Name: Roasted Squash and Zucchini Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 medium yellow squash; 2 small-medium zucchini; 1 tablespoon olive oil (or spray oil); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon red chili flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; few shakes ground black pepper; grated parmesan cheese (Violife vegan parmesan recommended)

There's something incredibly satisfying about the sweet, tender flavor of oven-roasted veggies, especially in summer when squash and zucchini are at their best. This Roasted Squash and Zucchini Recipe has just the right balance of herbs, spices, and simple preparation that makes it a go-to side I return to again and again.

This image shows an even spread of small zucchini and yellow squash pieces on a white marbled surface. The vegetables are cut into roughly equal bite-sized cubes and are scattered in a single layer. They are seasoned with black pepper flakes and sprinkled with fine shreds of a light-colored cheese. The texture of the vegetables looks slightly soft but mostly fresh, with some edges showing slight roasting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Squash and Zucchini Recipe
Top Tip
How to Serve Roasted Squash and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Squash and Zucchini Recipe

Why You'll Love This Recipe

Honestly, this roasted squash and zucchini combo shines because it’s simple but never boring. I’ve made it dozens of times and it feels like it’s tailor-made for busy weeknights or meal prepping with fresh produce from the farmers market.

Effortlessly tasty: The spice blend of oregano, basil, and chili flakes brings out a depth of flavor without the fuss.
Quick to prepare: Just 5 minutes prep and less than 20 in the oven means dinner is fast on the table.
Versatile side: It pairs beautifully with everything from grilled chicken to pasta, or you can toss it into grain bowls.
Customizable: Easy to tweak if you want it spicier, cheesier, or totally vegan.

Ingredients & Why They Work

These simple fresh ingredients complement each other perfectly. Yellow squash and zucchini both have that mild, slightly sweet flavor, and roasting them brings out their natural sugars. The olive oil and spices coat them in a flavorful crust that’s irresistible.

Flat lay of two medium fresh yellow squash, two small-medium vibrant green zucchini, a small white ceramic bowl of golden olive oil, a small white bowl with dried oregano, a small white bowl with dried basil, a small white bowl with red chili flakes, a small white bowl with garlic powder, a small white bowl with coarse salt, a small white bowl with ground black pepper, and a small white bowl of grated parmesan cheese, all perfectly arranged with balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow squash: I like choosing firm, bright squash without soft spots for the best texture when roasted.
Zucchini: Small to medium size works best—it’s easier to cut evenly and won’t get mushy.
Olive oil: A good quality extra virgin olive oil adds richness and helps crisp the edges.
Dried oregano: Adds a Mediterranean herbal note that really lifts the veggies.
Dried basil: Balances the oregano with its sweet, slightly peppery aroma.
Red chili flakes: Brings just a touch of heat—you can adjust for milder or spicier tastes.
Garlic powder: Simple pantry addition for a punch of savory flavor without overpowering.
Salt and black pepper: Essential for seasoning and enhancing the natural taste of the squash.
Parmesan cheese (optional): I often use vegan parmesan like Violife to keep it light but flavorful, though regular parmesan adds a nice salty finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this roasted squash and zucchini recipe flexible—sometimes adding my favorite fresh herbs like thyme or rosemary if I have them on hand. You should definitely feel free to experiment with what you love or what’s in your pantry!

Variation: Once, I tossed in some cherry tomatoes and red onion slices for a colorful Mediterranean twist that my family adored.
Spice it up: If you enjoy heat, I bump up the chili flakes or add a sprinkle of smoked paprika for extra warmth.
Make it cheesy: If you want to go classic, freshly grated parmesan folded in right after roasting makes the dish beautifully melty.
Fully vegan: Skip the cheese and add a squeeze of lemon juice right before serving for brightness.

Step-by-Step: How I Make Roasted Squash and Zucchini Recipe

Chopped pieces of green and yellow zucchini are spread out in one even layer on a white marbled surface. Each piece has a textured look with bits of black pepper and seasoning sprinkled all over. Thin strands of white shredded cheese are scattered lightly across the zucchini chunks, adding a soft contrast to the slightly charred edges. The pieces vary in size but are mostly small squares and half-moon shapes, showing a fresh and cooked mix. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies with Care

I start by preheating my oven to 425 degrees F—this high heat helps get the squash and zucchini nicely caramelized without becoming mushy. Then I quarter each squash into roughly 1-inch chunks, making sure the pieces are similar in size so they cook evenly. You can slice them into rounds if you prefer, but I like the chunkier bite.

Step 2: Season Generously and Toss

I lay the squash and zucchini out on a parchment-lined sheet pan, then drizzle with olive oil—just enough to coat all the pieces without drowning them. Next up, I sprinkle on the dried oregano, basil, red chili flakes, garlic powder, salt, and pepper. Tossing the vegetables right in the pan helps everything get an even, flavorful coating for roasting.

Step 3: Roast Until Golden

Pop the pan in the oven and roast for about 15 to 18 minutes. I usually check at 15 minutes and give the veggies a gentle toss. You want to see some golden, slightly crispy edges—the sign of perfectly roasted squash and zucchini that's tender inside but with a nice bite. Avoid overcooking so they don’t become too soft or watery.

Step 4: Add Cheese and Serve

If adding parmesan, sprinkle it on hot veggies right after you pull the pan from the oven so it melts gently. Then serve immediately for the best texture and flavor. It’s simple but absolutely delicious.

Top Tip

Over the years of making this roasted squash and zucchini recipe, I've learned a few tricks that really push it from good to unforgettable. Here’s what I keep in mind:

High heat roasting: Don’t shy away from 425°F; it’s key for caramelization and flavor contrast.
Uniform pieces: Cutting the squash into similarly sized chunks ensures even cooking and prevents some bits from drying out.
Don’t overcrowd the pan: Give the veggies space to roast, or they’ll steam and get soggy instead of crispy.
Season well: The blend of herbs and chili flakes is simple but powerful—measure carefully and taste to adjust.

How to Serve Roasted Squash and Zucchini Recipe

Roasted Squash and Zucchini - Serving Suggestion

Garnishes

I love topping this dish with fresh chopped parsley or basil leaves when I have them—adds a fresh contrast to the warm, roasted veggies. A squeeze of lemon juice just before serving also brightens everything up beautifully. And if you’re adding cheese, a sprinkle of parmesan or vegan alternative rounds it out perfectly.

Side Dishes

This roasted squash and zucchini pairs effortlessly with so many dinners. I often serve it alongside grilled chicken or salmon, but it’s also fantastic with pasta dishes or mixed into grain bowls with quinoa or farro. For a casual meal, it’s lovely with crusty bread and a simple salad.

Creative Ways to Present

For a special dinner, I’ve laid this colorful veggie mix over a bed of creamy polenta and topped with toasted pine nuts for crunch. Another time, I stuffed the roasted chunks inside warm pita bread with hummus for an easy veggie sandwich. It’s a versatile recipe that’s great for elegant or casual occasions!

Make Ahead and Storage

Storing Leftovers

Leftover roasted squash and zucchini store wonderfully in an airtight container in the fridge for about 3 days. I like to cool them completely before sealing to keep the texture intact. It’s a great option for quick lunch sides or to add back into salads later in the week.

Freezing

I generally don’t freeze this roasted veggie dish because the texture softens quite a bit after thawing. But if you want to freeze, I recommend flash-freezing on a tray first, then transferring to freezer bags to help prevent the pieces from sticking together. Use within 1-2 months and reheat gently.

Reheating

To reheat, I spread the leftovers on a baking sheet and warm them in a 350°F oven for about 10 minutes to crisp them back up a little, which restores the texture better than microwaving. Alternatively, a quick sauté in a hot skillet with a drizzle of olive oil does the trick nicely.

Frequently Asked Questions:

Can I use other types of squash in this recipe?

Absolutely! Butternut or delicata squash can be roasted similarly, though they might need slightly longer cooking times due to their density. Cut them into uniform chunks and check doneness with a fork.

How can I make this gluten-free or vegan?

This Roasted Squash and Zucchini Recipe is naturally gluten-free. To keep it vegan, simply skip the parmesan cheese or use a dairy-free alternative like Violife vegan parmesan, which I love.

Can I roast the veggies ahead of time?

Yes, you can roast these veggies a day ahead and store refrigerated. Reheat gently in the oven or skillet for best texture before serving. Avoid reheating in the microwave to prevent sogginess.

What sides pair well with this roasted vegetable dish?

This recipe pairs wonderfully with grilled proteins like chicken or fish, as well as pastas and grain dishes. For a lighter meal, serve it atop a fresh salad or alongside crusty bread and a dip like hummus.

Final Thoughts

This Roasted Squash and Zucchini Recipe holds a special place in my weeknight arsenal because it’s both reliable and flavorful every time. It’s that sweet spot where quick prep meets big taste, and I think you’ll enjoy making it as much as I do. Give it a try—you might find your new favorite way to celebrate summer veggies.