4.41 48 Published Jul 20, 2023, Updated Oct 09, 2024 One night we had a lot of zucchini and squash on hand (thanks to Isaac’s parent’s garden), so I decided I would try my hand at a similar preparation to the sautéed veggies my mom used to make – but with a healthy twist – and roasting the squash instead of sautéing it. It worked out perfectly and the squash and zucchini came out warm, a little charred, caramelized and amazing. I’m pretty sure I could eat a whole sheet pan of roasted zucchini and squash in one sitting (no surprise there as that happens with almost all roasted veggies around here!).
Why You’ll Love This Recipe
Super easy to make. All you need are 5 main ingredients! Roasting caramelizes the squash, bringing out its natural sweetness. It’s so good! Can easily be customized to your liking. It’s a healthy side dish that’s low in calories and carbs and high in nutrients.
Ingredients Needed
This recipe is super simple and only calls for a few ingredients, most of which you probably already have on hand.
yellow summer squash – this vibrant summer squash adds color and a delicate flavor to the dish. It also packs a nutritional punch as this vegetable is high in vitamin C, magnesium, fiber and potassium. Look for summer squash that’s firm and has a vibrant yellow skin. Avoid any with bruises or mushy spots. zucchini – another type of summer squash that’s rich in vitamins B6 and A, high in antioxidants and helps promote healthy digestion. When looking for zucchini, look for small-medium sized ones that are firm, blemish-free and have vibrant green skin. red onion – provides a mild and slightly sweet flavor to the dish. olive oil – to infuse the flavors together and keep the zucchini and squash from sticking to the baking sheet. Avocado oil works great too! garlic – adds a savory and aromatic element to the dish. Feel free to use 1/2 teaspoon of garlic powder if you don’t want to mince up fresh garlic. sea salt and black pepper – essential seasonings that bring out the flavors of the vegetables and provide balance.
How to Make
Add squash, zucchini and onion slices to a large mixing bowl with garlic, oil, salt and pepper. Toss to combine until veggies are evenly coated. Spread the veggie mixture out onto a large rimmed baking sheet that’s lined with parchment paper and roast at 425ºF for 30 minutes, stirring once halfway through cooking until your zucchini and squash are golden and tender, but still a little crisp.
How to Serve
This is the perfect side dish to serve with a protein of your choice, as it’s pretty versatile and pairs well with almost anything. It’s also great in salads and wraps. Here are some ideas on how to serve this recipe:
As a side dish: Serve these roasted veggies as a side with your favorite protein. Here are some ideas: apple cider vinegar chicken, air fryer chicken breast, grilled chicken, grilled shrimp, crispy baked tofu or blackened salmon. In a salad: I love adding warm (or cold) veggies to my salads! Add this roasted squash to your favorite salad or add it to this roasted vegetable salad. In a grain bowl – roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
Variations
There are endless ways to customize the roasted zucchini and squash! Here are a few ideas:
Lemon and herb: Add some lemon juice, lemon zest and 1 tablespoon of Italian seasoning or chopped fresh herbs (such as rosemary, parsley, basil or thyme) to the olive oil before coating the squash and zucchini. Cheesy: When the squash only has a few minutes left to roast sprinkle it with freshly grated parmesan cheese. The parmesan will crisp up and be so delicious! Spicy: Add a pinch of red pepper flakes, cayenne pepper or even chili powder to the olive oil mixture for a spicy variation! Crispy: If you want a bit of extra crunch, you can add breadcrumbs to the mix. Toss your chopped zucchini and squash with olive oil and garlic as usual, then sprinkle with breadcrumbs – Italian or panko breadcrumbs would work great.
Tips For Success
How to Store & Reheat
In the fridge: Let the roasted zucchini and squash cool, then transfer to an airtight container and store them in the fridge for 3-4 days. Reheating: When ready to enjoy the leftovers, you can reheat the vegetables in the oven or on the stovetop. Simply place them in a preheated oven at 350°F for about 10 minutes or warm them in a skillet over medium heat until heated through.
More Vegetables Dishes to Try
Roasted Sweet Potatoes Roasted Spaghetti Squash Easy Roasted Carrots Roasted Brussels Sprouts Roasted Butternut Squash Sautéed Vegetables Easy Glazed Carrots
Be sure to check out all of the zucchini recipes as well as the full collection of side dishes here on EBF!
