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 (I used Violife vegan parmesan)

There’s something so satisfying about the simplicity of roasting fresh veggies until they’re tender and slightly caramelized. This Roasted Zucchini and Squash Recipe is one of those effortless dishes that transforms humble ingredients into a vibrant and flavorful side you’ll want on repeat.

This image shows an even spread of small zucchini and yellow squash pieces on a white marbled surface. The vegetables are cut into roughly equal bite-sized cubes and are scattered in a single layer. They are seasoned with black pepper flakes and sprinkled with fine shreds of a light-colored cheese. The texture of the vegetables looks slightly soft but mostly fresh, with some edges showing slight roasting. 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

I’ve made this Roasted Zucchini and Squash Recipe countless times, and honestly, it never gets old. It’s fast, fuss-free, and lets the natural sweetness of the squash shine through, layered with subtle herbs and just a hint of heat. Plus, it’s versatile enough to pair with almost any main dish.

Quick and Easy: Ready in under 20 minutes from prep to table, perfect for busy nights.
Simple Ingredients: Uses common pantry staples and fresh summer squash for a fuss-free flavor boost.
Flavorful Layers: A mix of oregano, basil, garlic, and a little chili flake gives it a deliciously balanced kick.
Customizable: You can easily tweak the spices or add cheese to suit your family's taste.

Ingredients & Why They Work

Each ingredient in this Roasted Zucchini and Squash Recipe plays a role in bringing out the best in these veggies. I always recommend choosing fresh, firm zucchini and squash for the best texture, and using dried herbs adds a gentle earthiness without overpowering.

Flat lay of two medium fresh yellow squash, two small-medium vibrant green zucchini, a small white ceramic bowl of golden olive oil, a small white bowl with dried oregano, a small white bowl with dried basil, a small white bowl with red chili flakes, a small white bowl with garlic powder, a small white bowl with coarse salt, a small white bowl with ground black pepper, and a small white bowl of grated parmesan cheese, all perfectly arranged with 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: Adds a tender texture and subtle sweetness that contrasts nicely with zucchini.
Zucchini: Brings a mild flavor and soft bite that roasts beautifully without getting mushy.
Olive oil: Helps everything roast evenly and develop that irresistibly golden color.
Dried oregano: Gives a gentle herbal note that’s classic with summer vegetables.
Dried basil: Adds a warm, sweet fragrance complementing the squash.
Red chili flakes: Just a pinch provides a subtle heat that wakes up the flavors.
Garlic powder: Infuses a mild savory punch without any risk of burning fresh garlic.
Salt & black pepper: Essential for seasoning and enhancing the natural veggie sweetness.
Parmesan cheese (optional): A sprinkle at the end introduces a salty, umami richness – I love using Violife vegan parmesan as a tasty plant-based 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 tweaking this Roasted Zucchini and Squash Recipe depending on what I have on hand or who I’m cooking for. You can easily make it spicier, add fresh herbs, or swap ingredients to keep it fresh and exciting.

Variation: Sometimes I add a squeeze of fresh lemon juice right after roasting to brighten the flavors – it’s amazing and really elevates the dish.
Herb Swap: Try fresh thyme or rosemary instead of dried oregano and basil for a different herbal profile.
Cheese Options: Grated pecorino or feta are lovely alternatives to parmesan if you want a tangier twist.
Extra Veggies: Roasting cherry tomatoes or bell peppers alongside the zucchini and squash adds depth and color.

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

Chopped pieces of green and yellow zucchini are spread out in one even layer on a white marbled surface. Each piece has a textured look with bits of black pepper and seasoning sprinkled all over. Thin strands of white shredded cheese are scattered lightly across the zucchini chunks, adding a soft contrast to the slightly charred edges. The pieces vary in size but are mostly small squares and half-moon shapes, showing a fresh and cooked mix. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm up the Oven and Prepare Your Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper — this helps with easy cleanup and prevents sticking. I like to use a rimmed sheet to catch any oil drips without making a mess.

Step 2: Chop the Squash and Zucchini

Cut the squash and zucchini into roughly 1-inch chunks—try to keep the pieces uniform so everything cooks evenly. You can quarter them like I do or slice them into rounds if that's your preference. Just avoid pieces that are too thin or too thick to ensure even roasting.

Step 3: Season and Toss the Veggies

Place your chopped veggies on the baking sheet and drizzle with olive oil (about 1 tablespoon). Then sprinkle your dried oregano, basil, red chili flakes, garlic powder, salt, and black pepper evenly over the veggies. Toss everything gently right on the pan or use your hands to coat every piece in that flavorful seasoning.

Step 4: Roast Until Golden

Spread the zucchini and squash out in a single layer to ensure crisp edges. Roast for 15-18 minutes, turning once halfway through. You’re looking for tender veggies with lightly golden and caramelized patches. Keep an eye on them after 15 minutes because ovens vary.

Step 5: Add Finishing Touches and Serve

Once roasted, sprinkle some parmesan cheese on top if you like — it melts slightly from the residual heat and adds that lovely savory note. Serve warm and enjoy!

Top Tip

From my experience roasting zucchini and squash, a few little tricks make all the difference between bland, soggy veggies and a perfectly caramelized, flavorful side. I’ve learned these tips after quite a few batches!

Don’t overcrowd the pan: If the veggies are too crowded, they’ll steam instead of roast. Spread them out in a single layer to get nice caramelization.
Use parchment paper: This keeps clean-up simple and prevents the veggies from sticking to the pan.
Turn halfway through roasting: This helps get even browning on all sides.
Adjust spice level to taste: I usually add the chili flakes sparingly – you can always add more later if you want more heat.

How to Serve Roasted Zucchini and Squash Recipe

roasted zucchini squash - Serving Suggestion

Garnishes

I love topping this dish with a bit of freshly chopped parsley or basil for a pop of color and freshness. The optional parmesan sprinkle adds a savory finish, but you can also use pine nuts or toasted breadcrumbs for crunch.

Side Dishes

It makes a great side for grilled chicken, pan-seared fish, or alongside a cozy bowl of pasta. I also like pairing it with quinoa or rice bowls for a quick weeknight dinner.

Creative Ways to Present

For a special occasion, I’ve plated this roasted zucchini and squash on a colorful platter with dollops of herbed goat cheese or hummus. You can even stuff the roasted chunks into pita pockets with some tzatziki sauce for a Mediterranean-inspired snack.

Make Ahead and Storage

Storing Leftovers

Store leftover roasted zucchini and squash in an airtight container in the refrigerator, and you’ll find it stays great for up to 3 days. I recommend reheating it gently to keep the texture intact.

Freezing

I don’t usually freeze this dish because the texture can get a bit mushy upon thawing, but if you do, flash freeze the roasted veggies first on a tray, then transfer to a freezer bag. Use within a month for best quality.

Reheating

The oven or toaster oven is my go-to for reheating, as it helps bring back some crispiness. Heat at 350°F for 8-10 minutes or until warmed through. Avoid the microwave to prevent sogginess.

Frequently Asked Questions:

Can I use fresh herbs instead of dried in this recipe?

Absolutely! Fresh herbs like basil, oregano, or thyme work beautifully—just add them toward the end of roasting or as a garnish to preserve their flavor and color.

What if I don’t have yellow squash, can I just use zucchini?

Yes! You can certainly use all zucchini or mix different types of summer squash. The texture and flavor will be similar, and roasting will bring out their natural sweetness.

How can I make this recipe vegan?

This recipe is inherently vegan if you skip the parmesan cheese or use a vegan alternative like Violife vegan parmesan. The seasoning and roasting make it delicious even without dairy.

Can I roast the vegetables at a lower temperature?

You can roast at a lower temperature, but it will take longer and may not develop the same caramelization. I find 425°F offers the perfect balance for tender, golden veggies in under 20 minutes.

Final Thoughts

This Roasted Zucchini and Squash Recipe holds a special place in my kitchen rotation. It’s the kind of simple, straightforward dish that elevates any meal and always feels like a little celebration of summer’s bounty. I hope this inspires you to give it a try and make it your own—it’s a delicious way to enjoy fresh veggies any day of the week.