18 Delicious Roasted Zucchini and Squash Recipes for Every Occasion

Mmm, can you smell that? It’s the irresistible aroma of roasted zucchini and squash wafting through your kitchen! Whether you’re whipping up a quick weeknight dinner or looking for the perfect seasonal side, these 18 recipes are sure to delight. From cozy comfort food to light and healthy options, there’s something for every occasion. Let’s dive into these delicious dishes that will make your taste buds sing!

Garlic Parmesan Roasted Zucchini and Squash

Sometimes, the simplest dishes bring the most comfort, especially when they’re made with ingredients that speak of summer’s bounty. This recipe, with its humble beginnings, transforms into something truly special with just a few thoughtful touches.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (I find that slightly thicker slices hold up better during roasting)
• 2 medium yellow squashes, sliced into 1/4-inch rounds (their brightness adds such a cheerful contrast)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (because more garlic is always a good idea)
• 1/2 cup grated Parmesan cheese (the real deal, please—it makes all the difference)
• 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F (200°C). A properly heated oven is key to getting those beautiful, caramelized edges.
2. In a large bowl, toss the zucchini and squash slices with olive oil, ensuring each piece is lightly coated. This helps the seasoning stick and promotes even roasting.
3. Add the minced garlic, salt, and pepper to the bowl, mixing gently to distribute the flavors evenly. Tip: Letting the mixture sit for a few minutes allows the garlic to mellow slightly.
4. Spread the vegetables in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting, so use two sheets if necessary.
5. Roast for 20 minutes, then sprinkle the Parmesan cheese evenly over the top. Tip: Grate the cheese yourself for the best melt and flavor.
6. Return to the oven for another 5-10 minutes, or until the cheese is golden and bubbly. Keep an eye on it to prevent burning.

You’ll love how the edges crisp up while the centers stay tender, offering a delightful contrast in every bite. The garlic and Parmesan create a savory crust that’s irresistible. Try serving it atop a bed of creamy polenta for a comforting meal that celebrates the season.

Balsamic Glazed Roasted Zucchini and Squash

Today, as the golden light of early summer spills through my kitchen window, I find myself reaching for the simple, earthy flavors of zucchini and squash. There’s something profoundly comforting about roasting these garden staples until they’re tender and caramelized, then draping them in a glossy, sweet-tart balsamic glaze.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I love the slight crunch they retain)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 2 tablespoons balsamic vinegar (a good quality one makes all the difference)
• 1 tablespoon honey (for a touch of sweetness that balances the vinegar)
• 1/2 teaspoon salt (I prefer sea salt for its clean taste)
• 1/4 teaspoon black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, salt, and pepper until evenly coated. This ensures every piece is flavorful.
3. Spread the vegetables in a single layer on a baking sheet. Crowding can steam them instead of roasting, so use two sheets if necessary.
4. Roast for 20 minutes, then flip each piece for even browning. This step is crucial for that perfect caramelization.
5. While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl. The honey should dissolve completely for a smooth glaze.
6. After flipping, drizzle the glaze over the vegetables and roast for another 10 minutes. The glaze will thicken and cling to the vegetables.
7. Remove from the oven when the vegetables are tender and the edges are slightly crispy. Let them sit for 5 minutes; they’ll continue to soften slightly.

Glazed and gleaming, these roasted vegetables offer a delightful contrast of textures—soft yet slightly crisp, with a deep, caramelized flavor. Serve them atop a bed of creamy polenta or alongside grilled chicken for a meal that sings of summer.

Spicy Roasted Zucchini and Squash with Chili Flakes

On a quiet afternoon, when the kitchen feels like a sanctuary, I find myself reaching for the simple yet profound flavors of roasted vegetables. This dish, with its gentle heat and comforting warmth, is a testament to the beauty of simplicity.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I love the slight crunch they retain)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sweetness balances the heat)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp chili flakes (adjust to your heat preference)
• 1/2 tsp salt (I prefer sea salt for its mineral quality)
• 1/4 tsp black pepper (freshly ground, for that aromatic punch)

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, chili flakes, salt, and black pepper until evenly coated. Tip: Use your hands for this step to feel the vegetables’ texture and ensure every piece is lovingly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Tip: Avoid overcrowding to allow each piece to roast rather than steam.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden and crispy. Tip: Keep an eye on them after the 15-minute mark to prevent burning.

Coming out of the oven, the zucchini and squash are beautifully caramelized, with a tender interior and a spicy, crispy edge. Serve them atop a bed of creamy polenta or alongside a crisp salad for a meal that sings with contrast.

Herbed Roasted Zucchini and Squash with Thyme and Rosemary

Breathing in the quiet of the morning, I find myself drawn to the simplicity of roasting vegetables, a process that transforms the humble into the sublime. Today, it’s zucchini and squash, their flavors deepened with thyme and rosemary, a dish that feels like a gentle embrace.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I love the slight crunch they retain)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sweetness balances the zucchini)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh thyme leaves (plucked from my little herb garden)
• 1 tbsp fresh rosemary, finely chopped (its piney aroma is irresistible)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, coating them evenly for that perfect golden edge.
3. Spread the vegetables in a single layer on a baking sheet, giving them space to breathe and roast, not steam.
4. Sprinkle the thyme, rosemary, salt, and pepper over the vegetables, letting the herbs fall like confetti.
5. Roast for 20-25 minutes, until the edges are caramelized and the centers are tender, flipping halfway through for uniform color.
6. Tip: For extra crispiness, place the baking sheet on the top rack during the last 5 minutes of roasting.
7. Tip: If the herbs begin to brown too quickly, loosely tent the sheet with foil to protect them.
8. Tip: Let the vegetables sit for a minute after roasting; they’ll crisp up a bit more as they cool.

Warm from the oven, the zucchini and squash are a study in contrasts—crispy edges giving way to tender, herb-infused centers. Serve them atop a swirl of creamy polenta or alongside a sharp piece of aged cheese for a meal that sings of summer.

Cheesy Roasted Zucchini and Squash Casserole

Wandering through the farmer’s market this morning, the vibrant greens and yellows of zucchini and squash caught my eye, inspiring this comforting casserole. It’s a dish that feels like a warm hug, perfect for those evenings when you crave something both nourishing and indulgent.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (I find the smaller ones have more flavor)
• 2 medium yellow squash, sliced into 1/4-inch rounds (their brightness adds a cheerful note)
• 1 cup shredded sharp cheddar cheese (because everything’s better with cheese)
• 1/2 cup grated Parmesan cheese (for that irresistible golden crust)
• 1/4 cup extra virgin olive oil (my kitchen staple for roasting)
• 1 tsp garlic powder (a little goes a long way)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss the zucchini and squash slices with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Arrange the slices in the prepared baking dish, overlapping slightly for a pretty presentation.
4. Sprinkle the shredded cheddar cheese evenly over the vegetables, then follow with the Parmesan for a crispy top.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the perfect texture.

You’ll love the creamy, cheesy layers contrasting with the tender vegetables. Try serving it alongside a crisp salad for a light yet satisfying meal.

Roasted Zucchini and Squash with Lemon and Dill

Gently, the summer breeze carries the promise of fresh, vibrant flavors into our kitchens, inviting us to embrace the simplicity and beauty of seasonal produce. Today, we’re turning to the humble zucchini and squash, transforming them into a dish that sings with the brightness of lemon and the subtle whisper of dill.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find that slightly thicker slices hold up better during roasting)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color adds such a cheerful touch to the dish)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 tablespoon fresh dill, finely chopped (dried just doesn’t capture the same magic)
• 1 teaspoon lemon zest (from about 1 lemon, make sure it’s organic)
• 1 tablespoon lemon juice (freshly squeezed, please)
• 1/2 teaspoon salt (I prefer sea salt for its clean taste)
• 1/4 teaspoon black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 425°F (220°C), allowing it to fully heat up for even cooking.
2. In a large bowl, toss the zucchini and squash rounds with extra virgin olive oil until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, ensuring they’re not crowded to allow for proper roasting.
4. Roast in the preheated oven for 20 minutes, then flip each piece for even browning.
5. Continue roasting for another 10-15 minutes until the edges are golden and the centers are tender.
6. While the vegetables are roasting, mix together the fresh dill, lemon zest, lemon juice, salt, and black pepper in a small bowl.
7. Once the zucchini and squash are done, transfer them to a serving dish and drizzle with the lemon-dill mixture, tossing gently to combine.

With each bite, the roasted zucchini and squash offer a delightful contrast of tender interiors and slightly crisp edges, while the lemon and dill elevate the dish with their vibrant, herbaceous notes. Consider serving it alongside grilled fish or as part of a colorful vegetable platter for your next summer gathering.

Maple Glazed Roasted Zucchini and Squash

Comfort comes in many forms, and today, it’s found in the simple act of roasting vegetables until they’re just tender, then glazing them with a sweet, sticky maple syrup that caramelizes beautifully in the oven. This dish is a humble celebration of summer’s bounty, a way to savor the season’s zucchini and squash with a touch of sweetness.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I like them a bit thick for more texture)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 2 tablespoons extra virgin olive oil (my go-to for roasting)
• 2 tablespoons pure maple syrup (the real stuff makes all the difference)
• 1/2 teaspoon salt (I prefer sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, salt, and pepper until evenly coated. Tip: Don’t overcrowd the bowl to ensure each piece gets properly seasoned.
3. Spread the vegetables in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
4. Roast for 20 minutes, then drizzle with maple syrup and toss gently to coat. Tip: The syrup will thicken as it cools, so a quick toss right out of the oven ensures a glossy finish.
5. Return to the oven for another 5-10 minutes, until the vegetables are tender and the glaze is bubbly.

Finished with a glossy sheen, the zucchini and squash offer a delightful contrast between the caramelized edges and their tender centers. Serve them warm alongside a crisp salad or over a bed of quinoa for a light, satisfying meal.

Roasted Zucchini and Squash with Feta and Mint

Gently, the summer sun coaxes the garden’s bounty to its peak, and among the vibrant greens and yellows, zucchini and squash stand out, begging to be transformed into something simple yet sublime. This dish, a humble celebration of seasonal produce, is a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the smaller ones sweeter)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup crumbled feta cheese (the saltiness balances the vegetables’ sweetness)
• 1/4 cup fresh mint leaves, chopped (a refreshing burst in every bite)
• Salt and freshly ground black pepper (to season, but measure with your heart)

Instructions

1. Preheat your oven to 400°F (200°C), allowing it to fully heat for even roasting.
2. On a large baking sheet, toss the zucchini and squash rounds with olive oil, salt, and pepper until evenly coated. Spread them in a single layer to ensure they roast, not steam.
3. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and the centers are tender. Tip: Don’t overcrowd the pan, or you’ll end up with soggy vegetables.
4. Remove from the oven and immediately sprinkle with feta cheese, allowing the residual heat to slightly soften the cheese.
5. Garnish with chopped mint leaves for a fresh, aromatic finish. Tip: Tear the mint by hand for a more rustic look and to prevent bruising.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Cool and creamy feta against the warm, caramelized vegetables creates a delightful contrast, while the mint adds a whisper of freshness. Serve this alongside grilled fish or as part of a mezze platter for a light, summery meal that sings with flavor.

Curry Spiced Roasted Zucchini and Squash

Sometimes, the simplest ingredients can transform into something extraordinary with just a bit of spice and patience. This dish, with its warm curry notes and tender vegetables, is a testament to that magic.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the smaller ones sweeter)
• 2 medium yellow squashes, sliced into 1/2-inch rounds
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tbsp curry powder (a good quality one makes all the difference)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil until evenly coated. Tip: Use your hands to mix; it’s more effective than a spoon.
3. Sprinkle the curry powder, salt, and black pepper over the vegetables. Toss again to ensure each piece is well seasoned. Tip: Taste a piece before roasting to adjust seasoning if needed.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Tip: Avoid overcrowding to ensure they roast instead of steam.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

Finished, the zucchini and squash are beautifully caramelized, with a tender interior and a slight bite. The curry powder lends a warm, earthy depth that’s unexpectedly comforting. Try serving it over a bed of fluffy quinoa or alongside grilled chicken for a complete meal.

Roasted Zucchini and Squash with Toasted Almonds

Under the soft glow of the kitchen light, there’s something profoundly comforting about the simplicity of roasted vegetables, especially when they’re as vibrant as zucchini and squash, topped with the nutty crunch of toasted almonds.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find that slightly thicker slices hold up better to roasting)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sweetness balances the zucchini perfectly)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup raw almonds, roughly chopped (for that irresistible crunch)
• 1 tsp sea salt (it brings out the vegetables’ natural flavors)
• 1/2 tsp freshly ground black pepper (a little goes a long way)

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, giving them space to roast rather than steam.
4. Roast in the preheated oven for 20 minutes, then flip each piece for even browning.
5. After flipping, sprinkle the chopped almonds over the vegetables and return to the oven for another 10 minutes, watching closely to prevent the almonds from burning.
6. Remove from the oven when the vegetables are tender and slightly caramelized, and the almonds are golden and fragrant.

When you take that first bite, the tender vegetables melt in your mouth, contrasted by the almonds’ crisp texture. Serve it atop a bed of quinoa for a hearty meal, or enjoy it as is for a light, flavorful side.

Honey Mustard Roasted Zucchini and Squash

Today, as the golden light of early summer filters through my kitchen window, I find myself reaching for the simple, earthy flavors of zucchini and squash. There’s something about their tender flesh and mild sweetness that feels like a quiet celebration of the season.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I love the slight crunch they retain)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 2 tablespoons honey (local, if you can find it, for that deep floral sweetness)
• 1 tablespoon Dijon mustard (for a sharp, tangy kick)
• 1/2 teaspoon garlic powder (a little goes a long way here)
• 1/2 teaspoon salt (I prefer sea salt for its clean taste)
• 1/4 teaspoon black pepper (freshly ground, to awaken the flavors)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even cooking.
2. In a large bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth. Tip: Warming the honey slightly can make blending easier.
3. Add the zucchini and squash rounds to the bowl, gently tossing until each piece is evenly coated with the honey mustard mixture.
4. Arrange the coated vegetables in a single layer on a baking sheet lined with parchment paper. Tip: Avoid overcrowding to ensure they roast rather than steam.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are caramelized and the centers are tender. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Finished, the honey mustard roasted zucchini and squash emerge from the oven with edges crisped to perfection and a glaze that glistens like morning dew. The contrast between the caramelized exterior and the soft, yielding interior is nothing short of delightful. Serve them atop a bed of quinoa for a wholesome meal, or as a vibrant side that steals the show at any summer gathering.

Roasted Zucchini and Squash with Pesto Drizzle

Gently, the summer sun coaxes the garden’s bounty to its peak, and among the verdant rows, zucchini and squash stand ready for transformation. This dish, a humble celebration of their flavors, is a canvas for the vibrant strokes of pesto, a melody of basil and garlic that dances lightly on the palate.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the smaller ones sweeter)
• 2 medium yellow squashes, sliced into 1/2-inch rounds
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1/2 teaspoon sea salt (I prefer the subtle crunch it adds)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup homemade or store-bought pesto (basil leaves packed tightly in the measuring cup make all the difference)

Instructions

1. Preheat your oven to 425°F, allowing it to reach the perfect temperature for roasting.
2. On a large baking sheet, toss the zucchini and squash rounds with olive oil, sea salt, and black pepper until evenly coated. Spread them in a single layer for uniform cooking.
3. Roast in the preheated oven for 20 minutes, then flip each piece carefully to ensure a golden edge on both sides. Continue roasting for another 15 minutes until the vegetables are tender and slightly caramelized.
4. While the vegetables roast, gently warm the pesto in a small saucepan over low heat for about 2 minutes, just enough to release its aromas without cooking the basil.
5. Arrange the roasted zucchini and squash on a serving platter. Drizzle the warmed pesto over the top in a zigzag pattern for a visually appealing finish.

Lightly charred edges give way to a tender interior, a contrast that plays beautifully against the herbaceous pesto. Serve this dish as a side to grilled meats or atop a bed of quinoa for a vegetarian main that sings of summer.

Smoky Paprika Roasted Zucchini and Squash

Amidst the quiet hum of the kitchen, the simple act of roasting vegetables becomes a meditation, especially when it’s zucchini and squash, their edges crisping under the warmth of smoky paprika. This dish, a humble yet vibrant side, carries the essence of summer in every bite, transforming the ordinary into something quietly extraordinary.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the slight crunch of thicker slices irresistible)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (the smoky depth it adds is unparalleled)
• 1/2 tsp garlic powder (for a subtle, savory undertone)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, to awaken the flavors)

Instructions

1. Preheat your oven to 425°F (220°C), allowing it to fully heat for even cooking.
2. In a large bowl, toss the zucchini and squash rounds with olive oil until evenly coated. Tip: Use your hands to ensure every piece gets a glossy sheen.
3. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the vegetables. Toss again to distribute the spices uniformly. Tip: A gentle toss prevents the slices from breaking.
4. Spread the vegetables in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure they roast rather than steam.
5. Roast for 20-25 minutes, flipping halfway through, until the edges are caramelized and the centers are tender.

Now, the zucchini and squash emerge from the oven, their edges kissed by the heat into a delightful crispness, while the smoky paprika infuses each bite with a warmth that lingers. Serve them atop a bed of creamy polenta or alongside a crisp green salad for a contrast in textures that sings of summer’s bounty.

Roasted Zucchini and Squash with Goat Cheese and Walnuts

Falling into the rhythm of the kitchen, there’s something deeply comforting about the simplicity of roasted vegetables. This dish, with its creamy goat cheese and crunchy walnuts, feels like a quiet celebration of summer’s bounty.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I love the slight bite they retain when not too thin)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (their sunny color brightens the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (a pinch more if you’re like me and love a salty contrast)
• 1/4 tsp black pepper, freshly ground
• 1/2 cup walnuts, roughly chopped (toasting them first brings out their nuttiness)
• 4 oz goat cheese, crumbled (room temperature blends more smoothly)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even roasting.
2. Toss the zucchini and squash rounds with olive oil, sea salt, and black pepper on a large baking sheet, spreading them out in a single layer for optimal crispness.
3. Roast in the preheated oven for 20 minutes, then flip each piece carefully to ensure they brown evenly on both sides.
4. Continue roasting for another 15 minutes, or until the edges are golden and the centers are tender.
5. While the vegetables roast, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
6. Once the vegetables are done, transfer them to a serving platter and sprinkle with the toasted walnuts and crumbled goat cheese while still warm.

Allowing the goat cheese to slightly melt into the warm vegetables creates a creamy texture that contrasts beautifully with the crunch of the walnuts. Serve this dish as a standalone light meal or alongside grilled chicken for a more substantial dinner.

Crispy Roasted Zucchini and Squash Chips

Under the soft glow of the kitchen light, there’s something deeply comforting about transforming humble zucchini and squash into crispy, golden chips. It’s a simple pleasure, really, turning the ordinary into something unexpectedly delightful with just a bit of time and warmth.

Ingredients

• 2 medium zucchinis, thinly sliced (I find a mandoline slicer works wonders for even, paper-thin slices)
• 2 medium yellow squashes, thinly sliced (their bright color adds a cheerful pop to the dish)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity undertones)
• 1 teaspoon sea salt (I prefer the subtle crunch it adds)
• 1/2 teaspoon freshly ground black pepper (for a gentle kick)

Instructions

1. Preheat your oven to 225°F. This low and slow approach is key to achieving that perfect crisp without burning.
2. Line two baking sheets with parchment paper. This not only prevents sticking but makes cleanup a breeze.
3. In a large bowl, gently toss the zucchini and squash slices with olive oil, sea salt, and black pepper until evenly coated. The oil should lightly gloss each slice, not drench them.
4. Arrange the slices in a single layer on the prepared baking sheets, ensuring none overlap. Crowding leads to steaming, not crisping.
5. Bake for 2 hours, then flip each slice carefully. This ensures even drying and crisping on both sides.
6. Continue baking for another 1 to 1.5 hours, or until the chips are golden and crisp. Keep an eye on them during the last 30 minutes to prevent over-browning.
7. Remove from the oven and let cool on the baking sheets for 10 minutes. They’ll crisp up even more as they cool.

As you take your first bite, the satisfying crunch gives way to a delicate, almost sweet flavor of the zucchini and squash. Serve them as a light snack, or get creative by crumbling them over a salad for an added texture contrast.

Roasted Zucchini and Squash with Sun-Dried Tomatoes

Remembering the first time I made this dish, it was a quiet evening, the kind that calls for simplicity and warmth. Roasted zucchini and squash with sun-dried tomatoes became my go-to for nights when I crave something both nourishing and effortless.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the smaller ones sweeter)
• 2 medium yellow squashes, sliced into 1/2-inch rounds (uniformity is key for even roasting)
• 1/3 cup sun-dried tomatoes, chopped (the oil-packed ones add a lovely richness)
• 2 tbsp extra virgin olive oil (my pantry staple for roasting)
• 1 tsp garlic powder (for that subtle, aromatic depth)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 425°F (220°C), allowing it to fully heat for even cooking.
2. In a large bowl, toss the zucchini and squash rounds with olive oil, ensuring each piece is lightly coated.
3. Sprinkle the garlic powder, salt, and black pepper over the vegetables, tossing again to distribute the seasonings evenly.
4. Spread the vegetables in a single layer on a baking sheet, giving them space to roast rather than steam.
5. Roast in the preheated oven for 20 minutes, then flip each piece for uniform browning.
6. Add the chopped sun-dried tomatoes to the baking sheet, scattering them among the vegetables.
7. Return to the oven for another 10 minutes, until the vegetables are tender and edges are caramelized.

Mmm, the result is a delightful contrast of textures—creamy squash, slightly crisp zucchini, and chewy sun-dried tomatoes. Serve it atop a bed of quinoa for a hearty meal, or alongside grilled chicken for a simple, satisfying dinner.

Roasted Zucchini and Squash Medley with Bell Peppers

Reflecting on the simplicity of summer produce, this dish brings together the earthy sweetness of zucchini and squash with the vibrant crunch of bell peppers, all roasted to perfection. It’s a humble yet colorful celebration of seasonal vegetables that feels both nourishing and indulgent.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find that slightly thicker slices hold up better during roasting)
• 2 medium yellow squashes, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces (the red adds a lovely sweetness)
• 1 large yellow bell pepper, cut into 1-inch pieces
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C). A hot oven is key for getting those beautifully caramelized edges.
2. In a large bowl, toss the zucchini, squash, and bell peppers with olive oil until evenly coated. Tip: Use your hands to ensure every piece gets a good coat of oil.
3. Sprinkle the garlic powder, oregano, salt, and black pepper over the vegetables. Toss again to distribute the seasonings evenly.
4. Spread the vegetables in a single layer on a large baking sheet. Crowding can lead to steaming instead of roasting, so use two sheets if necessary.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have golden-brown spots. Tip: Keep an eye on them after the 20-minute mark to prevent over-browning.
6. Remove from the oven and let sit for a couple of minutes before serving. This brief rest allows the flavors to meld beautifully.

Every bite of this medley offers a delightful contrast between the tender zucchini and squash and the crisp-tender bell peppers, with the herbs and garlic adding layers of flavor. Serve it atop a bed of quinoa for a hearty meal, or alongside grilled chicken for a simple, satisfying dinner.

Roasted Zucchini and Squash with a Soy Ginger Glaze

Mornings like these, when the light filters through the kitchen window just so, I find myself reaching for the simplicity of vegetables, their colors a quiet promise of nourishment. Today, it’s zucchini and squash, their green and yellow hues a canvas for the rich, umami depth of a soy ginger glaze.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds (I find the slight heft of these slices holds up beautifully to roasting)
• 2 medium yellow squashes, similarly sliced (their sweetness is a lovely contrast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup soy sauce (I reach for the low-sodium variety to control the saltiness)
• 2 tbsp honey (local, if you have it, for that subtle floral undertone)
• 1 tbsp freshly grated ginger (the sharper, the better to cut through the sweetness)
• 1 garlic clove, minced (because what’s a glaze without a little garlic?)
• 1/2 tsp red pepper flakes (just enough for a whisper of heat)

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those edges caramelized just right.
2. In a large bowl, toss the zucchini and squash rounds with olive oil until evenly coated. The oil not only prevents sticking but also helps the vegetables brown.
3. Spread the vegetables in a single layer on a baking sheet. Crowding can lead to steaming, so give them space to roast properly.
4. Roast for 20 minutes, then flip each piece. This ensures even browning and texture.
5. While the vegetables roast, whisk together soy sauce, honey, ginger, garlic, and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened. Tip: Keep an eye on it; the honey can cause it to thicken quickly.
6. After flipping the vegetables, brush them generously with the glaze. Return to the oven for another 10 minutes.
7. Remove from the oven and let sit for 5 minutes. This rest allows the glaze to set and the flavors to meld.

Dishing this up, the zucchini and squash are tender yet firm, the glaze a glossy coat that’s sticky, sweet, and a bit spicy. Serve it over a mound of jasmine rice, the grains soaking up the excess glaze, or alongside a simple grilled chicken for a meal that feels both indulgent and wholesome.

Conclusion

From weeknight dinners to festive gatherings, these 18 roasted zucchini and squash recipes offer something for every taste and occasion. We hope you’re inspired to try these delicious dishes and find new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the veggie love. Happy cooking!

Bella Bacinos