5.0 from 3 votes
Easy Oven Roasted Zucchini and Yellow Squash Recipe
Easy Oven Roasted Zucchini and Yellow Squash Recipe: perfectly caramelized and seasoned, this will be your new favorite way to enjoy fresh zucchini! A great way to serve zucchini with any main dish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 64 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 2 medium zucchini ends trimmed, cut into ½-inch-thick rounds
- 2 medium yellow squash ends trimmed, cut into ½-inch-thick rounds
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh herbs such as parsley basil, thyme, rosemary, or a mix (optional), or 1 teaspoon Italian seasoning
- Optional: ½ cup grated Parmigiano or parmesan cheese for sprinkling on top
- Fresh herbs such as basil for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Toss the zucchini and yellow squash rounds in a large bowl with kosher salt, black pepper, and extra-virgin olive oil until evenly coated.
- If using fresh herbs, toss them in with the vegetables. Alternatively, you can sprinkle Italian seasoning over the vegetables.
- Spread the seasoned zucchini and yellow squash rounds out onto a baking sheet in an even layer.
- Place the baking sheet in the preheated oven and roast the vegetables for 15-20 minutes, or until they are tender and golden brown, stirring once halfway through cooking.
- Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish.
- Optional: Sprinkle freshly grated Parmigiano cheese over the vegetables for added flavor.
- Serve the oven-roasted zucchini and yellow squash hot as a delicious side dish or a healthy snack.
Cup of Yum
Notes
- Even Slicing: Try to slice the zucchini and yellow squash into uniform ½-inch-thick rounds. This ensures even cooking and prevents smaller pieces from overcooking while larger ones are still undercooked.
- Preheat the Oven: Ensure your oven is fully preheated to 425 degrees Fahrenheit (220 degrees Celsius) before placing the vegetables inside. A hot oven helps to achieve that golden brown, caramelized exterior on the squash.
- Single Layer on Baking Sheet: Spread the seasoned zucchini and yellow squash out onto a baking sheet in a single layer. Overcrowding the baking sheet can cause the vegetables to steam instead of roast, resulting in soggy rather than crispy squash.
- Use Parchment Paper or Silpat: To prevent the squash from sticking to the pan and to make cleanup easier, consider lining your baking sheet with parchment paper or a silicone baking mat (Silpat).
- Flip or Stir Halfway Through About halfway through the roasting time, flip or stir the zucchini and yellow squash to ensure they cook evenly on all sides and develop a uniform golden brown color.
- Don’t Overcook: Watch the squash as it roasts to prevent it from becoming mushy (no soggy zucchini here!).. It should be tender and caramelized with slightly crispy edges but still retain some texture.
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
301mg
(13%)
Potassium
514mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
393IU
(8%)
Vitamin C
34mg
(38%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 64
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 301mg | 13% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 34mg | 38% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.