Golden brown and caramelized to perfection, this roasted zucchini and squash recipe will have your taste buds in a state of pure bliss.
With this recipe, even the pickiest of eaters will not be able to turn down a serving (or two or three). This is the best way to achieve that comforting flavor of oven roasted zucchini and squash, no matter the time of year.
If you’re looking for a quick vegetable side dish to make on a busy weeknight, this recipe is simple and easy to make with only three ingredients. Quickly roast a couple batches to accompany a hearty entree any night of the week.
Just from the oven roasted zucchini and squash makes a comforting addition to many dishes. As a side dish to hamburgers or atop a heaping bowl of Buttered Noodles with Parmesan, you can’t go wrong.
You’ll love this roasted zucchini recipe, because it’s:
- Easy to make, with only a few ingredients
- Adds a healthy vegetable to a variety of entrees
- Provides a comfortingly caramelized flavor to savory meals
Don’t forget to include some roasted zucchini in your weekly meal prep, as this keeps for a few days in the refrigerator.
Ingredients to Make Roasted Zucchini and Squash
Roasting vegetables is a great way to maintain nutritional value while making them can’t-eat-just-one tasty at the same time.
Making the perfect roasted zucchini side dish comes down to patience and a bit of olive oil. For this recipe, you only need three ingredients.
The key to the best roasted vegetable is patience. Do not rush the process by turning up the heat. You want to slowly caramelize the vegetables, not burn them. Additionally, avoid making slices too thin, as they easily burn.
Here are the ingredients you’ll need:
- Zucchini, 2-3, sliced to about ¼ inch thickness - You can use more or less zucchini, depending on whether you like it more than squash. I usually use 2 zucchini to 1 squash.
- Yellow squash, 1-2, sliced to about ¼ inch thickness - Like the zucchini, if you prefer more squash, use fewer zucchinis or vice versa.
- Olive oil, about 2 tablespoons - Everyone has their go-to roasting/baking oil or fat, but I stick with olive oil. For 2 zucchini and 1 squash, 2 tablespoons of oil is ample. You may find you need to add 1-2 or more tablespoons as you increase the quantity of the vegetables. What you want is a nice light coating and not dripping.
- Salt, to taste - While I do not put salt on this particular side dish, you may enjoy sprinkling a little salt on yours. I prefer the natural caramelized flavor that results from roasting.
Variations and Substitutions:
- To add a savory garlic flavor, roast with a few fresh whole or sliced cloves of garlic.
- Sprinkle with Tony Chatere’s Creole Seasoning for a spicy kick.
- Drizzle balsamic vinegar to add a tangy flavor.
Equipment to Roast Zucchini in the Oven
Homemade oven roasted zucchini and squash does not require any special kitchen equipment. You just need a few kitchen staples to make the best roasted vegetables you’ll ever have.
- Roasting pan - A 3- or 6-quart porcelain roasting pan will be perfectly sized for this or a slightly larger portion. I highly recommend the gorgeous, durable white porcelain roaster by the eponymous French brand, Pillivuyt. There are many, many reasons to love their products. One of the most important is they do not contain lead or cadmium. They are also still made in France. (No, I am not affiliated but I can dream); rather, I truly love and use their products all the time.
IMPORTANT NOTE: I have not tried this recipe using a metal/aluminum baking sheet pan. If you do, pay close attention by regularly checking on the vegetables and possibly adjust the cook time.
- Mixing bowl - You can use a stainless steel or glass mixing bowl for this recipe. However, I like beautiful kitchen items (because it makes me happy) that are also functional, which means I have pretty mixing bowls as well as a set of stainless steel bowls. I use the pretty bowls—handthrown pottery mixing bowls from etuHome—when recipes do not require a hand blender.
Having a nice set of stainless steel mixing bowls is a must-have for every home cook. We have this mixing bowl set in the neutral khaki color. It’s also pretty and comes with lid attachments, such as a grater. The silicone bottom is a nice touch to ensure the bowls don’t slide around.
- Serving platter - Elevate a weeknight meal by serving roasted vegetables on a lovely serving platter. Try a stunning fluted white porcelain oval platter to make your meal look extra delicious. Williams Sonoma carries the nicest assortment of French white porcelain serveware for any occasion.
- Spatula - Depending on the type of roasting pan you have, you may need to use a specific spatula to serve with. Either a wood spatula or silicon spatula should work for this recipe.
High quality kitchen cookware and bakeware can sometimes be an investment. If you buy things that are made well and built to last, you’ll hopefully only have to buy that item once in your lifetime. Be discerning when you shop.
- Cut the tops and bottoms off of the zucchini and squash and discard them.
- Slice zucchini and squash about ¼” in thickness. If sliced too thin, they will burn; thicker is always better.
- Coat zucchini and squash in olive oil.
Put the sliced vegetables into a large mixing bowl, drizzle with the olive oil and gently shake. This will coat them more effectively than just drizzling alone.
- Arrange slices in a single, uncrowded layer in a roasting pan. You may need to make two or more batches.
IMPORTANT NOTE: I have not tried this recipe using a metal/aluminum baking sheet pan. If you do, pay close attention by regularly checking the vegetables and possibly adjust the cook time.
- Bake at 425 for 30-40 minutes, turning halfway through. Use tongs to gently turn each individual slice. During the second half of roasting time, pay close attention when 10 minutes are remaining. Check to see if the vegetables are done or if they need 5 minutes more or the full remaining time.
- Let cool for 3-5 minutes before enjoying. Serve on a pretty serving platter.
Hearty and comforting, roasted zucchini and squash perfectly complements a meaty main dish or lends a light smokey flavor to a vegetarian meal.
- Appetizer - There are no rules when it comes to appetizers. You can use anything you can think of to nosh on before a meal. Why not whip up a batch of oven roasted zucchini for an appetizer? Whether it’s for family dinner night or a large party, to make this appetizer easier to eat and enjoy, serve tiny portions in ramekins or on small plates.
- Side Dish - Caramelized to perfection, roasted zucchini and squash taste delectable alongside steak or chicken. Mix this side dish with a starch, such as stuffing or rice, to complete the meal.
- Topping - Did you know you can use roasted veggies, such as zucchini, as a topping? Top off pasta dishes, like Buttered Noodles, with zucchini or Roasted Peppers.
- Snack - Nosh on zucchini roasted in the oven as a mid-day or late night snack. Packed with vitamins, you can snack away while getting your veggies for the day.
How to Store Leftover Oven Roasted Zucchini and Squash
You can store leftover roasted zucchini and squash in a sealed container in your refrigerator for a few days. We eat these up within a couple days, so I have not tried refrigerating them longer than that.
I have never tried freezing roasted squash before, so you should conduct a trial to gauge what works best for you.
Frequently Asked Questions
No, you do not need to peel zucchini before roasting. That said, if you don’t like the taste of the peel, by all means remove it.
Whether or not you salt zucchini before roasting, as opposed to after, all comes down to a matter of preference. That said, some say salting before roasting results in crispier veggies, as does lightly patting them dry.