This oven roasted zucchini and squash recipe uses thick 1-inch pieces, high heat, and plenty of pan space. The result is browned at the edges, tender in the centers, and firm enough to avoid a soggy texture.
Use 2 medium zucchini and 2 medium yellow squash for 4 servings. Toss them with 1½ tablespoons olive oil, ¾ teaspoon kosher salt, and ½ teaspoon black pepper, then roast at 425°F for 20–25 minutes.
Cut and Season Oven Roasted Zucchini and Squash
- Heat the oven to 425°F. Place a large rimmed sheet pan inside while the oven heats, if you want extra browning.
- Rinse and thoroughly dry 2 medium zucchini and 2 medium yellow squash. Moisture on the surface can slow browning.
- Cut the vegetables into 1-inch-thick rounds. If the squash is especially large, halve it lengthwise first, then cut it into 1-inch pieces.
- Toss the pieces with 1½ tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Coat every piece lightly without leaving excess oil in the bowl.
Thick pieces hold their shape during roasting. Thin slices cook quickly and release more water, which can make the finished vegetables soft instead of browned-tender.
Arrange Oven Roasted Squash and Zucchini on the Sheet Pan
Spread the seasoned zucchini and yellow squash across the hot sheet pan in a single layer. Leave about 1 inch between pieces, and do not let them overlap.
That spacing allows hot air to circulate and moisture to escape. If the vegetables are crowded, use two sheet pans rather than piling them together. Crowding steams the squash and prevents the cut sides from developing color.
For the most even result, place rounds with one cut side touching the pan. Keep the pieces in a single layer from edge to edge, with no deep clusters of vegetables.
Roast Until Browned
Roast at 425°F for 20–25 minutes. Turn the pieces with a spatula after about 12 minutes so both cut sides contact the pan.
Begin checking at 20 minutes. The vegetables are ready when the edges and undersides are visibly browned, the centers are fork-tender, and the pieces still hold their shape. They should feel soft when pierced but not collapse or release a pool of liquid.
If the centers are tender but the edges need more color, roast for another 3–5 minutes. If the vegetables are soft and pale, the pan was likely crowded or the pieces were too thin. Serve the 4 portions immediately while the browned edges are crispest.
Recipes with Zucchini and Squash: Three Flavor Variations
Start with the same thick-cut method, then use one of these additions for a distinctly flavored side dish.
- Garlic-Parmesan: Add 2 finely minced garlic cloves with the oil, salt, and pepper. Roast as directed, then sprinkle with ¼ cup finely grated Parmesan during the final 2 minutes. The cheese should melt and lightly brown without burning the garlic.
- Lemon-herb: Roast the vegetables with the base seasoning. After they come out of the oven, toss them with the zest and juice of 1 lemon and 2 tablespoons chopped fresh parsley. Add the lemon after roasting to keep its flavor bright.
- Smoky chili-lime: Add 1 teaspoon smoked paprika and ½ teaspoon chili powder to the oil, salt, and pepper. Roast as directed, then finish with the zest and juice of 1 lime. The paprika darkens the edges while the lime balances the smoky seasoning.
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