Name: Oven-Roasted Zucchini and Squash 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 (e.g., Violife vegan parmesan)

There’s something deeply satisfying about the caramelized edges and tender bite you get from this Oven-Roasted Zucchini and Squash Recipe. It’s one of those easy, instantly rewarding dishes that brings out the best in summer veggies with just a handful of pantry staples.

The image shows a close-up of a baking tray with small cubes of green zucchini and yellow squash spread out in one even layer. Each vegetable piece is coated lightly with black pepper and some flakes of seasoning, with a sprinkling of grated white cheese scattered over the top. The vegetables have a slightly glossy texture, hinting they were tossed in oil before baking. The baking tray is lined with parchment paper, and the background is a white marbled texture. 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 Oven-Roasted Zucchini and Squash Recipe
Top Tip
How to Serve Oven-Roasted Zucchini and Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-Roasted Zucchini and Squash Recipe

Why You'll Love This Recipe

I’ve made this Oven-Roasted Zucchini and Squash Recipe dozens of times and it never fails to deliver on flavor and simplicity. Whether you’re short on time or looking to add a healthy side to dinner, this dish checks all the boxes.

Quick and Easy: You’ll have it roasted and on the table in under 20 minutes, which is perfect for busy weeknights.
Flavor-packed: The blend of oregano, basil, and a hint of chili flakes brings exciting depth to simple veggies.
Versatile: You can customize herbs and spices or add toppings like parmesan to make it your own.
Healthy and Light: This side dish is low-calorie but filling, making it perfect to pair with nearly any protein.

Ingredients & Why They Work

The magic really happens with simple, fresh veggies combined with a few dried herbs and spices. Each ingredient supports the others, enhancing natural sweetness and building layers of flavor.

Flat lay of two medium fresh yellow squash, two small-medium fresh zucchini, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing dried oregano, a small white ceramic bowl with dried basil, a small white ceramic bowl holding red chili flakes, a small white ceramic bowl of garlic powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with ground black pepper, and a small white ceramic bowl of grated parmesan cheese, all ingredients fresh and natural, perfectly arranged in 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: Mild and slightly sweet, it roasts beautifully without becoming mushy.
Zucchini: It adds tender texture and balances the color palette on your baking sheet.
Olive oil: Helps the veggies crisp up and carry the spices evenly.
Dried oregano & basil: These herbs add that classic Italian vibe I can’t get enough of.
Red chili flakes: Just enough heat to make things interesting without overpowering.
Garlic powder: Gives a subtle savory punch that melds all the flavors.
Salt and black pepper: Essential for seasoning and bringing out natural sweetness.
Parmesan cheese (optional): I love adding vegan parmesan for a hint of nuttiness and a satisfying 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 love tweaking this Oven-Roasted Zucchini and Squash Recipe depending on the season or what’s in my spice cabinet. You should totally make it your own—that’s part of the fun!

Variation: Sometimes I swap dried herbs for fresh rosemary and thyme—adds a fragrant, woodland note that’s gorgeous with roasted squash.
Spice it up: If you like things spicier, add a pinch more chili flakes or even a dash of smoked paprika for smoky warmth.
Cheese switch-up: Parmesan is my go-to, but feta or goat cheese crumbles make a lovely, tangy alternative if you want something creamier.
Cut Size: I usually quarter the veggies, but slicing them into rounds or half-moons works well, too—just adjust roasting time accordingly.

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

The image shows many pieces of roasted zucchini and yellow squash spread out evenly on a white marbled surface lined with parchment paper. Each vegetable piece is cut into small cubes and wedges showing a mix of green, yellow, and light green colors with a slightly charred texture. Thin shreds of light-colored cheese are sprinkled over the vegetables, adding a soft, fine texture on top. Small black pepper flakes and seasoning specks are scattered across the vegetables, giving them a lightly spiced look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep

Start by heating your oven to 425°F — a higher temperature is key for that lovely golden roasting. Line a big baking sheet with parchment so cleanup is a breeze, and your veggies won’t stick.

Step 2: Cut to Uniform Pieces

Quarter the yellow squash and zucchini into chunks roughly 1 inch in size. This helps them cook evenly. I’ve found that when pieces are too small, they dry out, and too large means uneven cooking.

Step 3: Season with Love

Arrange the pieces on your pan, drizzle with olive oil, then sprinkle on oregano, basil, red chili flakes, garlic powder, salt, and pepper. Don’t be shy about tossing everything gently right on the pan so each piece is coated.

Step 4: Roast Until Golden

Spread the veggies out in a single layer, then pop the pan into the hot oven. Roast for 15-18 minutes—keep an eye for those edges to get lightly golden but not burnt. You'll smell when they're close!

Step 5: Finish and Serve

Once roasted, sprinkle your favorite parmesan cheese over the top while the veggies are still warm so it melts in perfectly. Serve immediately for the best flavor and texture.

Top Tip

After making this Oven-Roasted Zucchini and Squash Recipe many times, I discovered a few small things that make a big difference in results.

Don’t Overcrowd the Pan: Giving your veggies space lets them roast instead of steam, so you get those tasty caramelized edges.
Uniform Size Pieces: Cutting the veggies evenly is key to ensure a perfect roast without some pieces becoming mushy while others are underdone.
Use Fresh Spices: Herbs and chili flakes that are relatively fresh bring more vibrant flavor than those that have been sitting in your pantry for years.
Timing is Everything: Start checking at 15 minutes and keep a close watch—you want cooked-through veggies with slight browning, not burnt bits.

How to Serve Oven-Roasted Zucchini and Squash Recipe

oven roasted zucchini - Serving Suggestion

Garnishes

I often finish the roasted veggies with a sprinkle of fresh chopped parsley or basil for a bright contrast. Sometimes a squeeze of lemon juice right before serving adds a nice zing that wakes up the flavor even more.

Side Dishes

This recipe is a fantastic side for grilled chicken, salmon, or even tossed with some cooked quinoa or couscous for a light vegetarian meal. I’ve also served it alongside a hearty meatloaf or roasted pork for a colorful veggie boost.

Creative Ways to Present

For special dinners, I like to serve the roasted zucchini and squash layered in a pretty glass dish or even stuffed into hollowed-out zucchini boats topped with melted cheese and fresh herbs. It’s always a crowd-pleaser and looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for about 3 to 4 days. I recommend reheating gently in a skillet or oven to revive some crispness rather than microwaving, which can make them soggy.

Freezing

I don’t usually freeze this recipe because zucchini and squash can get watery after thawing, but if you want to try, flash freeze the veggies before roasting and store them in a freezer bag. Roasting from frozen is best to maintain texture.

Reheating

Oven reheating at about 350°F for 8-10 minutes with a loose foil tent brings back that roasted texture and flavor much better than a microwave. You want them just warmed through with slightly crisp edges.

Frequently Asked Questions:

Can I use other types of squash in this recipe?

Absolutely! Feel free to swap in butternut, delicata, or acorn squash. Just adjust the roasting time slightly since firmer squash might take longer to cook through.

Is this recipe suitable for vegan diets?

Yes, it’s naturally vegan and dairy-free as written. If you want the parmesan flavor, use a vegan parmesan alternative like Violife or omit the cheese altogether.

Can I roast zucchini and squash without oil?

You can, but I recommend at least a little olive oil to help the herbs stick and promote caramelization. Using an oil spray minimizes fat if you want to keep it lighter.

How do I prevent zucchini from getting soggy when roasted?

Cut veggies into uniform pieces, don’t overcrowd the pan, and roast at a high temperature (425°F) to ensure they roast instead of steam. Tossing in oil also helps crispness.

Final Thoughts

This Oven-Roasted Zucchini and Squash Recipe has become a reliable favorite in my kitchen whenever summer squash is in season. It’s one of those dishes that makes you feel good about eating veggies because it tastes so delicious and is effortless to prepare. Give it a try—you’ll love how it brightens up your meal with minimal fuss and maximum flavor.