Need a simple, nutritious side dish that takes just a few minutes to throw together? 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 go-to roasted vegetable dish. Plus, I’ve included two delicious and cheesy flavor variations for when you want to switch things up a bit!
Baked Squash and Zucchini Side Dish
I love roasting zucchini and squash for a super easy side dish. It’s so versatile with different seasonings and toppings!
For the base recipe in this post, the zucchini and squash are roasted with just olive oil, salt, and pepper (delicious on its own!). But I’m also sharing a couple other versions: one is topped with lemon zest, goat cheese, and thyme for a fresh and tangy side, and one features parmesan, garlic, and Italian seasoning for a cozy, cheesy, savory side.
The parmesan one is my absolute fave (the parmesan gets a little crispy in the oven and is sooo good) – but they are all delicious!
You can also throw in a few other veggies alongside the zucchini and squash, too! Cherry tomatoes, green beans, and bell peppers all roast at about the same rate, and could easily be added in with the zucchini, oil, and seasonings.
(For another tasty side dish, try these crispy roasted mini potatoes!)
You only need a handful of ingredients for this super simple roasted vegetable side dish:
- olive oil
For the optional flavor variations (if making), you’ll need:
- Garlic Parmesan: parmesan cheese (freshly grated/large grated is better vs. the powdery kind), fresh garlic, and Italian seasoning
- Lemon Goat Cheese: crumbled goat cheese, lemon zest, and fresh thyme
You can definitely switch up the seasonings, too, if you want! I wouldn’t recommend adding too much liquid (i.e. I wouldn’t add soy sauce) because it could make everything soggy, but adding something like garlic powder or chili powder would work well.
Check out this roundup post for more tasty squash recipes!
Zucchini (which is a type of summer squash) is rich 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, as well as B12. It’s rich in antioxidants as well.
How to Roast Zucchini and Squash in the Oven
To make this side dish, start by thoroughly washing your zucchini and squash. Then, cut them into half-moon slices with a large knife. I recommend slicing lengthwise first, then crosswise!
Toss the slices with olive oil, salt, and pepper.
Next, line a baking sheet (sheet pan) with parchment paper or foil (or just grease the pan). Spread out the slices 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 slightly browned.
Then, transfer to a serving bowl and enjoy!
Want some delicious & cheesy flavor variations for this recipe? Check out the section below!
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 for too long, but a few days is generally fine!
Zucchini & Squash Side Dish Recipe Variations
Here are a couple delicious recipe variations to try:
Garlic Parmesan Variation
- Toss the sliced zucchini and squash with 1/3 cup grated parmesan, 2 cloves of chopped or grated garlic, and 1 teaspoon Italian seasoning before baking. (Any parmesan that doesn’t stick to the zucchini should fill in the gaps between the veggies on the sheet pan, and will turn into crispy bits as it bakes!)
Lemon Goat Cheese Variation
- After roasting the veggies, top them with with 1/3 cup crumbled goat cheese, zest of 1/2 a lemon, and 1 teaspoon chopped fresh thyme.
What’s the best type of squash to roast?
I love pairing yellow summer squash with zucchini, as they are both a common type of squash to find in grocery stores.
I prefer small yellow squash, because it’ll have a similar texture to zucchini. (Yellow squash has more seeds than zucchini, so the larger yellow squash tends to be much spongier and full of seeds.)
Zucchini and yellow squash are both in their peak season from May to August, although they are generally available year round. In the summer, you can also often find pattypan squash (which are essentially short and squat zucchini/squash), which can be used interchangeably.
How do you keep zucchini from getting soggy when roasting?
My keys to keeping the veggies from getting mushy are to keep them in a single layer (with enough space), and to crank up the heat to roast at 450 degrees.
Since zucchini is mostly water, it can get liquid-y as it cooks. But with enough space and high heat, that water evaporates quickly from the pan and you don’t end up with soggy squash!
What to Pair with Roasted Zucchini & Squash
This oven roasted zucchini and squash is a perfect side dish for any meal! Here are some main dishes that would pair great with zucchini and squash:
- Healthy Stuffed Peppers (Mix & Match Recipes!)
- Ground Chicken Meatloaf with Glaze
- Instant Pot Pork Roast
- Honey Lemon Chicken (Slow Cooker)
- Baked Portobello Mushrooms with Feta
- Crockpot Balsamic Chicken
I hope this easy roasted zucchini and squash recipe becomes one of your go-to favorites, too! You’ll find the full recipe at the end of this post. Enjoy!
More roasted vegetable dishes to try:
- Sauteed Lemon Garlic String Beans
- Miso & Honey Roasted Brussels Sprouts
- Baked Buttercup Squash with Goat Cheese
- Herb & Garlic Roasted Vegetables
- Oven Roasted Vegetables with Maple & Cinnamon
- How to Roast Frozen Vegetables (+ Recipe Ideas!)
- 2 medium zucchini, halved lengthwise and sliced into 1/2-inch slices
- 2 medium yellow squash, halved lengthwise and sliced into 1/2-inch slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- Toss the sliced zucchini and squash together with the olive oil, salt, and pepper in a large bowl. Spread slices in a single layer on the prepared sheet pan.
- Bake for 10-15 minutes, until the veggies are tender and lightly browned around the edges.
- Add 1/3 cup grated parmesan, 2 cloves of chopped or grated garlic, and 1 teaspoon Italian seasoning to the zucchini and squash mixture before baking, then continue with remaining steps.
- OR - after roasting, top the zucchini with 1/3 cup crumbled goat cheese, zest of 1/2 a lemon, and 1 teaspoon chopped fresh thyme.
- This recipe works well with really any spices/herbs/seasonings added in with the salt & pepper - as long as they don't add too much liquid.
- For types of squash to use: yellow summer squash is the main one you'll find in grocery stores. Smaller-sized yellow squash tend to have a similar texture to zucchini, so that's what I prefer to use. In the summer, you can usually find pattypan squash, which can also be used.