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Roasted zucchini and squash is one of those sides that takes almost no effort but still manages to be better than you’d expect from something so simple. The oven does the work. Your only real job is slicing evenly, not crowding the pan, and getting out of the way while the edges caramelize.

I make this constantly as a weeknight side because it goes with nearly everything, it’s ready in 25 minutes, and the cleanup is minimal. The yellow squash adds color and a slightly sweeter flavor than the zucchini. They cook at the same rate when sliced to the same thickness, which makes them a natural pair.

The One Thing That Matters Most

Pan crowding is what ruins roasted vegetables. When the slices are touching or overlapping, the moisture they release has nowhere to go and they steam instead of roast. You get soft, pale vegetables instead of golden, slightly crisp ones with caramelized edges. Use two pans if you need to. It makes a significant difference.

The oven also needs to be fully preheated to 425°F before the pan goes in. Putting vegetables into a still-warming oven means they spend the first several minutes in low heat, releasing moisture slowly before the surface ever has a chance to brown.

Roasted Zucchini and Squash

Zucchini and yellow squash sliced, tossed with olive oil, garlic, and herbs, then roasted at high heat until golden at the edges. A 25-minute side dish that goes with almost anything.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

• 2 medium zucchini sliced into 1/2-inch rounds
• 2 medium yellow squash sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley chopped (for garnish)

Method

 

1. Preheat oven to 425°F (220°C). Line one or two large baking sheets with parchment paper.
2. In a large bowl, combine zucchini and yellow squash. Drizzle with olive oil and add garlic, oregano, thyme, salt, and pepper. Toss until every piece is evenly coated.
3. Spread in a single layer across the baking sheet, making sure pieces are not touching. Use two pans if needed.
4. Roast for 20 to 25 minutes, flipping halfway through, until edges are golden and vegetables are tender.
5. Transfer to a serving plate and garnish with fresh parsley. Serve warm.

Notes

Don’t crowd the pan. Steam is the enemy of caramelization. If the vegetables are touching, use two sheet pans. Fully preheat the oven before the pan goes in. Optional: scatter grated Parmesan over the vegetables for the last 5 minutes of roasting.

Ingredient Notes

Zucchini and yellow squash: Slice to a consistent half-inch thickness. Thinner slices cook faster and go limp. Thicker ones take longer and the outside can dry out before the center is tender. Half an inch hits the right balance.

Olive oil: Three tablespoons coats four servings well without making them greasy. Make sure every piece is coated before the pan goes in. Dry spots stick to the pan and don’t brown.

Garlic: Fresh minced garlic can burn at 425°F if any pieces are exposed on top. Toss it thoroughly so it stays under or between the vegetable slices rather than sitting on the surface. Garlic powder won’t burn and is a safer choice if you’ve had this problem before.

Herbs: Dried oregano and thyme are solid here. Fresh herbs can be added after the oven instead of before since they scorch quickly at high heat. A handful of fresh basil or parsley stirred through right after roasting adds a lot.

Parmesan: Not in the original recipe but worth mentioning. A handful grated over the vegetables for the last 5 minutes of roasting adds a salty, nutty crust that makes this much harder to stop eating.

Serving Ideas

Works as a side dish alongside grilled chicken, fish, pasta, or anything off the grill. Also good stirred into pasta with a little olive oil and Parmesan, folded into a frittata, or served over rice with a fried egg on top for a quick lunch.

FAQ

My vegetables came out soggy. What went wrong?
Almost always one of two things: the pan was too crowded, or the oven wasn’t hot enough. Try using two sheet pans and make sure the oven is fully up to temperature before the vegetables go in.

Can I use other vegetables alongside these?
Yes. Bell peppers, red onion, cherry tomatoes, and mushrooms all roast in a similar time window. Cut them to a similar size. Cherry tomatoes burst in the oven and add a juicy element that works well with the squash.

Can I prep them ahead?
You can slice and season the vegetables a few hours ahead and keep them in the fridge. Roast right before serving for the best texture. Leftovers reheat well in a hot oven for 5 to 10 minutes but don’t microwave if you want any crispness back.

Do I need to salt the zucchini first to draw out moisture?
Not for this method. At 425°F with space on the pan, the moisture evaporates fast enough that pre-salting isn’t necessary. If you were sautéing them in a pan, it would matter more.