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A white bowl filled with roasted zucchini and yellow squash.
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4.63 from 27 votes

Roasted Zucchini and Yellow Squash

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Servings: 4 servings
Calories: 113kcal
Author: Aileen Clark

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: 1g | Calories: 113kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 698mg | Fiber: 2g | Sugar: 3g