Roasted Zucchini and Squash

A sprinkle of panko and Parmesan dress this roasted zucchini and squash. It’s seasoned in a mix of dried spices like thyme, oregano, garlic powder and onion powder.

Zucchini and yellow squash team up to 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 not knowing what to do with all of them. This is especially true when you’re growing your own vegetable garden or you have a weekly CSA.

That’s where simple side dishes like this roasted zucchini and squash come in handy. I use a mix of dried spices 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 Parmesan for a little extra bite.

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.

What’s the Difference Between Zucchini and Yellow Squash?

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. 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. I just don’t think it’s worth it. 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 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

How To Roast Zucchini and Squash

1. Combine the olive oil and spices in a large bowl. This includes the garlic powder, 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 sheet pan. They should be in a single layer and not be 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 turns golden, about 5-8 minutes.

8. Finish the roasted vegetables with chopped parsley.

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.

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.

Leftovers

Roasted vegetables are best eaten warm. If you do end up with leftovers, you can eat them cold in a salad. Or you can rewarm them in a 350-degree F oven. They will be softer than they were when they were fresh from the oven.

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

Recipe FAQs

How do you prevent zucchini and yellow squash getting soggy when roasting?

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.

What spices go with zucchini?

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.

I hope you enjoy this roasted zucchini and yellow squash. Please leave a comment and rating below. Thanks!

Print

Roasted Zucchini and Squash

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 30-33 minutes
• Total Time: 35-38 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

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Description

A sprinkle of panko and Parmesan dress this roasted zucchini and squash. It’s seasoned in a mix of dried spices like thyme, oregano, garlic powder and onion powder.

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Ingredients

Scale 1x2x3x

• 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 parsley

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Instructions

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine the olive oil, garlic powder, onion powder, thyme, oregano, salt and pepper.
3. Stir the zucchini and squash into the olive oil-spice mixture, making sure it is well coated.
4. 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.
5. In a small bowl, combine the panko breadcrumbs and Parmesan. Sprinkle the mixture over the zucchini and squash. Use a wooden spoon or spatula to carefully toss everything in the breadcrumbs.
6. Continue roasting for 5-8 minutes until the panko is golden.

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Notes

These roasted vegetables are best eaten warm from the oven.

If you do have leftovers, they can be stored in an airtight container up to 3 days. You can eat them cold in a salad. Or rewarm the vegetables in a 350-degree F oven. No matter what, they won’t have as much crumch as they do when they’re fresh from the oven.

Nutrition

• Serving Size:
• Calories: 113
• Sugar: 0.5 g
• Sodium: 445.5 mg
• Fat: 8.8 g
• Carbohydrates: 6.1 g
• Fiber: 0.6 g
• Protein: 3.2 g
• Cholesterol: 3.6 mg

Keywords: roasted zucchini and squash