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–+ servings
roasted squash and red onions in a bowl.

Roasted Summer Squash and Zucchini

Veronica Thompson
Roasting vegetables brings out the flavors. And this recipe makes an easy side dish, or it can be added to salad, soups, or pasta.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 39 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

  • 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 add these for flavor and color!
 

Nutrition

Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 151mgPotassium: 283mgFiber: 2gSugar: 3gVitamin A: 211IUVitamin C: 18mgCalcium: 28mgIron: 1mg
Keyword oven roasted zucchini and squash, roasted yellow squash and zucchini
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