Rustic Roasted Zucchini & Squash with Herbs (Print Version)
Simple Roasted Zucchini & Squash recipe that's flavorful, easy, and perfect for any meal. My go-to for garden veggies!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free, Vegan
# Ingredients:
→ Garden Fresh Produce
01 -
2 medium zucchini, chopped into 1/2-inch pieces
02 -
2 medium yellow squash, chopped into 1/2-inch pieces
→ Flavor Boosters
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon dried thyme
07 -
1/4 teaspoon red pepper flakes (optional)
→ Essential Seasonings
08 -
1/2 teaspoon sea salt, or to taste
09 -
1/4 teaspoon black pepper, or to taste
→ Optional Garnish
10 -
2 tablespoons fresh parsley, chopped (optional)
11 -
Lemon wedges, for serving (optional)
# Instructions:
01 -
First things first, wash your zucchini and squash. Then, chop them into roughly 1/2-inch thick pieces. I like to do half-moons for the zucchini and rounds for the squash, just for a bit of visual interest, but cubes work too! Try to keep them somewhat uniform so they cook evenly. This is where I sometimes get a little too enthusiastic with the knife, resulting in oddly shaped bits, but hey, it all tastes good!
02 -
Grab a big bowl – seriously, bigger than you think you need. Toss your chopped zucchini and squash with the olive oil, minced garlic, oregano, thyme, red pepper flakes, salt, and pepper. Use your hands! It’s the best way to make sure every single piece is coated in that deliciousness. I once used a spoon and ended up with half the seasoning at the bottom of the bowl. Live and learn, right?
03 -
Line a large baking sheet with parchment paper (trust me on this, cleanup is a breeze!). Spread your seasoned zucchini and squash in a single layer. This is CRITICAL for good roasting. If you crowd the pan, they’ll steam instead of roast, and nobody wants soggy veggies. If you have a lot, use two baking sheets. I've made this mistake so many times, thinking "it'll be fine!" It wasn't.
04 -
Pop that baking sheet into a preheated oven at 400°F (200°C). Let them roast for about 15-20 minutes. You want them tender-crisp and starting to caramelize a bit on the edges. Give them a good stir halfway through so they brown evenly. Oh, the smell that starts to waft through the kitchen at this point? Heaven. It’s that warm, garlicky, herby aroma that tells you dinner is on its way!
05 -
After 15-20 minutes, grab a piece and give it a taste. Are they tender? Do they have a little char? Perfect! If they still feel a bit firm, give them another 5-10 minutes. Every oven is different, so trust your instincts here. I've definitely pulled them out a little early thinking they were done, only to put them back in. No shame in that game!
06 -
Once they're just right, pull them out of the oven. Transfer to a serving dish, and if you're feeling fancy (or just want a pop of color), sprinkle with fresh chopped parsley. A squeeze of lemon juice at this point is also divine, really brightens everything up. Seriously, this side dish is so simple yet so satisfying. Enjoy, my friend!
# Notes:
01 -
Don't overcrowd the baking sheet, or your veggies will steam instead of roast - a mistake I've made countless times!
02 -
Store leftovers in an airtight container in the fridge for 3-4 days; reheat in the oven for best texture.
03 -
Feel free to swap in other quick-cooking vegetables like bell peppers or cherry tomatoes, I've tried it and it works!
04 -
A squeeze of fresh lemon juice right before serving really brightens up all those lovely roasted flavors.
# Equipment Needed:
01 -
Large mixing bowl
02 -
Large baking sheet
03 -
Parchment paper
# Nutrition (Per Serving):
Calories: 120 kcal
Total Fat: 9g
Total Carbohydrate: 8g
Protein: 2g