Oven Roasted Zucchini and Squash
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ROASTED ZUCCHINI AND SQUASH
This easy recipe for Roasted Zucchini and Squash uses fresh summer squash that’s tossed with oil and Italian seasonings and gets roasted up in the oven until tender. It makes a perfect healthy side dish that is ready in 20 minutes!
Over the years, zucchini has become a wonder vegetable. I’ve seen it used in so many different ways like pasta or zucchini boats, but I promise you, roasting up zucchini and squash still tastes amazing!
If you have an abundance of zucchini and yellow squash in the summer months, this simple oven-roasted method is perfect for you. All you’ll need to do is chop up the squash, toss it with oil and seasonings, then roast it in the oven until fork-tender for a veggie side dish that is healthy, and low in calories and carbs, and can be seasoned any way you like.
WHY YOU’LL LOVE THIS RECIPE
- It’s a great way to use up the abundance of summer zucchini and yellow squash.
- This side dish goes with any protein, side, or main course.
- You can season it with whatever flavors you enjoy.
- Toss it into salads, pasta, or your favorite bean dishes.
SEASONAL PRODUCE
Zucchini and yellow squash are in abundance come summer time. Whether you have a home garden, frequent your local farmer’s market, or shop the sales at your local grocery store, you’re bound to see a lot of squash this time of year.
This recipe is a great way to use up excess summer squash, and bonus – it’s super flavorful! Zucchini and yellow squash are lightly seasoned with Italian seasoning and garlic powder, then parmesan cheese is sprinkled on top.
PARMESAN CHEESE
I highly suggest using freshly grated parmesan cheese for this recipe. The reason is because pre-grated parmesan cheeses often contain anti-clumping powders and do not melt well.
If you do not have freshly grated parmesan cheese on hand, mozzarella cheese, Italian blend shredded cheese, or cheddar cheese will work. However, parmesan cheese creates a crispy, cheesy coating on the roasted squash and I highly recommend trying it!
ROASTING YOUR SQUASH
The cooking time may vary for your zucchini and squash. I used small zucchini and squash for my recipe. If your squash is particularly large or thick cut, it will likely need a few more minutes to bake.
Try piercing your squash through the center with a fork to test for doneness. You want them to be cooked through, but not mushy. As always with cooking, use your instincts. If the squash looks done, take it out of the oven.
Ingredients, oven temperatures, and home humidity may vary person to person, so it’s best to use your eyes and common sense when cooking.
OVEN ROASTED ZUCCHINI AND SQUASH
One of my family’s least favorite things is veggies. My kids could eat a bowl of fruit at every meal but veggies are a different story. We have learned that it’s all in the ways it’s prepared in order to get my kids to try something new. One way we love to get our kids to eat and try some veggies is by roasting them in the oven. It’s such a simple way to prepare a side dish that brings out all the flavors while adding just a little crunch.
Ingredients
- 1 ½ tablespoons olive oil
- 2 small zucchini
- 2 small yellow squash
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
Instructions
- Preheat your oven to 400 degrees F. Slice the zucchini and yellow squash into 1/4 inch rounds.
- Add the sliced squash and zucchini to a large bowl, and add olive oil, garlic powder, and pepper. Stir to coat.
- Spread the oiled squash and zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.
- Sprinkle the pan evenly with shredded cheese.
- Roast at 400 for 9-10 minutes until tender.
- Turn on your broiler and move the pan up to the very top rack. Broil on high for 2-3 minutes. Don’t walk away! Check it until it is as brown and crispy as you like it. Serve immediately.
Nutrition
Why should you make roasted squash and zucchini?
Summertime is a high time for most of the vegetables, including squash and its several types. Although you might find them all around the year, in summers, these seem fresher and more vibrant. One of the most favorite vegetables during this season includes squash and zucchini. That’s because these are versatile.
There is so much you can make with these. From making spaghetti to roasting them, the sky is the limit. I particularly love roasting them, and you should do too! Here is why you should try this fantastic roasted squash and zucchini recipe:
- It is super easy to make. The maximum time you need will be slicing and roasting it. You can get this dish on a plate in literally 20 minutes. It’s a perfect choice for a quick dinner.
- It is flavorsome. Apart from the spices and seasonings you add to give the flavor of the vegetables, you will also get a mild, rich, and slightly sweet taste of the vegetables. The best part is you can add whatever spice you want, and the final product will come out just perfect.
- Roasted squash and zucchini are very healthy dishes. Both vegetables are jam-packed with nutrients and offer vitamins and minerals. So, if you are on a diet or following a healthy lifestyle, I prefer you make this dish today!
- Lastly, it is vegan. So, for those who are on a vegan diet, it can’t get any better!
Tips and tricks for perfect roasted squash and zucchini
Although making roasted squash and zucchini is pretty straightforward, we will have to take care of a few things for better results:
- Make sure all the slices are of equal sizes. This way, the vegetables will cook evenly.
- If you don’t want to slice the vegetables, you can dice them into small pieces as well. Diced vegetables also cook at the same time. Again, make sure they are even in size.
- Most people prefer not to peel the vegetables. It is convenient and saves time as well. However, if you don’t like the skin, you can peel it before cooking.
- You can add more vegetables like onions to make the dish more vibrant.
- If you don’t want to add whole garlic cloves, you can add garlic powder as well.
- To bring in more flavor, add jerk seasoning to the vegetables. It will taste great.
How to store roasted squash and zucchini?
You can store the leftover roasted squash and zucchini by placing them in an air-tight container. Place the air-tight container in the refrigerator, and it will be good to go for about 3 days. You can reheat them in the oven for about 5-7 minutes to enjoy.
What to serve with roasted squash and zucchini?
Roasted squash and zucchini are the perfect side dish for your main course. Furthermore, you can also use these in a few different ways. Here are a few ideas:
- Tacos: Fill your tacos with roasted squash and zucchini to enjoy a unique flavor this summer. I bet you will love it.
- Burritos: Roasted squash and zucchini is a perfect ingredient to fil your burritos. These go so well for a Breakfast Burrito or lunch. Thus, an ideal way to enjoy your vegetables.
- Pasta: Serve these vegetables with pasta topped with Vegan Cheese Sauce or Pesto. The flavors will go so well, and it will turn into a quick and scrumptious meal.
- Rice: You can also serve these roasted vegetables with Garlic Rice. Turn them into fried rice or serve them separately. Either way, they will taste so good.
Are squash and zucchini the same?
For those who don’t know a lot about squash, let me tell you there are about 100 different types of squash available throughout the year. These varieties come and go all around the year.
Now for those who confuse zucchini with squash, let me tell you that zucchinis are a type of squash. They are closely related to each other. Both of these vegetables are prepared more or less the same way.
Also, they have a white, tender, and quite soft interior. It is almost squashy and spongy. Apart from these slight similarities, there are several differences as well. Here are a few to name:
