This easy roasted zucchini and squash recipe is one of those go-to side dishes I make again and again—especially during summer when zucchini is everywhere. It’s just one sheet pan, a handful of ingredients, and minimal cleanup. No fuss, no flipping—just golden, tender veggies with crispy Parmesan edges and all that garlicky, herby flavor.
🛒Ingredients
- Zucchini – I use a small one, around 10 oz. Slice it into ½-inch rounds for the best texture.
- Yellow squash – Slightly sweet and buttery, it’s a great color contrast to zucchini.
- Cherry tomatoes – Totally optional, but I love how juicy and flavorful they get in the oven.
- Olive oil – Helps everything roast up nicely and adds richness.
- Garlic powder – Easier than fresh garlic and won’t burn during roasting.
- Italian seasoning – A great all-in-one seasoning blend for herby flavor.
- Salt + black pepper – Season to taste once everything is tossed.
- Parmesan cheese – I use finely shredded for quick melting and crispy bits on top.
- Fresh or dried parsley or basil – A sprinkle at the end adds color and freshness.
👩🍳 You'll find the complete list of ingredients below the recipe card.
How to Make Roasted Zucchini and Squash
- Preheat your oven – Set it to 400°F and line a sheet pan with parchment or foil for easy cleanup.
- Make the seasoning oil – In a small bowl, mix the olive oil, garlic powder, and Italian seasoning.
- Toss the zucchini and squash – Add them to a large bowl and pour over most of the seasoning oil. Toss well.
- Add the tomatoes – In a separate bowl, toss cherry tomatoes with the remaining oil.
- Spread everything on a sheet pan – Make sure the veggies are in a single layer so they roast instead of steam.
- Season and top with cheese – Sprinkle with salt, pepper, and the Parmesan.
- Bake – Roast for 25–30 minutes until veggies are tender and golden.
- Finish and serve – Top with fresh herbs if you like and serve warm.
Rita's Tip
If the zucchini and squash are too close together, they’ll steam instead of roast—meaning you’ll miss out on those golden, caramelized edges that make this dish so good. Give them space to crisp up!
📋Tips
- Slice evenly – Thick, uniform slices help everything cook at the same rate.
- Give the veggies space – If they’re too close together, they’ll steam instead of roast.
- Add a little heat – Sprinkle in red pepper flakes for a kick.
- Use fresh garlic – Feel free to swap in 2 cloves of minced garlic if you prefer.
- Try other herbs – Fresh basil, oregano, or thyme are all lovely options.
- Make it vegan – Skip the cheese or use your favorite dairy-free Parmesan.
- Add protein – Toss in chickpeas or serve with grilled chicken, tofu, or shrimp.
- For extra crunch – Add a tablespoon of panko or breadcrumbs before roasting.
- Roast hotter for crispiness – Go up to 425°F if you like a deeper golden finish.
- Double the batch – These go fast. I usually make two trays if we’re feeding more than four.
🍱Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- 🔥To Reheat. Warm in a skillet or a 350°F oven for the best texture.
What To Serve With Roasted Zucchini and Squash
This side dish works with just about everything. Here’s how I love to serve it:
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📖Recipe
Roasted Zucchini and Squash
This roasted zucchini and squash recipe is the perfect healthy side dish for busy weeknights—tossed with garlic, herbs, and melty Parmesan, all on one sheet pan.
Ingredients
- 1 small zucchini, about 10 ounces, cut into ½-inch thick slices
- 10 ounces small yellow summer squash, cut into ½-inch thick slices
- 7 ounces cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and black pepper, to taste
- ½ cup finely shredded Parmesan cheese
- fresh or dried parsley or basil, for garnish (optional)
Instructions
- Preheat the oven: Set it to 400°F and line a sheet pan with parchment or foil.
- Make the seasoning oil: In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
- Toss zucchini and squash: Place sliced zucchini and squash in a large bowl. Add most of the seasoned oil and toss to coat.
- Toss the tomatoes separately: In another small bowl, toss the halved cherry tomatoes with the remaining oil.
- Arrange on baking sheet: Spread all the veggies in a single layer. Try not to overcrowd.
- Season: Sprinkle salt and pepper to taste, then add Parmesan cheese evenly over the top.
- Roast: Bake for 25–30 minutes or until veggies are tender and cheese is golden.
- Finish and serve: Sprinkle with parsley or basil if using. Serve warm.
- If you loved this recipe, please leave a 5-star rating and review below!
Nutrition
Calories: 94kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 437mgFiber: 2gSugar: 4gVitamin A: 491IUVitamin C: 32mgCalcium: 33mgIron: 1mg
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🤷Frequently Asked Questions
Can I make this without tomatoes?
Yes! Just leave them out or swap for bell pepper slices.
Do I need to peel the zucchini or squash?
Nope—just wash and slice. The skin helps them hold their shape.
How do I keep them from getting soggy?
Make sure not to overcrowd the pan and slice them evenly.
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