Name: Roasted Squash and Zucchini Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 medium yellow squash; 2 small-medium zucchini; 1 tablespoon olive oil (or spray oil); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon red chili flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; few shakes ground black pepper; grated parmesan cheese (I used Violife vegan parmesan)

There’s just something so satisfying about simple vegetables transformed by the oven’s magic. This Roasted Squash and Zucchini Recipe brings out the natural sweetness and creates a perfectly tender, lightly crisp bite that you’ll want to make again and again. Trust me, it’s one of those quick, colorful dishes that feel like a little celebration on your plate.

The image shows a close-up of a baking tray with small cubes of green zucchini and yellow squash spread out in one even layer. Each vegetable piece is coated lightly with black pepper and some flakes of seasoning, with a sprinkling of grated white cheese scattered over the top. The vegetables have a slightly glossy texture, hinting they were tossed in oil before baking. The baking tray is lined with parchment paper, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Squash and Zucchini Recipe
Top Tip
How to Serve Roasted Squash and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Squash and Zucchini Recipe

Why You'll Love This Recipe

I’m always looking for quick, fuss-free veggie sides that don’t feel boring—and this roasted squash and zucchini hits that sweet spot every time. It’s bright, flavorful, and just requires a handful of pantry staples you likely already have on hand.

Speedy and Simple: Ready in about 20 minutes, making it perfect for busy weeknights or last-minute meals.
Flavor-Packed: The blend of oregano, basil, chili flakes, and garlic powder offers a punch that makes these veggies anything but plain.
Flexible Prep: You can chop the veggies into chunks or rounds depending on your mood or presentation preference.
Great for All Diets: It’s vegan-friendly by default, with an optional parmesan topping for those who want it cheesy.

Ingredients & Why They Work

Each component in this Roasted Squash and Zucchini Recipe plays its part to keep the dish balanced—fresh, slightly sweet squash and zucchini with herbs and spices to elevate their natural flavors. Besides that, olive oil helps achieve that golden, roasted exterior we all love.

Flat lay of two medium fresh yellow squash, two small-medium fresh zucchini, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing dried oregano, a small white ceramic bowl with dried basil, a small white ceramic bowl holding red chili flakes, a small white ceramic bowl of garlic powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with ground black pepper, and a small white ceramic bowl of grated parmesan cheese, all ingredients fresh and natural, perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow squash: Mild flavor and tender texture, providing a nice contrast to zucchini’s slight bite.
Zucchini: Adds moisture and absorbs spices beautifully; choose firm ones without soft spots.
Olive oil: Helps caramelize the veggies and carry all the seasonings evenly.
Dried oregano: Brings a fragrant, earthy hint that complements roasted vegetables wonderfully.
Dried basil: Adds a slight sweetness and depth to the herb mix.
Red chili flakes: Gives just a touch of heat to keep things interesting—adjust to your spice tolerance.
Garlic powder: A quick shortcut for garlic flavor without any peeling or chopping hassles.
Salt and black pepper: Essential for bringing all the flavors together and seasoning the veggies properly.
Parmesan cheese (optional): Adds a savory, slightly nutty finish—go vegan or traditional based on your preference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Roasted Squash and Zucchini Recipe is how easily you can switch it up. I often tweak the herbs or add something crunchy on top for an extra texture boost. Don’t be afraid to make it your own—cooking is your playground!

Variation: I sometimes sprinkle toasted pine nuts or slivered almonds right before serving for a nutty crunch—trust me, it’s a game-changer.
Spice it up: For a smoky twist, add smoked paprika along with the dried herbs.
Cheesy swap: Try crumbled feta or goat cheese instead of parmesan for a tangy variation.
Fresh herbs: You can add chopped fresh basil or parsley after roasting for a burst of color and freshness.

Step-by-Step: How I Make Roasted Squash and Zucchini Recipe

The image shows many pieces of roasted zucchini and yellow squash spread out evenly on a white marbled surface lined with parchment paper. Each vegetable piece is cut into small cubes and wedges showing a mix of green, yellow, and light green colors with a slightly charred texture. Thin shreds of light-colored cheese are sprinkled over the vegetables, adding a soft, fine texture on top. Small black pepper flakes and seasoning specks are scattered across the vegetables, giving them a lightly spiced look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Preheat

First things first, get your oven heating to 425°F (you’ll want it nice and hot for that perfect roast). While it warms up, line a baking sheet with parchment paper to keep cleanup easy and prevent sticking. I always find that parchment helps create that golden crust without fuss.

Step 2: Chop the Veggies

Grab your squash and zucchini, then give them a good rinse. Cut them into roughly 1-inch chunks—think about giving each piece a chance to brown nicely. I sometimes slice them into rounds if I’m feeling fancy or want a different presentation, but chunks are my go-to for even roasting.

Step 3: Season and Toss

Lay your cut vegetables on the baking tray in a single layer. Drizzle the olive oil over the top or spray if you prefer less oil. Sprinkle your oregano, basil, red chili flakes, garlic powder, salt, and pepper right on top. Then, toss everything gently right on the pan using your hands or a spoon so each piece is coated with those lovely spices.

Step 4: Roast to Perfection

Slide your tray into the oven and roast for about 15 to 18 minutes. Keep an eye on it from around 12 minutes onward—the veggies should be tender but still have a little bite, with golden edges starting to caramelize. I like to give the pan a little shake halfway through to encourage even browning.

Step 5: Finish and Serve

Once roasted, sprinkle with your choice of parmesan or vegan parmesan for that luscious finishing touch. Serve warm and watch how quickly it disappears—it’s a hit every single time!

Top Tip

Over the years, I’ve learned a few tricks that make roasting squash and zucchini foolproof and flavorful every time. These handy tips mean you won't end up with soggy veggies or bland bites—and I've got you covered:

Even Sizing: Cut the squash and zucchini into similar-sized pieces so everything roasts evenly and one batch doesn’t overcook while the other waits.
Don’t Overcrowd: Give your veggies some breathing room on the pan; this helps them roast instead of steam.
Shake it Up: Midway point, gently toss or shake the pan to promote even browning on all sides.
Use Good Oil: Olive oil not only helps with browning but lends a lovely flavor, so don’t skimp here.

How to Serve Roasted Squash and Zucchini Recipe

roasted squash zucchini - Serving Suggestion

Garnishes

I’m a sucker for fresh herbs on almost everything—so I often top my roasted veggies with a quick sprinkle of chopped basil or flat-leaf parsley. A squeeze of lemon juice or some lemon zest also brightens the dish beautifully. And of course, a bit of grated parmesan (vegan or regular) brings it all together.

Side Dishes

This roasted squash and zucchini side works perfectly with grilled chicken or fish for a light meal. I also love pairing it with quinoa or a simple couscous salad for a vegetarian-friendly dinner. Sometimes I serve it alongside a creamy grain bowl with hummus and avocado—such a wholesome, colorful plate!

Creative Ways to Present

For special occasions, I've arranged the roasted squash and zucchini on a big platter with some fresh mozzarella balls and sun-dried tomatoes for a Mediterranean vibe. You could also layer it in a pasta bake or mix into a warm salad with toasted nuts and a drizzle of balsamic glaze—impressively simple, yet elegant!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well stored in an airtight container in the fridge for up to 3 days. When you reheat, I recommend warming them gently in the oven or on the stovetop to keep that slight crispness instead of sogging them down in a microwave.

Freezing

I haven’t frozen this recipe often because it’s so quick to make fresh, but if you do freeze it, make sure it’s completely cooled before packing it tightly in freezer-safe containers. When thawed, the texture softens a bit, so I’d use it in cooked dishes like soups or casseroles rather than reheating as a standalone side.

Reheating

To bring leftovers back to life, spread them out on a baking sheet and pop in a 350°F oven for 10 minutes or so. This refreshes their texture wonderfully and keeps those crispy edges intact.

Frequently Asked Questions:

Can I use other types of squash in this recipe?

Absolutely! This Roasted Squash and Zucchini Recipe works well with yellow squash, zucchini, pattypan, or even delicata squash. Just adjust cooking times if the squash is larger or firmer to ensure tenderness.

How do I make this recipe spicy or milder?

To make it spicier, increase the red chili flakes or add a pinch of cayenne pepper. If you prefer mild flavors, simply reduce or omit the chili flakes; the herbs and garlic powder provide plenty of savory taste on their own.

Can I roast the squash and zucchini together with other vegetables?

Yes, you can! Just keep in mind that different vegetables roast at different speeds. For example, harder veggies like carrots or potatoes might need to be cut smaller or pre-roasted before adding the softer squash and zucchini to avoid uneven cooking.

Is this recipe suitable for meal prepping?

Definitely. Roasted squash and zucchini make an excellent component for meal prepping. Store in airtight containers in the fridge, and you can add them to salads, grain bowls, or cereals throughout the week for quick, nutritious meals.

Final Thoughts

This Roasted Squash and Zucchini Recipe has become one of my favorite go-to side dishes—it feels fresh, wholesome, and always hits the spot. It’s versatile enough to complement so many meals and yet simple enough to make on a whim. Honestly, once you try roasting these veggies with the herb-spice combo, you’ll wonder why you haven’t done it sooner. Give it a whirl—I think you’ll love it as much as I do!