Roasted Zucchini and Squash
on Jul 28, 2022, Updated Jul 15, 2025
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Simple side dishes like this roasted zucchini and squash always come in handy. I use a mix of dried herbs to season the vegetables before they go into the oven. Then in the final minutes of roasting, I toss the squash and zucchini in panko breadcrumbs and freshly grated Parmesan cheese for a little extra bite.
It’s like my oven-roasted zucchini recipe, but with a little crunch thanks to the panko.
Table of Contents
Why You Need To Make This Recipe
- Panko breadcrumbs are the crunch that boosts the mellow flavor and soft texture of these vegetables. Even better that they are mixed with grated Parmesan. You can find gluten-free panko too. These breadcrumbs are a pantry must-have and really make these baked zucchini fries.
- Dried spices are a pantry staple that give the zucchini and squash even more personality. I use a mix inspired by classic Italian seasonings.
- Roasted vegetables are so easy, and I know I can’t be the only one who has them on repeat. So it just makes sense to make a few effortless additions that go beyond the usual olive oil, salt and pepper.
- Zucchini and yellow summer squash compete with tomatoes for the title of best summer vegetable. Even though they’re different in so many ways, what they do share in common is that they are everywhere during peak season. It’s to the point that you end up with the good problem of having too much. Ask any gardners and CSA subscribers about this.
What’s the Difference Between Zucchini and Yellow Squash?
First, they are interchangeable. Don’t hesitate to swap one for the other depending on what kind of surplus you have any given moment.
If you want to get technical, zucchini and yellow squash are both part of the summer squash family. Zucchini has medium to dark green skin, but it’s also available in a beautiful bright yellow.
Yellow squash is a more muted yellow color. One end is bulbous and slightly larger. It tapers as the neck goes up to the stem end and that part is slightly curved. All summer squash has thinner skin than winter squash, which has a much thicker exterior.
Tips for Roasting Summer Squash
- Skip peeling. The skin is thin enough that it’s perfectly pleasant to eat. I also think the skin gives it more structure. And it would be a shame to lose that green or yellow color.
- Don’t salt the zucchini. Salting does help remove excess moisture from zucchini, which has high water content, but I don’t bother with this when I roast it no matter if I’m cooking diced or sliced zucchini. I know this might be controversial, but I think this takes away from the speed and ease of just roasting a sheet pan of veggies. There are other ways to ensure you don’t end up with soggy vegetables.
- Use all the space on you baking sheet. Take advantage of every square inch of metal on your pan. The diced zucchini and squash should be in a single layer, spread from corner to corner on the baking sheet. Do not use parchment paper or aluminum foil because it won’t give the veggies as much of a chance to brown.
- Dice the zucchini and squash. You can slice these vegetables in rounds, but for this recipe I prefer them diced, so they can get panko on all sides.
The Ingredients
This is what you need:
- Zucchini & yellow squash: As mentioned, these vegetables can be be substituted for each other. You can use all of one or the other to make a healthy side dish.
- Dried spices: I season the vegetables with garlic & onion powder, thyme, oregano, kosher salt and black pepper.
- Panko breadcrumbs: These Japanese-style breadcrumbs are very crunchy. I always keep them in my pantry because nothing compares to their texture. You can find brands that are gluten free.
- Parmesan cheese: This hard Italian cow’s milk cheese has a pleasant saltiness to it. If you want something stronger, you can substitute with pecorino cheese or use a mix of both.
- Fresh herbs: I finish this oven roasted squash recipe by garnishing the vegetables with chopped herbs such as parsley, basil or chives. Go with what you may already have in your kitchen.
- Olive oil: Because this is an easy recipe with a short ingredient list, I go with a good extra virgin olive oil for the best taste.
How To Roast Zucchini and Squash
Preheat the oven to 425 degrees F.
1. Combine the oil and spices in a large bowl. This includes the garlic & onion powder, thyme, oregano, salt and pepper. Make sure to do this in a bowl that is big enough to hold all the diced zucchini and squash.
2. Stir the zucchini and squash into the olive oil and spices. Use a spoon to gently move around the veggies so they are all dressed in the mixture.
3. Spread the veggies across a large baking sheet. They should be in a single layer and not overlapping. This gives them space to roast and brown. Otherwise they will end up steaming instead.
4. Roast the zucchini and squash for 15 minutes. This gives you that initial start to roasting. Gently toss them around on the pan. Continue roasting for another 10 minutes.
5. Combine the panko and Parmesan in a small bowl.
6. Sprinkle the panko mixture over the vegetables, stirring them around on the pan.
7. Roast the zucchini and squash until tender and the panko is lightly browned with some caramelized edges, about 5-8 minutes.
8. Finish the roasted vegetables with chopped herbs.
Serving
This zucchini and squash recipe is one of those flexible summer sides that will go with something grilled or roasted like chicken or fish. I also like this with stove top pasta dishes such as burst cherry tomato pasta and tomato corn orecchiette.
You can also stir the roasted vegetables into cooked pasta or grains to create a more hearty side or a vegetarian main dish. They are great with herby lemon quinoa if you want to create a summer grain bowl.
Leftovers & Storage
Roasted vegetables are best eaten warm, but I still find ways to put them to use in leftovers. You can reheat them in a 350-degree F oven. The will be softer that when they are freshly roasted, but they will still taste good.
Or repurpose leftover squash and eat it cold in a salad with cooked grains, a handful of baby arugula or spinach, a dollop of hummus and a splash of vinaigrette.
Recipe FAQs
It’s all about the baking sheet. Make sure to spread the vegetables into a single layer, so they’re not on top of each other. All that hot air circulating around the diced zucchini and squash will help brown them. With any vegetables, if you crowd the pan, they will steam and not roast.
A good starting point are spices you would find in a classic Italian seasoning blend such as thyme, rosemary, oregano and basil plus garlic powder and onion powder. Overall zucchini is very mild, so you can also take it in another direction and use cumin and a little chili powder. Always include salt and pepper for a base level of seasoning.
That’s one of the best things about zucchini and squash, they work with other vegetables like tomatoes, bell peppers and eggplant. I have a recipe for sheet pan ratatouille that has all of them.
More Zucchini and Squash Recipes
Parmesan Roasted Zucchini
Baked Zucchini Corn Fritters
Zucchini Corn Salad
Baked Zucchini Fries
Zucchini Cacio e Pepe
Roasted Zucchini Tomato Lentil Salad
Grilled Zucchini, Squash & Corn
Roasted Eggplant Zucchini Tomato Stew
Balsamic Tomato Zucchini Bake
30-Minute Zucchini Tomato Orzo
Sheet Pan Baked Feta with Vegetables
Parmesan Roasted Yellow Squash
If you are a fan of easy roasted zucchini and other veggies, check out my collection of roasted vegetable recipes organized by season with tips, go-to ingredients, and sheet pan favorites.
I hope you enjoy this roasted zucchini and yellow squash. Please leave a comment and rating below. Thanks!
Roasted Zucchini and Yellow Squash
Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 medium zucchini, diced 1/2-inch
- 2 medium yellow squash, diced 1/2-inch
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh herbs (parsley, chives or basil)
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the olive oil, garlic powder, onion powder, thyme, oregano, salt and pepper.
- Stir the zucchini and squash into the olive oil-spice mixture, making sure it is well coated.
- Spread the zucchini and squash across a baking sheet in a single layer. Roast for 15 minutes tossing around the veggies. Continue roasting for 10 minutes.
- In a small bowl, combine the panko breadcrumbs and Parmesan.
- Sprinkle the panko mixture over the zucchini and squash. Use a wooden spoon or spatula to carefully toss everything in the breadcrumbs. Continue roasting for 5-8 minutes until the panko is golden.
- Finish the veggies with chopped herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I get an abundance of zucchini and squash during the summer months from my family farm. This is my go to dish for those veggies. It is simple, but has a great flavor. I also am a sucker for anything with lemon.