Roasted Zucchini and Squash
Vibrant colors and delicious flavors make this Roasted Zucchini and Squash the perfect healthy side dish!
This recipe is simple, vibrant, and healthy – what’s not to love? Let’s dive in!
Why You Will Love Roasted Zucchini and Squash
Ingredients Needed for Baked Zucchini and Squash
Ingredient quantities for easy baked zucchini and squash recipe are located in the recipe card at the end of the post.
- Zucchini
- Yellow squash
- Italian seasoning
- Salt
- Pepper
- Olive oil
- Balsamic vinegar
How To Make Oven Roasted Zucchini and Squash
The steps below are just a quick overview of how to make this oven roasted zucchini and squash recipe. The full process in detail is located in the recipe card at the end of the post.
- Preheat your oven to temperature listed on recipe card (end of post).
- Photo 1: Slice the zucchini and squash and add them to a large mixing bowl.
- In a separate smaller bowl, whisk together the remaining ingredients except balsamic vinegar to make the sauce.
- Photo 2: Pour the sauce over the vegetables in the mixing bowl, and toss everything together until the vegetables are evenly coated.
- Photo 3: Spread out the vegetables in a single layer on a large, rimmed baking sheet.
- Photo 4: Lightly splash with balsamic vinegar to taste.
- Bake the vegetables at 400 F for 15 minutes, then take them out of the oven to either toss or rotate the pan and bake for another 10 minutes. Be careful not to overcook the vegetables, or they could become soggy.
- Serve up your delicious baked side dish and enjoy!
More Healthy Side Dishes
- Roasted veggies in the oven has never tasted better! Your children will be requesting you make this recipe again and again.
- This simple and easy recipe for roasted broccoli and carrots is super delicious due to its wonderful flavor and texture!
Tips for Making Roasted Zucchini and Squash ✨
Slice uniformly: To ensure even cooking, make sure to slice your zucchini and squash into equal 1/2-inch thick pieces. This ensures that each bite has the perfect texture and doneness.
Get creative with seasonings: While this recipe calls for Italian seasoning, don’t hesitate to experiment with your favorite herbs and spices! Whether it’s a sprinkle of garlic powder, a pinch of red pepper flakes, or a dash of lemon zest, feel free to add your personal touch to elevate the flavors even further.
Keep an eye on cooking time: Roasting vegetables is a delicate art. To retain their natural crunch and prevent them from becoming mushy, make sure not to overcook the zucchini and squash. Keep a close eye on them during the last 10 minutes of baking to ensure they are perfectly tender yet still retain their shape.
More Healthy Dinner Ideas
- Our delicious and easy white chili will knock your socks off with its wonderful combination of creamy and spicy flavors!
- Skip out on our best beef chili recipe and just make it a vegan chili. A few secret vegetables in this chili are super delicious!
- Our air fryer chicken thighs bone in recipe is a hit at all of our family gatherings! Try our drumsticks air fryer recipe instead to change things up.
- We put together all the right veggies to make this simple vegetable soup. To change it up make our popular alternative version vegetable soup with ground beef.
- Serve your zucchini and squash with what might be one of the best turkey meatloaf recipes you ever make. It is really that good!
- Enjoy our delicious homemade chili powder with a major protein boost by making ground turkey chili!
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Roasted Zucchini and Squash
Ingredients
- 4 cups zucchini sliced 1/2” thick
- 4 cups yellow squash sliced 1/2” thick
- 1 tsp Italian seasoning or your favorite seasoning blend
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- Balsamic vinegar to taste
Instructions
- Preheat your oven to 400 F.
- Slice the zucchini and squash and add them to a large mixing bowl.
- In a separate smaller bowl, whisk together the remaining ingredients except balsamic vinegar to make the sauce.
- Pour the sauce over the vegetables in the mixing bowl, and toss everything together until the vegetables are evenly coated.
- Spread out the vegetables in a single layer on a large, rimmed baking sheet and lightly splash with balsamic vinegar to taste.
- Bake the vegetables at 400 F for 15 minutes, then take them out of the oven to either toss or rotate the pan and bake for another 10 minutes. Be careful not to overcook the vegetables, or they could become soggy.
- Serve up your delicious baked zucchini and squash and enjoy!
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
