Name: Oven-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 (vegan option: Violife vegan parmesan)

There’s something so satisfying about the crispy, golden edges on tender vegetables straight from the oven. This Oven-Roasted Squash and Zucchini Recipe is my go-to when I want an easy, flavorful side dish that feels fresh and vibrant but takes almost no effort. Let me walk you through how to get it just right every time.

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 Squash and Zucchini Recipe
Top Tip
How to Serve Oven-Roasted Squash and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-Roasted Squash and Zucchini Recipe

Why You'll Love This Recipe

I honestly get excited every summer when squash and zucchini hit their peak. This Oven-Roasted Squash and Zucchini Recipe captures all the fresh garden vibes with a little kick of spices, and the roasting brings out a natural sweetness you won't believe.

Simple Ingredients: You likely have these herbs and veggies on hand already, making it a perfect weeknight side.
Quick to Prep and Cook: Just 5 minutes to chop and toss, and under 20 minutes in the oven — so fast!
Versatile Flavor Boost: The blend of oregano, basil, and chili flakes adds brightness and a subtle heat that keeps it interesting.
Customizable Finishes: Sprinkling parmesan (vegan or regular) on top gives a lovely savory, melting touch.

Ingredients & Why They Work

The beauty of this Oven-Roasted Squash and Zucchini Recipe lies in combining fresh veggies with aromatic dried herbs and spices that enhance without overpowering. A good olive oil and proper seasoning make all the difference.

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: Its mild sweetness and soft texture roast beautifully without taking over the flavor.
Zucchini: Adds a neutral but slightly grassy note that pairs perfectly with herbs.
Olive oil: Use good-quality, virgin olive oil for that fruity richness that helps caramelize the veggies.
Dried oregano: A warm, slightly peppery herb that brings a Mediterranean vibe.
Dried basil: Sweet and slightly minty, balancing oregano’s earthiness.
Red chili flakes: Adds just the right little kick to keep things interesting without overwhelming the delicate veggies.
Garlic powder: Provides warm, mellow garlic flavor evenly across the dish without burning.
Salt and black pepper: Essential to bring out all the natural flavors and season perfectly.
Parmesan cheese (optional): I love Violife vegan parmesan for a cheesy depth that melts lightly over the hot veggies.

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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 that this Oven-Roasted Squash and Zucchini Recipe feels like a blank canvas. I sometimes toss in a handful of cherry tomatoes or swap in fresh herbs right off my windowsill when I have them. It’s totally forgiving and easy for you to make your own.

Variation: One time, I added a sprinkle of smoked paprika for a slightly smoky twist, and it was fantastic – try it if you like a little warmth beyond the chili flakes.
Dietary Modifications: For a vegan option, stick with a plant-based parmesan or simply skip cheese altogether — it’s still delicious.
Seasonal Changes: In fall, I swap in tender butternut squash pieces for yellow squash, which roasts just as well.

Step-by-Step: How I Make Oven-Roasted Squash and Zucchini 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: Prep Your Veggies Just Right

I like to quarter the squash and zucchini into roughly 1-inch chunks because it helps them cook evenly and get those beautiful roasted edges. If rounds are more your style, that works great too — just aim for uniform thickness so nothing over- or undercooks. Don’t forget to wash and dry them well before chopping!

Step 2: Season Generously but Simply

Once the veggies are arranged on the parchment-lined baking sheet, drizzle olive oil right over them or spray to coat—either works. Then sprinkle the oregano, basil, red chili flakes, garlic powder, salt, and black pepper directly onto the pan and toss everything until evenly coated. I do this step hands-on; it’s easier than trying to mix in a bowl and less mess too!

Step 3: Roast Until Perfectly Tender and Slightly Golden

Pop the pan into a 425°F oven and roast for 15-18 minutes. Around the 15-minute mark, check for a light golden color and tender texture by piercing with a fork. The edges should have a gentle crispness—that’s where the flavor really sings! If you want crunchier edges, give it a couple more minutes but watch closely to avoid burning.

Step 4: Add Optional Finishing Touches

Right after it comes out of the oven, I like to sprinkle a bit of parmesan over the veggies, letting it melt slightly from the residual heat. That step adds a nutty, salty richness that pairs perfectly with the herbs and slight sweetness of the squash and zucchini.

Top Tip

Over the years, I’ve learned a few things that help this Oven-Roasted Squash and Zucchini Recipe turn out perfectly every time — these little tricks can make the cooking smooth and the flavors pop.

Chop Uniform Pieces: Cutting to a consistent size means the veggies cook evenly and finish at the same time.
Don’t Skip the Olive Oil: It’s the key to getting those gorgeous roasted edges and prevents sticking.
Season in the Pan: Tossing the spices and oil right on your baking sheet keeps the seasoning even and cuts down on cleanup.
Watch the Oven Time: Every oven is different—start checking around 15 minutes to avoid burning and ensure tender, golden veggies.

How to Serve Oven-Roasted Squash and Zucchini Recipe

roasted squash zucchini - Serving Suggestion

Garnishes

I often finish with a sprinkling of fresh chopped parsley or basil—even a squeeze of lemon juice brightens everything. And that parmesan cheese, whether vegan or dairy, melts so nicely and adds a rich, savory contrast I can’t resist.

Side Dishes

This dish pairs beautifully alongside grilled chicken or fish for a light, healthy meal. It’s also great with quinoa, couscous, or a simple pasta tossed with olive oil and garlic for an easy vegetarian dinner.

Creative Ways to Present

Once, I layered the roasted squash and zucchini over creamy polenta and drizzled balsamic glaze on top—fancy enough for guests but so straightforward. Writing the herb mix on small place cards and serving family-style helps make any meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually stay fresh for up to 3 days. The flavors actually deepen overnight, though the veggies can lose a bit of their crispness.

Freezing

I don’t freeze this recipe often since the texture can get watery after thawing, but if you do, flash freeze the veggies on a baking sheet first, then transfer to a sealed bag. Use within 1-2 months for best taste and texture.

Reheating

To bring leftovers back to life, I pop them in a 350°F oven for about 8-10 minutes until warmed through and a little crispy again. Microwave reheating tends to make them soggy, so I avoid that whenever I can.

Frequently Asked Questions:

Can I use other types of squash?

Absolutely! This Oven-Roasted Squash and Zucchini Recipe is flexible — you can swap in butternut, acorn, or even delicata squash. Just adjust cooking time if the pieces are larger or denser.

Do I have to use dried herbs?

Dried oregano and basil work best here because they withstand roasting without burning too quickly. Fresh herbs can be added after roasting for brightness but might not offer the same depth of flavor when roasted.

How spicy is this recipe?

The red chili flakes add a gentle heat that balances the sweet squash. You can adjust the amount up or down or omit entirely if you want it milder.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free! None of the ingredients contain gluten, making it safe for those with gluten sensitivities.

Final Thoughts

This Oven-Roasted Squash and Zucchini Recipe has become a staple during warmer months, and honestly, it feels like a little celebration of summer’s best flavors each time I make it. I can’t recommend enough how easy it is to whip up, and how satisfying to eat. Give it a try—you might find it becoming your new favorite quick vegetable side, just like it did for me.