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Roasted Zucchini Squash

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This easy roasted zucchini squash recipe is the ultimate summer side dish—crispy-edged, full of flavor, and ready in under 30 minutes. Perfect for busy weeknights, backyard barbecues, or anyone looking to enjoy healthy, delicious veggies.

Ingredients

Scale
  • 2 medium zucchini squash (about 1 lb), sliced into half-moons or rounds
  • 1 medium yellow summer squash (about 8 oz), sliced (optional)
  • 2 tablespoons olive oil
  • 2–3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried Italian herbs (or dried oregano, thyme, or basil)
  • 1/4 cup grated parmesan cheese (optional)
  • Pinch red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash and dry zucchini and yellow squash. Slice into 1/2-inch rounds or half-moons.
  3. In a large bowl, toss squash with olive oil, minced garlic, salt, black pepper, and dried Italian herbs until evenly coated.
  4. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spread squash in a single layer without overlapping.
  5. Roast for 15 minutes, then flip squash with a spatula or tongs. Return to oven for another 10-12 minutes, until edges are golden and centers are tender.
  6. Sprinkle grated parmesan cheese and red pepper flakes over squash during the last 5 minutes of roasting. Watch closely so cheese melts and crisps without burning.
  7. Remove from oven and let cool for 2 minutes. Serve hot for best flavor.

Notes

For dairy-free, skip parmesan or use nutritional yeast. Slice squash evenly for best results and avoid overcrowding the pan. Pat squash dry if watery. For extra crispiness, preheat the baking sheet. Leftovers keep well in the fridge for up to 3 days; reheat in the oven for best texture.

Nutrition

Keywords: roasted zucchini, summer squash, easy side dish, healthy, gluten-free, vegetarian, oven roasted, quick, summer recipe

Find it online: https://blairrecipes.com/roasted-zucchini-squash-recipe-easy-summer-side-dish-ideas/