This Roasted Zucchini & Summer Squash is an easy side dish made with fresh zucchini, yellow summer squash, olive oil, salt, and pepper. The squash cooks in the oven until tender and lightly browned for a simple vegetable side dish that goes well with beef, pork, or chicken.
How Long Do You Cook Zucchini and Summer Squash in the Oven?
Zucchini and summer squash cut into ¼-inch slices take about 7–9 minutes at 425°F. Roast until the squash is tender; if you want more browning, arrange the slices in a single layer on the baking sheet.
Ingredient Notes
See the recipe card below for the ingredient exact amounts.
- Squash: I use both zucchini and yellow summer squash, sometimes called yellow crookneck squash.
- Olive oil: We like extra virgin olive oil, but canola or vegetable oil will also work.
- Seasonings: I keep this roasted squash simple with just salt and pepper.
Do You Need to Arrange the Squash in a Single Layer?
If you want the zucchini and summer squash to brown around the edges, arrange the slices in a single layer on the baking sheet. If you don’t mind less browning, they can overlap slightly and will still cook until tender.
More Easy Vegetable Side Dishes
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Roasted Zucchini & Summer Squash
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Ingredients
- 1 medium zucchini about 12 ounces
- 1 medium summer squash about 12 ounces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼-½ teaspoon pepper or to taste
Instructions
- Preheat oven to 425°.
- Wash and dry the squash. Slice into ¼-inch slices, discarding the ends.
- In a large bowl, toss the squash with the olive oil, salt, and pepper.
- Arrange on a large rimmed baking sheet and bake for 7–9 minutes, or until the squash is tender.
Thank you Mindy! I love this recipe. It can’t get any easier and really is so tasty. This has become one of our family’s favorite so we generally have this dish at least 4 times a month. Inexpensive, easy, delicious,. exactly the recipes I love!
You’re welcome, I’m so glad you like it. Thank you for commenting and rating!