Roasted Zucchini and Squash
on Jul 28, 2022, Updated Jul 28, 2026
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Simple side dishes like this roasted zucchini and squash always come in handy. Here 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 veggies with panko breadcrumbs and Parmesan cheese for more flavor and a little crunch.
Table of Contents
Why You’ll Love This Recipe
- Panko breadcrumbs are the crunch that boosts the soft and subtle summer squash. They’re even better paired with grated Parmesan. You can find gluten-free panko too. These breadcrumbs are a pantry must-have that I also use in this lighter skillet zucchini casserole.
- Dried spices are a pantry staple that give the zucchini and squash even more personality. I use a mix inspired by classic Italian seasonings. It’s an effortless addition that goes 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, what they do have in common is that they are everywhere during peak season. Ask any gardners or CSA subscribers about having a “problem” with too many of these veggies.
Expert Tips for Roasting Summer Squash
- Zucchini and yellow are interchangeable. Don’t hesitate to swap one for the other depending what you have in your kitchen.
- 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.
- You don’t have to salt it. Salting does help remove excess moisture from zucchini, which has higher water content, but I don’t bother with this when I roast it no matter if I’m cooking diced or sliced zucchini.
- 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 for this recipe, so they are nicely coated in the breadcrumbs.
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.
- 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, so they are all dressed in the mixture.
3. Spread the veggies across a large baking sheet. They should not be overlapping. This gives them space to roast and brown.
4. Roast the zucchini and squash for 15 minutes. Then gently toss them 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.
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.
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 Sides
Parmesan Roasted Zucchini
Baked Zucchini Corn Fritters
Grilled Zucchini, Squash & Corn
Balsamic Tomato Zucchini Bake
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)
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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.