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I absolutely adore roasted zucchini and squash, especially when they're at their peak freshness in the summer, bursting with sunshine and flavor. This recipe turns these vibrant veggies into an irresistible side dish.
The best part? The deep, rich flavor that develops so quickly. It's perfect alongside anything fresh off the grill. And if you have leftovers, they make a fantastic addition to your morning omelette.
This recipe is:
Table of Contents
8 Reasons To Love This Recipe
There’s so much to enjoy about this roasted squash and zucchini:
- The Parmesan crusted roasted squash and zucchini is delicious.
- Amazingly simple recipe that turns out great every time.
- Inexpensive ingredients make this an economical choice.
- Perfect side dish for grilled or roasted meats, year-round.
- Works wonderfully when added to an omelette or frittata too.
- Absolutely low carb side dish.
- Works great for meal planning as it stores and reheats well.
- The Parmesan crust is just so yummy! Had to add this last one
Is Roasted Zucchini and Squash Low Carb?
Yes, roasted zucchini and squash are low-carb vegetables, making them excellent choices for a low-carb diet. Both zucchini and squash have minimal carbohydrate content. Roasting these vegetables enhances their natural flavors without adding significant calories or carbs. This preparation method retains its nutritional benefits, such as fiber, vitamins, and minerals, while fitting seamlessly into a low-carb eating plan.
I have carefully curated this recipe to align with low carb and keto diet. It contains 7 g net carbs per serving (8 ounces), making it ideal for low-carb meal plans.
Roasted Zucchini And Squash As a Side Dish
When it comes to easy and delicious zucchini recipes, this roasted zucchini and yellow squash recipe takes the spotlight. The simple yet flavorful combination of zucchini and squash makes it a perfect side dish for almost any meal. Whether you’re grilling up some steaks or serving a roasted chicken, this dish complements a wide variety of main courses with its savory, slightly crispy edges and tender interior.
The best thing is that this recipe has a very small cooking time, you just have to cook it in the oven until tender, and it's good to go. You can also cook fresh summer squash in air fryer.
Roasted zucchini and squash not only enhance your plate with vibrant colors but also add a delightful texture that pairs beautifully with both light and hearty dishes. It’s a versatile choice that works well with other zucchini and yellow squash recipes, making it a reliable option for meal planning or last-minute dinners. Plus, it’s easy to prepare, and the leftovers are great for adding a tasty touch to your next meal.
Roasted Zucchini and Squash Ingredient List
Here is a list of ingredients you need to make oven roasted zucchini and squash:
- 2 medium yellow summer squash, chopped into ½ inch pieces
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 medium zucchini, chopped into ½ inch pieces
- 1 teaspoon Italian seasoning
- ½ cup red onion, diced
- ½ cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Ingredient note: Many people have asked why I recommend using small or medium squash or zucchini. Smaller veggies typically have more flavor than their larger counterparts. Large zucchini often have bigger seeds and higher water content, affecting the recipe's texture. This is especially important for this dish, as explained in my Pro Tips below.
Ingredient Substitutions
Feel free to get creative with these ingredient swaps if you're looking for tasty alternatives for this crispy roasted zucchini and squash:
- Summer squash: Use yellow squash or even white zucchini if you can find it.
- Zucchini: I've made this quick side dish many times with just summer squash, and nobody ever missed the zucchini.
- Red onion: Use about the same amount of shallot for a milder flavor.
- Virgin Olive oil: Try avocado oil, clarified butter, or even some rendered bacon fat or duck fat. The last two take this recipe from delicious to out-of-this-world good.
- Garlic: Use about ¼ teaspoon of granulated garlic or ½ teaspoon garlic powder if you prefer.
- Parmesan cheese: Swap it with Asiago cheese or pecorino Romano. The best way is to grate it fresh! The pre-grated stuff in a can won’t give you that delicious crust.
- Italian seasoning: Use a dash of dried oregano, parsley, thyme, and basil. They will taste amazing!
Additional Ingredients
For this recipe, I truly like to keep things simple, but here are some additions I’ve made over the years to enhance the flavors:
- Heat: If you like spice, go ahead and add a pinch or two of red pepper flakes or cayenne pepper. Remember, a little goes a long way!
- Herbs: If Italian seasoning isn’t your thing, try some Herbs de Provence (using the same quantity). The flavor is just incredible, and most grocery stores now carry this spice blend.
- Citrus: Although the recipe is balanced, you could add a quick squeeze of lemon or some lemon zest after the dish has come out of the oven. The bright note will perk up anyone’s taste buds.
- Bacon: Yes, I have added bacon to this in the past, several times! I love adding my homemade bacon bits or just some crumbled oven-cooked bacon. A little goes a long way, so just a tablespoon or two.
Note: These ingredients are not part of the original recipe—use them to enhance or customize the recipe to your liking.
Cooking Tools Required
Here is a list of cooking tools you need to make roasted zucchini and squash:
- Cutting board
- Sharp knife
- Microplane or Zyliss Cheese Grater
- Mixing bowl
- Silicone spatula
- Rimmed baking sheet
- Parchment paper (not waxed paper)
- Spatula
How to Make Roasted Zucchini And Squash: Complete Cooking Guide
Anyone with an oven and baking sheet can make this recipe at home, here’s how to do it!
Cooking Method
- Roasting
Preparation Steps
- Preheat the oven to 425°F (220°C) and line the baking sheet with parchment.
- Chop and add all the ingredients except the Parmesan cheese to a bowl. Mix gently using a silicone spatula.
- Spread the mixture onto the lined baking sheet in an even, single layer. I like to separate the zucchini and squash to ensure even roasting. It is really important not to overcrowd the pan.
- Evenly sprinkle the Parmesan cheese over all of the squash and zucchini. Sometimes, I add just a bit more Parmesan to make a really nice crust.
Cooking Instructions
- Place the baking sheet with parchment paper inside the oven, near the top but not on the top rack. If it is too high in the oven, the squash will burn before it is cooked through.
- Bake for 10-12 minutes and rotate the pan in the oven to ensure even roasting.
- Continue to cook for another 10-12 minutes, monitoring the oven to ensure that the squash and zucchini are browning and not burning.
- Depending on your oven, you may need to use the broiler to brown up the cheese and make a nice crust.
- Remove them from the oven when the zucchini and squash are cooked through and nicely browned.
- Use a spatula to remove the cooked squash mixture from the tray, scraping up any loose cheese from the parchment paper. Transfer everything to a serving dish.
- Either top with some fresh herbs or serve as is!
- Enjoy!
Step 1: In a large mixing bowl, combine the ingredients.
Step 2: Mix the vegetables and seasoning thoroughly with a wooden spatula until everything is well coated.
Step 3: Pour the seasoned vegetable mixture onto a parchment-lined baking sheet.
Step 4: Use a spatula to spread the vegetables evenly on the baking sheet to ensure they cook uniformly.
Step 5: Sprinkle grated Parmesan cheese evenly over the vegetable mixture.
Step 6: Once the vegetables are roasted and browned, use a spatula to transfer them from the baking sheet to a serving dish, scraping up any crispy cheese bits.
💡 My Pro Tip
This dish has a lot of moisture trapped in the squash and zucchini, so keep these tips in mind:
- Dry the squash and zucchini thoroughly after washing them. Even a little extra water can prevent the dish from browning properly.
- Don't overcrowd the baking sheet. If you're doubling the recipe, use a second baking sheet rather than piling everything onto one. The squash and zucchini need space between them to roast rather than steam.
- Cook only one batch at a time if doubling the recipe. The oven can only handle so much moisture before it turns into a steamy mess, and this recipe doesn't taste good steamed.
- Be cautious of hot steam when opening the oven. Stand back at arm's length, open the oven, let the steam escape, and then rotate or remove the baking sheet.
- If you need to broil, keep the oven slightly ajar. This will allow excess moisture to escape, helping the squash and zucchini brown nicely.
⏲️ Time-Saving Tips
- Make the squash and zucchini mixture in advance. You can prepare this a few hours ahead and store it in the refrigerator. If you need to make it a day ahead, don't add the salt until you're ready to bake. Salt can dehydrate the zucchini and squash, changing the tender texture and making browning difficult.
- Make the entire recipe ahead of time. This dish reheats exceptionally well. After roasting, let the trays cool to room temperature. When ready to serve, preheat the oven to 400°F (200°C), and reheat the trays for 4-5 minutes until warmed through. Perfect for preparing large batches!
- Pre-grate your Parmesan cheese. I like to grate 3-4 cups at a time and store it in an airtight container. This way, I always have freshly grated Parmesan at my fingertips, saving time on cleanup and preparation.
What to Serve With Roasted Zucchini And Squash?
I love pairing this healthy side dish with roasted or grilled meats. Here are some of my favorite pairings:
- Grilled Shrimp Skewers: Light and flavorful, these shrimp skewers add a perfect touch of seafood to your meal. The slight char from the grill complements the roasted vegetables beautifully.
- Pork Kabobs: Juicy and tender pork kabobs bring a hearty element to the table. Marinated in your favorite spices, they pair wonderfully with the baked squash and zucchini.
- Tandoori Grilled Chicken: This spicy and aromatic chicken dish adds an exciting twist to your meal. The bold flavors of tandoori spices balance well with the summer vegetables.
- Roasted Pork Tenderloin: A succulent and juicy pork tenderloin makes a perfect main course. Its mild flavor allows the summer side dish to shine.
- Crispy Oven Roasted Chicken: Crispy on the outside and tender on the inside, this chicken dish is a classic favorite, especially with roasted veggies. It pairs perfectly with the savory, cheesy squash and baked zucchini.
Storage, Freezing, And Reheating Instructions
This roasted summer squash and zucchini is one of my favorite side dishes, so I always make extra to have leftovers ready. I’ve mentioned it before, but a roasted squash and zucchini omelette, especially with a bit of bacon, is my go-to breakfast!
Here’s how to handle your leftovers:
Storage Tips
Keep the leftovers in an airtight container in the refrigerator for up to five days. Beyond that, the texture can become a bit mushy.
Reheating Tips
Reheat in a 400°F (200°C) oven on a baking sheet for about 5 minutes, or until heated through. On the stove, use a non-stick pan with a lid on medium-high heat, heating for 3-4 minutes. I find the microwave isn’t great for delicate vegetables like summer squash, so I’d avoid it for yellow squash recipes.
Freezing Tips
You can freeze this recipe, but I wouldn’t recommend it. Squash tends to change texture when thawed. If you must freeze, consider using the leftovers in a blended soup where texture isn’t as important.
Recipe Conclusion
I've been making this roasted summer squash and zucchini recipe for over a decade, and it’s been a hit at countless summer BBQs, family reunions, and even weddings. Its simplicity and versatility make it a go-to side dish that complements a wide range of meals.
Even though I now make it in smaller batches than I did during my catering days, it still brings smiles to the faces of my family and friends. To me, this is the essence of a time-tested recipe: one that never fails to delight and can be enjoyed over and over.
I hope you enjoy it just as much! I’d love to hear about your zucchini and squash recipes if you serve this at your next gathering or casual get-together. Drop me a line in the comments, or connect with us on Facebook or Instagram. Feel free to share any questions or suggestions you might have!
Other Summer Sides Recipes
If you love to pair your meats with crispy and simple side dishes, try these:
FAQs
There are a couple of reasons: it could have been too large, with more moisture, or it could have been cooked at too low a temperature—it needs to be roasted at 425F—or the pan could have been overcrowded, all resulting in soggy squash.
No, the skin is a delightful addition to the flavor profile of roasted summer squash.
Yes, zucchini does get softer the longer you cook it. As it cooks, the moisture in the zucchini evaporates, causing it to become tender.
Summer squash varieties include zucchini, yellow squash, pattypan squash, and crookneck squash, all have a mild sweet flavor. Each type offers unique shapes and flavors, making them versatile for various culinary uses.
Roasted Zucchini and Squash
Ingredients
- 2 medium yellow summer squash chopped into ½ inch pieces
- 2 tablespoons olive oil
- 2 cloves fresh garlic minced
- 1 medium zucchini chopped into ½ inch pieces
- 1 teaspoon Italian seasoning
- ½ cup red onion diced
- ½ cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C) and line the baking sheet with parchment.
- Chop and add all the ingredients except the Parmesan cheese to a bowl. Mix gently using a silicone spatula.
- Spread the mixture onto the lined baking sheet in an even, single layer. I like to separate the zucchini and squash to ensure even roasting. It is really important not to overcrowd the pan.
- Evenly sprinkle the Parmesan cheese over all of the squash and zucchini. Sometimes, I add just a bit more Parmesan to make a really nice crust.
Cooking Instructions
- Place the baking sheet with parchment paper inside the oven, near the top but not on the top rack. If it is too high in the oven, the squash will burn before it is cooked through.
- Bake for 10-12 minutes and rotate the pan in the oven to ensure even roasting.
- Continue to cook for another 10-12 minutes, monitoring the oven to ensure that the squash and zucchini are browning and not burning.
- Depending on your oven, you may need to use the broiler to brown up the cheese and make a nice crust.
- Remove them from the oven when the zucchini and squash are cooked through and nicely browned.
- Use a spatula to remove the cooked squash mixture from the tray, scraping up any loose cheese from the parchment paper. Transfer everything to a serving dish.
- Either top with some fresh herbs or serve as is!
- Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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