A delicious and easy Roasted Summer Squash and Zucchini recipe are here!  In August and September, summer squash and zucchini are in season.  And before the summer is officially over, an excellent way to cook up summer squash and zucchini is by roasting.  Roasting brings out the flavors of many vegetables.  And it makes an easy side dish, or these vegetables can add to salad, soups, or pasta.  This recipe combines the flavor of the squash with roasted red onion and herbs that is scrumptious!

roasted summer squash and zucchini in a bowl

Ingredients for Roasted Summer Squash and Zucchini

  • 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 can be found year-round.
  • Red onion – red onion adds a great flavor to the summer squash and tastes sweeter when roasted in the oven.
  • Herbs – 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 – olive oil helps the vegetables to not stick to the sheet pan but is also tasty and adds healthy monounsaturated fats to this dish!

How to Make These Delicious Vegetables

First, preheat the oven to 450 degrees Fahrenheit. Coat 1 large baking sheet or two medium-sized baking sheets with olive oil cooking spray.

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.

raw zucchini, yellow squash, and red onion on baking sheet

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.

roasted summer squash and zucchini on a baking sheet

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, vitamin 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 are known to add tons of flavor, and that’s what 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 in addition to 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 vitamin A, which can help to 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, vitamin A, C, and E.

Tips for Making Roasted Summer Squash and Zucchini

  • 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!

Be sure to 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 Recipe Ideas!

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
Keyword summer squash, vegetables
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Dietitian, food lover, and world traveler! Veronica has been a registered dietitian for over 18 years, specializing in clinical and community nutrition. She enjoys wellness, trying new foods, and exploring the globe to learn about different cultures.