We've entered the summer months here in Kansas, and if your garden is anything like mine, it's bursting with zucchini and squash. There's nothing like the taste of fresh garden veggies, and roasting them is one of the easiest ways to bring out their natural flavors. Let me show you how to roast zucchini and squash!
In this guide you will learn how to tell when your zucchini and squash are ready to harvest, how to prep your veggies for roasting, helpful tips for cooking zucchini, how to store and reheat any leftovers, and full instructions for how to make perfectly roasted zucchini and squash.
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You've Got Squash Coming Out of Your Ears?
Say no more. I completely understand. Have you heard of the midwest saying that goes something like, "lock your cars during June, or else your neighbor will put zucchini in it?'
Okay, so maybe you're more of a grocery store or farmer's market kind of chef, don't worry! I totally shop those, too. The beauty of this great recipe is that it an be accessible to any home chef, regardless of skill level.
Roasted summer squash is a healthy side dish that doesn't skimp on flavor. The texture is a lightly crispy outside and tender inside. If you've ever made a soggy or mushy roasted zucchini recipe, I promise this one will get you the best results.
I'll show you how to roast these high water content garden veggies like a champ, and I've included step-by-step photos to make it as easy as possible!
You're gonna love this squash recipe! This is hands down one of my favorite ways to use up an abundance of zucchini or yellow squash. Ready? Let's get roasting!
Why This Recipe Works
- This recipe is fast! It comes together from garden to table in under a half hour.
- It's an easy side dish recipe that pairs well with most casual summertime meals.
- Simple flavor that can easily be customized to taste with seasonings or fresh herbs.
- Minimal cleanup. Other than a chef's chopper (or cutting board and knife), and a sheet pan, washing the dishes is no big deal!
Recipe Testing Results
I'm a bit of a cooking nerd, and I really enjoy figuring out the perfect way to bake things. While I was arranging the zucchini and squash pieces on the baking sheet, I wondered how the position would affect the browning.
Should the pieces be skin up? Flesh Up? Tossed half way through? Which oven rack is best? Here are the results!
- The best flavor/caramelization comes from contact with the parchment paper. The pieces need to be either tossed half way into baking, or placed face down on the baking sheet.
- The perfect position for the oven rack is the middle, or upper middle. When I baked the squash on the top rack, they blacked without cooking through. Too low, and the caramelization was mediocre and they took an extra 5 minutes.
- A greased baking sheet worked well, but was messier to clean up. Tin foil had some sticking (even with the oil) and the parchment paper liner worked best.
Ingredients
- Fresh zucchini and squash -- as much as you have or want to eat
- Olive oil -- enough to lightly coat the veggies
- Salt and pepper to taste
- Optional: garlic powder, Italian seasoning, Redmond's seasoned salt, or a sprinkle of Parmesan cheese
See recipe card for quantities
How to Roast Zucchini and Squash
Step 1: Set your oven to 425°F (220°C). This high heat will give your veggies a nice, crispy edge. Line a sheet pan with parchment paper or spray with cooking spray.
Step 2: Wash your summer squash well. Slice them into rounds or half-moons—about ¼ inch thick.
Step 3: Toss the sliced veggies in a large bowl. Drizzle with olive oil until they're lightly coated. Add salt, pepper, and any other seasonings you love. Garlic powder adds a nice kick, and a sprinkle of parmesan is super tasty.
Step 4: Lay the veggies out in a single layer on a baking sheet. You don’t want them overlapping too much, or they’ll steam instead of roast. Pop them in the oven for about 20-25 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and crispy on the edges.
Step 5: Straight out of the oven, these roasted zucchini and squash slices are a such a good side dish.
Hint: If you want to fancy it up, sprinkle some Parmesan cheese on top while they're still hot.
Tips
- Mix in some cherry tomatoes or bell peppers for a colorful medley.
- Let your little ones help toss the veggies in oil and seasonings. It's a fun, hands-on way to get them excited about eating what they helped make.
15 Spices, Herbs, and Seasonings Variations to Try!
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Chili Powder
- Smoked Paprika
- Dried Thyme
- Dried Rosemary
- Cumin
- Lemon Zest
- Fresh Parsley
- Fresh Basil
- Parmesan Cheese
- Red Pepper Flakes
- Dried Oregano
- Paprika
Storage
- Refrigerator - store leftovers in an airtight container for up to 3 days.
- Freezer - lay roasted squash flat on a baking sheet and flash freeze before transferring to a ziploc bag for up to 3 months.
- The best way to reheat leftovers is in the oven or a skillet.
How to Tell When Zucchini is Ready for Harvest
- Harvest when they're about 6-8 inches long. Smaller zucchinis are more tender and flavorful.
- The zucchini should feel firm to the touch. Soft spots can indicate overripeness or decay.
- Skin will be a deep green color, smooth and slightly glossy. Avoid zucchinis with dull or wrinkled skin.
- Sometimes the flower at the end of the zucchini will still be attached. This is a good indicator that the zucchini is fresh and ready for picking.
- Check daily once they start to grow. Zucchini can go from perfect to oversized quickly! Sometimes even from morning until evening!
- Typically, zucchini is ready to harvest about 4-8 days after the flower opens.
How to Tell When Yellow Squash is Ready for Harvest
- Harvest when they're 4-7 inches long and have a bright, consistent color.
- The squash should feel firm to the touch. Soft spots can indicate overripeness or decay.
- Should be a vibrant yellow without any green tinge. The skin should be smooth and slightly glossy. Avoid squash with dull or wrinkled skin.
- Sometimes the flower at the end of the squash will still be attached. This is a good indicator that the squash is fresh and ready for picking.
- Check daily once they start to grow. Yellow squash can go from perfect to oversized quickly.
FAQ
Roasting zucchini and squash typically takes about 20-25 minutes at 425°F (220°C).
Lightly salt the sliced zucchini and squash and let them sit for about 10 minutes. Pat them dry with paper towels to remove excess moisture.
Roast at 425°F (220°C) to ensure the vegetables caramelize and crisp up.
Spread the squash out in a single layer on a large baking sheet. Overcrowding will cause them to steam rather than roast.
Make sure the oven is fully preheated before adding the vegetables.
Yes, you can roast zucchini and squash ahead of time and reheat them later. Here's how:
After roasting, allow the zucchini and squash to cool completely to room temperature.
Transfer the cooled vegetables to an airtight container or zip-top bag and store them in the refrigerator for up to 3-4 days.
When ready to serve, reheat the squash in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a drizzle of olive oil until warmed.
If you prefer using different equipment, an air fryer can be a great way to roast squash. Set it to 400°F and cook for about 15 minutes, shaking the basket halfway through.
That's a Wrap!
Roasting zucchini and squash is a great summer side dish and the perfect way to enjoy your garden harvest. I hope this simple recipe brings as much joy to your table as it does to ours.
Every year we plant a large garden bursting with fresh fruits and vegetables that grow well in garden zone 6B. Here are guides to my favorite (and most successful!) garden crops. From Tomatoes to Potatoes and Garlic Scapes to Pumpkins, browse around to learn from my experience in the garden!
You will also enjoy reading:
- Are Coffee Grounds Good for Tomatoes?
- Cheap Ways to Add Nitrogen to the Soil
- Pros and Cons of Cedar Mulch
- Guide to Harvesting and Preserving Garlic Scapes
Happy gardening!
- Meg
Related
Looking for other garden-to-table guides & recipes? Try these:
New on the Homestead
Recipe
How to Roast Zucchini and Yellow Squash (fast & easy!)
Equipment
- baking sheet
- chef's knife and cutting board
Ingredients
- 2 zucchini or yellow squash
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Step 1: Set your oven to 425°F (220°C). This high heat will give your veggies a nice, crispy edge. Line a sheet pan with parchment paper or spray with cooking spray.
- Step 2: Wash your summer squash well. Slice them into rounds or half-moons—about ¼ inch thick.
- Step 3: Toss the sliced veggies in a large bowl. Drizzle with olive oil until they're lightly coated. Add salt, pepper, and any other seasonings you love. Garlic powder adds a nice kick, and a sprinkle of parmesan is super tasty.
- Step 4: Lay the veggies out in a single layer on a baking sheet. You don’t want them overlapping too much, or they’ll steam instead of roast. Pop them in the oven for about 20-25 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and crispy on the edges.
- Step 5: Straight out of the oven, these roasted zucchini and squash slices are a such a good side dish.
Notes
- Refrigerator - store leftovers in an airtight container for up to 3 days.
- Freezer - lay roasted squash flat on a baking sheet and flash freeze before transferring to a ziploc bag for up to 3 months.
- The best way to reheat leftovers is in the oven or a skillet.
- Lightly salt the sliced zucchini and squash and let them sit for about 10 minutes.
- Pat them dry with paper towels to remove excess moisture.
- Roast at 425°F (220°C) to ensure the vegetables caramelize and crisp up.
- Spread the squash out in a single layer on a large baking sheet. Overcrowding will cause them to steam rather than roast.
- Make sure the oven is fully preheated before adding the vegetables.
Melissa
My kids love to snack on these little roasted squash bites dipped in ranch while I'm fixing supper!
Meg
Hi Melissa! My kids like them, too! Thanks for leaving a rating and review!