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Roasted Summer Squash and Zucchini Recipe

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Our roasted summer squash and zucchini recipe is a healthy side dish and an easy way to incorporate vegetables at the dinner table without sacrificing flavor.

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 or greens with smoked turkey, sweet potatoes, black-eyed peas, and corn, but my mom also used to make sautéed zucchini and yellow squash growing up.

Marrekus and I were talking, and discovered that both of our families cooked summer squash, though, neither one of us were huge fans as kids. Marrekus said his granddad, who was raised in the South, would cook it down in a skillet until it turned into a buttery-soft pulp lol.

Healthier versions of soul food recipes is all about lighter cooking 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 mere minutes of prep. Simply toss all the veggies on a sheet pan with olive oil and a bit of SPG (salt, pepper, and garlic). Another favorite way to make this roasted zucchini recipe is to add red onions and bell peppers.

What you’ll love about this recipe:

  • SIMPLE SIDE DISH – This is an easy side dish, just toss everything on a sheet pan and bake in the oven. Perfect for weeknights and quick dinner recipes.
  • GREAT FLAVOR – All the delicious flavors of the summer squash and zucchini paired with a simple salt, pepper, and garlic for seasoning that basically goes good on everything.

What is Summer Squash?

Summer squash is a type of squash that is harvested while immature and has tender, edible rinds. 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. 


  • 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.

Recipe Variations & Substitutions

  • 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.
  • Crunchy Toppings: Sprinkle with panko breadcrumbs and grated parmesan in the last 10 to 15 minutes of roasting for a crunchy contrast.
  • Seasoning: For a salt-free alternative, try Mrs. Dash seasoning.

Special Equipment & Tools

  • Large baking sheet: This recipe makes a lot, so feel free to split it up over two sheet pans.
  • Parchment paper or aluminum foil: Either work fine for roasting on a baking sheet or roasting pan.
  • Large bowl: For tossing the squash in oil and seasonings.
  • Knife and Cutting Board: To chop the veggies.

Roasted Summer Squash and Zucchini Recipe

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash the summer squash, then pat dry.
  3. In a large bowl, combine the vegetables and toss with olive oil, salt, pepper, and garlic until evenly coated.
  4. Spread the seasoned vegetables on the baking sheet in a single layer.
  5. Roast in the oven for 20-25 minutes until tender and golden. Transfer to a serving dish and enjoy immediately.

Recipe Tips & Tricks

  • Even Slicing: Try to slice the squash into evenly sized pieces to ensure they cook evenly.
  • Single Layer: Arrange vegetables in a single layer on the baking sheet to ensure they roast evenly and develop a nice golden color.
  • Check for Doneness: Roast squash is ready when they are fork-tender and have developed some golden brown edges.
  • Serve Immediately: This dish is best enjoyed hot, straight out of the oven, to preserve its texture and flavors.
  • Enhancements: Consider finishing with a sprinkle of breadcrumbs and grated Parmesan cheese.

What to Serve

Pair roasted summer squash with your favorite protein for a complete meal. Some of our favorites include:

How to Store Leftover Roasted Summer Squash

Roasted summer squash and zucchini is best stored in an airtight container or resealable bag in the refrigerator. It will keep well in the fridge for up to 3 days. When reheating, use the microwave or stovetop until heated through.


Summer squash is an easy side dish recipe to make, and especially delicious when they’re at their peak in the summer months. The best way that’s also healthy to cook these vegetables is to roast them in the oven with simple seasonings. 

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Roasted Summer Squash and Zucchini Recipe

  • Author: Krysten and Marrekus Wilkes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: side dish, vegetable
  • Method: oven, roasting
  • Cuisine: american


Our roasted summer squash and zucchini recipe is a healthy side dish and an easy way to incorporate vegetables at the dinner table without sacrificing flavor.


  • 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
  • 1/2 teaspoon granulated garlic (or garlic powder)


  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash the summer squash under cool running water. Pat dry with a clean kitchen towel or paper towel.
  3. In a large bowl, combine the vegetables.
  4. 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.
  5. Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are fork tender and golden brown around the edges.
  7. Remove from the oven and transfer to a serving dish and enjoy immediately.

Keywords: summer squash, zucchini, roasted summer squash, roasted zucchini

One Comment

  1. 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. 🙂

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