How to Make Perfectly Roasted Zucchini Squash—Your New Favorite Summer Side

Looking for a delicious and healthy summer side dish that’s as easy as it is impressive? You’re in the right place! Today, I’m sharing my secrets for perfectly roasted zucchini squash—a recipe that’s sure to become your new go-to for quick family dinners, picnics, or even meal prep. The best part? It’s ready in just 30 minutes, making it a perfect addition to your weeknight dinner ideas. Plus, it pairs beautifully with those easy pasta recipes we all love!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy evenings
• Crispy edges and tender centers for the ultimate texture
• Flavors of garlic, Italian seasoning, and a hint of sea salt
• Vegan and paleo-friendly for everyone to enjoy
• Works beautifully as a side or added to your favorite summer squash recipes

Ingredients

Here’s what you’ll need to make this delicious roasted zucchini squash recipe:

• 1 lb yellow squash, sliced about ½ inch thick
• 1 lb zucchini, sliced about ½ inch thick
• 3 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning (store-bought or homemade)
• ¼ teaspoon black pepper
• ½ teaspoon sea salt

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make perfectly roasted zucchini squash. It’s simpler than you think!

1. Preheat your oven to 425°F (220°C).
2. Slice the zucchini and yellow squash evenly into ½-inch thick rounds for consistent roasting.
3. Pat the slices dry thoroughly using a clean towel or paper towels—this step is key to avoiding soggy veggies and getting crispy edges.
4. In a large bowl, toss the squash slices with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper until every piece is nicely coated.
5. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper (optional for easier cleanup), leaving space between slices to allow even roasting.
6. Roast in the oven for 10-12 minutes until the squash is tender and golden on the edges.
7. For extra crispiness, switch the oven to broil and cook for another 3-6 minutes—watch closely so the garlic powder doesn’t burn.
8. Remove from the oven and serve immediately for the best texture and flavor.

Pro Tips for Making the Recipe

Here are a few tips to ensure your roasted zucchini squash turns out perfectly every time:

• Make sure to pat the squash dry before seasoning—it’s the secret to crispy edges!
• Don’t overcrowd the baking sheet; give the squash room to roast evenly.
• Keep an eye on the squash during the broil step—it can go from perfectly golden to burnt quickly!

How to Serve

This roasted zucchini squash is incredibly versatile. Here are a few ways to serve it:

• As a side dish for your favorite grilled meats or fish
• Added to a fresh summer salad
• Paired with Garlic Parmesan Chicken for a quick family dinner
• Mixed into creamy garlic pasta for extra flavor

Make Ahead and Storage

While this roasted squash is best served fresh, you can prepare it ahead of time or store leftovers:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the oven or microwave until warmed through.

There you have it—a simple, flavorful, and healthy summer side dish that’s perfect for any occasion. Whether you’re planning a quick weeknight dinner or a summer gathering, this roasted zucchini squash is sure to be a hit. Give it a try tonight and let me know what you think!