Crispy Roasted Zucchini and Squash

As an Amazon Associate I earn from qualifying purchases.

Roasted zucchini and yellow squash packs a punch with lemon and pepper flavors! You will love how easy baking zucchini and yellow squash really is! It will take you just a few minutes to whip up this yummy batch of baked squash and zucchini that pairs perfectly with chicken or fish. Roasted zucchini and squash in the oven is not a zucchini recipe you want to miss!

A white bowl filled with roasted zucchini and yellow squash.

I love serving roasted yellow squash and zucchini in the summer. I have made it in so many different ways, including parmesan zucchini rounds, zucchini fries, and zucchini fritters.

I have even turned summer squash into a cornbread casserole. But this recipe for roasted zucchini and yellow squash is the simplest. 

Another favorite “roasted” vegetable recipe is Air Fryer Brussels Sprouts. Yum!

Jump to:
A picture showing the cover images for all three cookbooks written by Aileen Clark.

It’s the best for those busy nights when you just want to get something on the table. It only takes about 5 minutes to prep and then all of the work is done in the oven, roasting the yellow squash and zucchini. Two of my favorite summer vegetables.

Close up of a bite of roasted zucchini and summer squash.

This recipe is made with lemon pepper seasoning. I started experimenting with this seasoning when I was recipe testing for my cookbook. It has a wonderful flavor that goes especially well zucchini, squash, and fish.

How to make roasted zucchini and yellow squash?

  1. Start by slicing and quartering your zucchini and summer squash. 
  2. Toss the veggies in olive oil, salt, and lemon pepper seasoning. 
  3. Spread the squash and zucchini on a foil-lined cookie sheet in an even layer.
  4. Roast for 20 minutes for perfectly tender baked squash and zucchini.
A cookie sheet filled with oven baked zucchini and squash.

What to serve with baked squash and zucchini?

I love serving roasted yellow squash and zucchini with teriyaki salmon, foil packet tilapia, or creamy pesto chicken. Or, if you want to double your zucchini intake, try baked zucchini pasta.

Do you peel yellow squash?

No. The skin on the yellow squash are completely edible. It has a very mild flavor, so there is no need to waste your time peeling yellow squash (also known as summer squash).

You may also like: Instant Pot Butternut Squash or Buttered Carrots

A fork holding a bite of roasted squash and zucchini over a white bowl.

How do you cut yellow squash?

For this recipe, we cut the yellow squash into 1/2 inch rounds and then cut the rounds into quarters. This turns them into perfect bite-sized pieces that roast well in the oven.

🧂Zucchini Bread Recipes…

A white bowl filled with roasted zucchini and yellow squash.

Roasted Zucchini and Yellow Squash

Aileen Clark
Roasted zucchini and yellow squash packs a punch with lemon and pepper flavors! You will love how easy baking zucchini and yellow squash really is! It will take you just a few minutes to whip up this yummy batch of baked squash and zucchini that pairs perfectly with chicken or fish. Roasted zucchini and squash in the oven is not a zucchini recipe you want to miss!
4.63 from 27 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 113 kcal

Ingredients
  

  • 1 large yellow squash 8-10 inches long
  • 1 large zucchini 8-10 inches long
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoons lemon and pepper seasoning
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with foil and spray with cooking spray. Set aside.
  • Cut zucchini and squash into 1/2 inch thick slices and quartered.
  • Combine squash, zucchini, olive oil, lemon pepper seasoning, and salt in a medium bowl. Mix.
  • Spread zucchini and squash on cookie sheet in a single layer.
  • Bake for 20 minutes, stirring half-way through.
  • Serve hot.

Notes

Refrigerate any leftovers, up to 3 days.
Variation: This recipe may be made with all zucchini or all yellow squash.

Nutrition

Serving: 1gCalories: 113kcalCarbohydrates: 5gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 698mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!
PIN THIS
A bowl of roasted squash over a red striped towel.

Did you try this recipe for roasted zucchini and yellow squash? Let us know what you think with a rating and comment. You can also tag us on social media using @aileeencooks.

4.63 from 27 votes (27 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.