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–+ servings
A spoonful of perfectly roasted zucchini and squash, accompanied by tender onions, adorns the baking tray.
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5 from 1 vote

Roasted Zucchini and Squash Recipe

How to cook roasted squash and zucchini and onions in the oven at 425. Healthy vegetable side dish that gets tender with a bit of crisp too.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked, onions, roasted, squash, zucchini
Servings: 6
Author: Justine

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

Serving: 2oz | Calories: 50kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg