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Slicing yellow squash for a blog post explaining how to roast zucchini and yellow squash.

How to Roast Zucchini and Yellow Squash (fast & easy!)

 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. This recipe is very simple, fast and delicious! Let me show you how to roast zucchini and squash!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 48 kcal

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
 

  1. 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.
  2. Step 2: Wash your summer squash well. Slice them into rounds or half-moons—about ¼ inch thick.
  3. 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.
  4. 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.
  5. Step 5: Straight out of the oven, these roasted zucchini and squash slices are a such a good side dish.

Notes

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 KEEP SQUASH FROM GETTING SOGGY
  • 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.

Nutrition

Calories: 48kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 8mgPotassium: 256mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg
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