. You can do it though with the directions linked above. In that case you want to preheat first and add on to sheet pan without defrosting for best results.
Air Fryer Method
This is just as good if you do have a hot air machine at home. If not I wanted to offer this other method, our #2 go to. I have a link to zucchini and squash air fried above but it is quite simple. Really just like our air fryer vegetables which is the same except with mushrooms too!
Roasted Zucchini and Squash Recipe
Equipment
- 1 baking sheet
Ingredients
- 2 medium zucchini, sliced into dials or half moons
- 2 medium yellow squash, sliced into dials or half moons
- 1 small red onion, diced, optional
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 1 pinch salt, to taste
Instructions
- Preheat oven to 425. Add diced onions, 1/2" sliced zucchini and squash to a bowl and mix. Top with oil, garlic and Italian seasoning and toss to evenly coat well.
- Spread vegetables onto a baking sheet in a single layer. Roast for 10 minutes. Flip vegetables over with a spatula and return to the oven for 10 minutes more, or until they are as tender as you'd like.
- Season with salt and pepper and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other easy squash recipes you’ll love
If you want to roast veggies beyond this one, cook spaghetti squash fast this way. Microwave acorn squash is a fun summer side dish too
- This is by far the best moist zucchini bread you’ll ever make
- Not only is the flesh wonderful but roasted spaghetti squash seeds are a healthy snack that we love!!
Jump to recipe card below. It is quick and easy, also printable so you can keep it on hand or just come back time and time again. There is nutritional information listed with calories and saturated fat too. Of course those will vary a bit depending on how large yours are, oil values, etc.
