Our easy roasted zucchini and squash recipe is an easy side dish and a good way to incorporate healthy vegetables at the dinner table without sacrificing flavor.
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We grabbed fresh summer squash from Kent Meadows Farm, a small, local, family-owned farm in our community. They have a produce stand that we love to visit, stocked with a bunch of fresh fruit and vegetables. It got us thinking about all the great ways to incorporate healthy recipes into our soul food dishes!
Of course we love our collard greens with ham hocks, sweet potatoes, black-eyed peas, and creamed corn, but our parents also used to make sautéed zucchini and yellow squash growing up. Marrekus said his granddad, who is from the South, would cook the squash down in a skillet until it turned into a buttery-soft pulp.
A healthy soul food side dish
Healthy soul food is all about lighter cooking methods like steaming, grilling, or roasting, and using healthier fats like olive oil. With mindful preparation, soul food can include many nutritious and good-for-you vegetable dishes like this roasted squash.
This recipe takes just a few minutes of prep. Simply toss all the veggies on a sheet pan with olive oil and a bit of salt, pepper, and granulated garlic.
Another favorite way to make this recipe is to add red onions and bell peppers.
What is Summer Squash?
Summer squash is a type of squash that is harvested while immature and has tender, edible rinds (the outer part / skin). In addition to yellow squash, zucchini is also a type of summer squash. They are typically available in summer and are used in various dishes such as frying (think zucchini fries or zucchini chips), grilling, sautéing, and roasting.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Fresh Yellow Summer Squash: When cut into half-moons, it cooks quickly and evenly.
- Zucchini: Also a type of "summer squash". Cut them in to half-moons like the yellow squash.
- Extra-Virgin Olive Oil: Helps coat vegetables evenly during roasting.
- Diamond Crystal Kosher Salt: Just a little bit goes a long way without overpowering the dish. If using table salt, or a different type or brand, cut the amount in half.
- Ground Black Pepper: The peppery flavor enhances the overall flavor of this dish.
- Granulated Garlic: Adds flavor to the dish. If using garlic powder, cut the amount in half.
Simple swap ideas
- Butternut Squash: Peel some butternut squash and roast it during the fall and winter months when summer squash isn't readily available.
- Peppers and Onions: To make this recipe a different way, add peppers and onions.
- Seasoning: For a salt-free alternative, try Mrs. Dash seasoning.
How to Roast Zucchini and Squash
Detailed instructions can be found in the recipe card below.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the squash, then pat it dry with paper towel. Then, slice into rounds or half moons.
- In a large bowl, combine the vegetables and toss with olive oil, salt, pepper, and garlic until evenly coated.
- Spread the seasoned vegetables on the baking sheet in a single layer.
- Roast in the oven for 20-25 minutes until tender and golden. Transfer to a serving dish and enjoy right away.
Recipe Tips
- Slice the squash into evenly sized pieces to ensure they cook evenly.
- Arrange vegetables in a single layer on the baking sheet to ensure they roast evenly and develop a nice golden color.
- Roast squash is ready when they are fork-tender and have developed some golden brown edges.
- This dish is best enjoyed hot, straight out of the oven, to preserve its texture and flavors.
What to Serve
Pair roasted zucchini and squash with your favorite healthy proteins. Some of our favorites include smoked catfish, grilled pork chops or coppa pork steaks, and grilled chicken leg quarters.
How to Store Leftovers
Transfer roasted zucchini and squash to an airtight container and store in the refrigerator for up to 3 days.
📖 Recipe
Easy Roasted Zucchini and Squash Recipe
Ingredients
- 2 medium yellow summer squash cut into 1-inch half-moons
- 2 medium zucchini cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon granulated garlic or garlic powder
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the summer squash under cool running water. Pat dry with a clean kitchen towel or paper towel.
- In a large bowl, combine the vegetables.
- Drizzle with extra-virgin olive oil. Sprinkle with kosher salt, ground black pepper, and granulated garlic. Toss until all the zucchini and squash are evenly coated with the oil and seasoning.
- Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are fork tender and golden brown around the edges.
- Remove from the oven and transfer to a serving dish and enjoy immediately.
Juyali says
Another delicious recipe from your website! I'll be making this again, especially to use up the bounty of zucchini forth coming from our garden. 🙂