Our easy roasted zucchini and squash recipe makes a simple, flavorful side that helps you add more vegetables to the dinner table without sacrificing taste.
We picked fresh summer squash from a nearby family-run farm and were reminded how versatile these vegetables are. Roasting brings out their natural sweetness and keeps the dish light when you use olive oil and a few simple seasonings.
While classic soul food sides like collard greens, candied yams, and creamed corn are favorites, roasted zucchini and yellow squash make a welcome lighter option. Marrekus remembers his grandfather cooking squash in a skillet until it was soft and buttery — this oven-roasted version keeps that comfort while trimming extra fat.
A healthy soul food side dish
Healthy soul food focuses on lighter cooking techniques — like steaming, grilling, or roasting — and healthier fats such as extra-virgin olive oil. With simple, mindful preparation you can enjoy nutritious vegetable-forward dishes without losing the familiar flavors you love.
This roasted squash recipe requires just minutes of prep. Toss sliced squash with olive oil, a touch of kosher salt, black pepper, and granulated garlic, then roast until tender and golden.
If you like, add sliced red onion and bell peppers for more color and flavor.
What is Summer Squash?
Summer squash is harvested while still tender and has an edible rind. Yellow squash and zucchini are common varieties. They’re abundant in summer and work well for frying, grilling, sautéing, or roasting. Roasting concentrates their flavor while keeping the texture pleasant and slightly caramelized.
Ingredients
A full ingredient list with exact amounts is provided in the recipe card below.
- Yellow summer squash: Slice into half-moons so pieces cook evenly.
- Zucchini: Another summer squash; cut into half-moons to match the yellow squash.
- Extra-virgin olive oil: Helps the vegetables roast and brown evenly.
- Kosher salt (Diamond Crystal recommended): Use a little; if using a finer salt, reduce the amount.
- Ground black pepper: Adds depth and a mild bite.
- Granulated garlic: For a gentle garlic flavor; if using garlic powder, use less.
Simple swap ideas
- Butternut squash: Substitute in fall or winter; peel and roast until tender.
- Peppers and onions: Add for extra color and sweetness.
- Seasoning: Use a salt-free seasoning blend for a lower-sodium option.
How to Roast Zucchini and Squash
Detailed steps are available in the recipe card below.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry the squash, then slice into rounds or half-moons about 1 inch thick.
- In a large bowl, toss the squash with olive oil, salt, pepper, and granulated garlic until coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, until the squash is fork-tender and has golden edges. Serve immediately.
Recipe Tips
- Cut evenly: Slice squash to uniform sizes so pieces finish at the same time.
- Single layer: Arrange vegetables without crowding for better browning.
- Doneness: Roast until fork-tender with golden edges for the best texture.
- Serve hot: This dish is most flavorful and pleasant while still warm from the oven.
What to Serve
Roasted zucchini and squash pair well with grilled or smoked proteins. Try them alongside grilled pork chops, smoked fish, or roasted chicken for a balanced, colorful plate.
How to Store Leftovers
Place cooled roasted squash in an airtight container and refrigerate for up to 3 days. Reheat gently to retain texture.
📖 Recipe
Easy Roasted Zucchini and Squash Recipe
Krysten Wilkes & Marrekus Wilkes
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Ingredients
- 2 medium yellow summer squash, cut into 1-inch half-moons
- 2 medium zucchini, cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon granulated garlic (or garlic powder)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the summer squash under cool running water and pat dry.
- In a large bowl, combine the sliced squash.
- Drizzle with olive oil and sprinkle with salt, pepper, and granulated garlic. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, until fork-tender and golden around the edges.
- Remove from the oven, transfer to a serving dish, and enjoy immediately.
Notes
Nutrition
Carbohydrates: 5 g
Protein: 2 g
Fat: 2 g
Sodium: 394 mg
Fiber: 1 g
Vitamin C: 23 mg