Easy Roasted Summer Squash and Zucchini

A delicious and easy Roasted Summer Squash and Zucchini recipe is here! From June to September, summer squash and zucchini are in season. And before the summer is officially over, roasting is an excellent way to cook up summer squash and zucchini. 

Roasting brings out the flavors of many vegetables. And it makes an easy vegetarian and gluten-free side dish or an addition to salads, soups, or pasta dishes. For example, this baked squash and zucchini recipe combines the flavor of the squash with roasted red onion and savory herbs!

roasted summer squash and zucchini in a bowl
Roasted Summer Squash and Zucchini

Ingredients and Substitutions

  • Yellow Squash – yellow squash is a type of summer squash and is one of the main ingredients in this recipe.
  • Zucchini – this is another type of summer squash that is in season in August and September but is available year-round.
  • Red onion – red onion adds a great flavor to the summer squash and tastes sweeter when roasted in the oven.
  • Dried thyme and oregano are used with the summer squash to add an earthy flavor. Thyme has a woody, floral flavor, while oregano has a peppery taste. Thyme and oregano go great together!
  • Olive oil – helps the vegetables not to stick to the sheet pan but is also tasty and adds healthy monounsaturated fats to this dish! Another great oil to use for roasting is avocado oil.

If you have other vegetables on hand, such as bell peppers, you can also add these for additional flavor and color!

You can use Italian seasoning instead of dried thyme and oregano if you don’t have those herbs on hand.

How to Roast Summer Squash and Zucchini

First, preheat the oven to 450 degrees Fahrenheit. Coat 1 large, rimmed baking sheet or two medium-sized baking sheets with olive oil cooking spray. You can also use parchment paper for easy cleanup!

Then, add the sliced summer squash, zucchini, and red onion to a large bowl. Add thyme, oregano, olive oil, salt, and pepper to the vegetables, then stir to cover the vegetables evenly.

Transfer the vegetable mixture to the baking sheet(s), spreading evenly in a single layer. Then put the vegetables in the oven on the center rack.

raw zucchini, yellow squash, and red onion on baking sheet
Zucchini, yellow squash, and onions are ready for the oven!

Roast the vegetables until they are tender and golden brown. Flip the vegetables 1-2 times to help them cook evenly. Roast vegetables for 25-30 minutes. For extra flavor, add freshly grated parmesan cheese!

 

roasted summer squash and zucchini on a baking sheet
Delicious oven roasted squash

Common Questions

Can zucchini and squash be used interchangeably in recipes?

Zucchini and yellow squash have similar textures and tastes, so they are interchangeable in a recipe. For example, you can roast one type of squash for this oven-roasted squash recipe.

How to store summer squash and zucchini

Before you are ready to cook squash, store it in the refrigerator whole and unwashed in a plastic or paper bag with one end open. Please keep the squash in the refrigerator crisper drawer for up to 1 to 2 weeks.

Can you freeze cooked yellow squash and zucchini?

Yes, you can freeze cooked squash and zucchini. First, allow the vegetables to cool down completely. Then, place the squash on a tray or in a container spaced apart. Freeze them for a couple of hours. Then you can put them in a single freezer bag.

 

What to serve with Roasted Summer Squash and Zucchini?

Oven-baked squash and zucchini is a great side dish that goes so well with a protein such as roasted salmon or chicken. Another delicious option is to serve the oven-roasted zucchini and yellow squash cold in a salad with greens and semi-soft cheese such as goat cheese or feta. Or toss the vegetables with pasta and drizzle with olive oil and parmesan cheese. 

Nutritional Benefits of Roasted Summer Squash and Zucchini

Yellow Squash

Yellow squash is also known as summer squash. Summer squash differs from winter squash because it is a squash harvested when it is immature. Harvesting squash earlier allows for the skin to be tender and edible. Yellow squash is also a great source of nutrients such as riboflavin, vitamins A, B6, and C. In addition, it is high in minerals such as magnesium, phosphorus, potassium, and manganese.

Zucchini

Zucchini is another type of summer squash used in various ways, from noodles to adding to bread. It has only 17 calories when cooked and only 3 grams of carbohydrates. That’s why it makes an excellent substitute for pasta on a low carb meal plan. And, of course, there are additional nutritional benefits. For example, it is an excellent source of vitamin A, with 40% of the Reference Daily Intake (RDI) in 1 cup cooked. And zucchini is a good source of manganese, vitamin C, potassium, and magnesium!

Red onion

Red onions add tons of flavor, which they do for these roasted summer squash and zucchini. In addition to taste, red onions have quercetin, an antioxidant. Quercetin prevents inflammation and gives a boost to the immune system. Onions also have been shown to have antibacterial properties, reduce cancer risk, and contain prebiotics that promotes healthy digestion.

Thyme

Thyme is known for having health and medicinal purpose and helping food taste delicious! Some of the health benefits of thyme include neutralizing infections, alleviating coughs, and helping with pain control. Thyme is also a good source of vitamin C and A, which can help increase your immunity!

Oregano

This herb has been popular in Mediterranean cuisine for years. Oregano also has medicinal properties, such as fighting off bacteria, decreasing inflammation, and reducing cancer risk. And nutritionally speaking, oregano is a good source of antioxidants, vitamins A, C, and E.

Storage Instructions and Tips

  • Coat the vegetables evenly with olive oil and seasonings, giving every bite a fantastic flavor.
  • Also, flipping the vegetables at least halfway through cooking will prevent one side from becoming overcooked.
  • Refrigerate leftover squash in a sealed container for up to 3 to 4 days.
  • Freeze leftover roasted squash for up to 6 months. And as mentioned above, freeze them on a tray evenly spaced for a couple of hours, then place them in an airtight plastic freezer bag.

Take pictures of your Roasted Summer Squash and Zucchini masterpiece, and tag @noshnourishwander on Instagram if you make this recipe! Also, pin this recipe to your Pinterest board!

What other vegetables do you love roasted?   Leave your answers in the comments below! Also, be sure to leave a rating and comments about the recipe! Thank you!

More Healthy Vegetarian Recipe Ideas!

roasted squash and red onions in a bowl.

Roasted Summer Squash and Zucchini

Roasting vegetables brings out the flavors. And this recipe makes an easy side dish, or it can be added to salad, soups, or pasta.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8
Calories 38 kcal

Ingredients
  

  • 2 yellow squash, sliced
  • 2 zucchini, sliced
  • 1 red onion, cut into large wedges
  • ½ tbsp dried thyme
  • ½ tbsp dried oregano
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • First, preheat the oven to 450 degrees Fahrenheit. Coat 1 large baking sheet or 2 medium-sized baking sheets with olive oil cooking spray.
  • Then, add the sliced summer squash, zucchini, and red onion to a large bowl. Add in the thyme, oregano, olive oil, salt, and pepper to the vegetables. Then stir to cover the vegetables evenly.
  • Transfer the vegetable mixture to the baking sheet(s), spreading evenly. Then put the vegetables in the oven on the center rack.
  • Roast the vegetables until they are tender and golden brown. Flip the vegetables 1-2 times to help them cook evenly. Roast vegetables for 25-30 minutes.

Notes

Tips

  • Make sure to coat the vegetables evenly with olive oil and seasonings so every bite has an amazing flavor.
  • Also, flipping the vegetables at least halfway through cooking will prevent one side from becoming overcooked.
  • If you have other vegetables on hand such as bell peppers, you can also add these for additional flavor and color!

Nutrition Information

38 kcals, 1.9 grams of fat, 3.6 grams of carbohydrates, 1 gram of fiber, 1 gram of protein

Nutrition

Calories: 38kcal
Keyword oven roasted zucchini and squash, roasted yellow squash and zucchini
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