Oven-roasted zucchini and squash

Need an easy, nutritious side dish that can be prepared in just minutes? This roasted zucchini and squash recipe is the perfect sheet pan side dish!

With just 5 basic ingredients and a super quick prep time, this will be your new roasted vegetable dish. Also, I’ve included two delicious and cheesy flavor variations if you want to switch things up a bit!

roasted zucchini and squash slices in a bowl

Baked pumpkin and zucchini side dish

i love roast zucchini and pumpkin for a super easy side dish. It’s so versatile with different spices and toppings!

For the basic recipe in this post, the zucchini and pumpkin are roasted with just olive oil, salt and pepper (delicious on their own!). But I’m sharing a few other versions as well: One is topped with lemon zest, goat’s cheese, and thyme for a fresh and tangy side, and one features parmesan, garlic, and Italian spices for a cozy, cheesy, savory side.

The parmesan is my absolute favorite (the parmesan gets a little crunchy in the oven and is sooo good) – but they’re all delicious!

You can throw in a few other veggies as well zucchini and pumpkin too! Cherry tomatoes, green beans, and peppers all roast about the same speed and are easy to add zucchinioil and spices.

recipe ingredients

You only need a handful of ingredients to make this super easy roasted vegetable side dish:

  • zucchini
  • to squeeze
  • olive oil
  • Salt
  • pepper

For the optional flavors (if prepared) you will need:

  • Garlic Parmesan: Parmesan cheese (freshly grated/large grated is better than the powdered kind), fresh garlic and Italian seasoning
  • Lemon Goat Cheese: crumbled goat cheese, lemon zest and fresh thyme

You can definitely change up the spices too if you like! I wouldn’t recommend adding too much liquid (i.e. I wouldn’t add soy sauce) as it could make everything soggy, but adding something like garlic powder or chili powder would work well.

Check out this roundup post for more delicious pumpkin recipes!

Zucchini and pumpkin side ingredients

nutritional information

Zucchini (a type of summer squash) is high in antioxidants, vitamin C, and potassium. It’s good for skin, heart health, bone strength, and eye health.

Yellow summer squash also packs a ton of nutrients, including vitamins A, C, and K, and B12. It is also rich in antioxidants.

How to roast zucchini and squash in the oven

To prepare this side dish, first wash your zucchini and squash thoroughly. Then, using a large knife, cut them into crescent-shaped slices. I recommend cutting lengthwise first, then crosswise!

Mix the slices with olive oil, salt and pepper.

Next, line a baking sheet (tin pan) with parchment paper or foil (or just grease the pan). Spread the slices out in a single layer, making sure they aren’t too close together.

Roast in the oven at 450 degrees Fahrenheit for 10-15 minutes until the vegetables are tender and lightly browned.

Then transfer to a serving bowl and enjoy!

Want delicious and cheesy flavor variations for this recipe? Check out the section below!

oven-roasted zucchini and squash slices in a large serving bowl

storage tips

Store your cooked zucchini and squash in an airtight container in the refrigerator for up to 3-4 days. They can tend to get mushy if you store them for too long, but a few days is generally fine!

Recipe variations for zucchini pumpkin side dish

Here are a few tasty recipe variations to try:

Garlic Parmesan Variation

  • Toss the sliced ​​zucchini and squash with 1/3 cup grated parmesan, 2 cloves minced or grated garlic, and 1 teaspoon Italian seasoning before baking. (Any Parmesan that is not at the zucchini should fill in the gaps between the veggies on the tray and will turn into crispy bits as it bakes!)

Garlic Parmesan Roasted Zucchini and Squash

Lemon and goat cheese variation

  • After the roast Sprinkle the veggies with 1/3 cup crumbled goat cheese, zest of 1/2 lemon and 1 teaspoon chopped fresh thyme.

Lemon Roasted Zucchini and Squash with Feta

What is the best type of squash for roasting?

I love pairing yellow summer squash with zucchini since both are a common type of squash found in grocery stores.

I prefer small yellow squashes because they have a similar texture to zucchini. (Yellow squash has more seeds than zucchini, so the larger yellow squash tends to be a lot spongy and full of seeds.)

Zucchini and yellow squash are both in peak season from May through August, although they’re generally available year-round. Pattypan squashes (which are essentially short and stocky) are also often found in summer zucchini/squash) that can be used interchangeably.

How do you keep zucchini from getting mushy while frying?

My key to keeping the veggies from getting mushy is to keep them in a single layer (with enough room) and increase the heat to roast them at 450 degrees.

Since zucchini is mainly water, it can liquefy when boiled. But with enough space and high heat, the water will quickly evaporate from the pan and you won’t end up with a mushy squash!

What goes well with roasted zucchini and squash

These Oven Roasted Zucchini and Squash are a perfect side dish for any meal! Here are some main dishes that would go great with zucchini and squash:

Roasted zucchini and squash slices in a shallow bowl

I hope this easy Roasted Zucchini and Squash recipe becomes one of your favorite dishes too! You can find the full recipe at the end of this post. Enjoy!

More roasted vegetable dishes to try:

Oven-roasted zucchini and squash

Oven-roasted zucchini and squash

This roasted zucchini and squash recipe is an easy, nutritious sheet pan side dish! Only a few minutes of prep time and 5 basic ingredients.

preparation time
5 minutes

cooking time
10 mins

total time
15 minutes


  • 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices

  • 2 medium yellow squash, halved lengthwise and cut into 1/2-inch slices

  • 1 tablespoon olive oil

  • 1 teaspoon of salt

  • 1 teaspoon ground black pepper


  1. Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
  2. In a large bowl, toss the sliced ​​zucchini and squash together with the olive oil, salt and pepper. Arrange slices in a single layer on prepared sheet.
  3. Bake for 10-15 minutes until vegetables are tender and lightly browned around the edges.


Recipe variations:

  • Before baking, add 1/3 cup grated parmesan, 2 cloves of minced or grated garlic, and 1 teaspoon Italian seasoning to the zucchini and squash mixture, then continue with the remaining steps.
  • OR – After roasting, top zucchini with 1/3 cup crumbled goat cheese, zest of 1/2 lemon, and 1 teaspoon chopped fresh thyme.


  • This recipe works well with really any spices/herbs/spices added with salt and pepper – as long as they don’t add too much liquid.
  • To be used for pumpkin varieties: Yellow summer squash is the main squash you will find in grocery stores. Smaller yellow squashes tend to be similar in texture to zucchini, so these are my favorites to use. In the summer you can usually find pattypan squash that can also be used.

did you make this recipe

Please leave a comment on the blog or share a photo on Instagram

Source link