As the weather heats up, our minds turn to light, refreshing meals that showcase the best of what’s in season. And there are few vegetables more iconic of summer than zucchini and squash! Not only are they incredibly versatile, but they’re also packed with nutrients and can be prepared in a multitude of ways.
In this article, we’ll explore 18 mouthwatering roasted zucchini and squash recipes that are perfect for warm weather cooking. From classic pairings like garlic parmesan to bold flavors like balsamic glaze and spicy cajun, there’s something here for everyone. Whether you’re a seasoned cook or just starting out, these recipes will inspire you to get creative with your summer squash and zucchini.
So let’s dive in and explore the many delicious ways we can enjoy roasted zucchini and squash this summer!
Garlic Parmesan Roasted Zucchini and Squash
Get ready to delight your taste buds with this simple yet flavorful recipe that showcases the sweetness of zucchini and squash. This side dish is perfect for accompanying your favorite proteins or as a snack on its own.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss zucchini and squash slices with olive oil, salt, and pepper until well coated.
3. Add minced garlic and toss to combine.
4. Transfer the vegetable mixture to a baking sheet in a single layer.
5. Sprinkle Parmesan cheese evenly over the top of the vegetables.
6. Roast for 20-25 minutes or until tender and golden brown.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Balsamic Glazed Roasted Zucchini and Squash
Roasting brings out the natural sweetness of zucchini and squash, which is perfectly balanced by a rich balsamic glaze. This easy recipe makes a delicious side dish or vegetarian main course.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the zucchinis and squash into 1-inch thick slices.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until they are evenly coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 20-25 minutes, or until tender and caramelized.
6. While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl.
7. Remove the vegetables from the oven and brush with the balsamic glaze.
8. Return to the oven for an additional 2-3 minutes, or until the glaze is sticky and bubbly.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Herb-Roasted Zucchini and Summer Squash Medley
A flavorful and vibrant summer side dish that brings out the natural sweetness of zucchini and summer squash, enhanced by a blend of aromatic herbs.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium summer squash (such as yellow crookneck or pattypan), sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini and summer squash with olive oil, garlic, parsley, and basil until evenly coated.
3. Season with salt and pepper to taste.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Spicy Cajun Roasted Zucchini and Squash
Elevate your veggie game with this flavorful and spicy twist on roasted zucchini and squash. This recipe combines the natural sweetness of summer vegetables with the bold flavors of Cajun spices.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 1 tsp Cajun seasoning
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chicken broth
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini and squash with olive oil, Cajun seasoning, garlic powder, salt, and pepper until evenly coated.
3. Spread the vegetable mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
5. If using cheese, sprinkle over the vegetables during the last 10 minutes of roasting.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Lemon Herb Roasted Zucchini and Yellow Squash
Brighten up your dinner table with this flavorful and healthy side dish! This recipe combines the natural sweetness of zucchini and yellow squash with the brightness of lemon and the subtle earthiness of fresh herbs.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium yellow squashes, sliced into 1/4-inch thick rounds
– 2 lemons, juiced (about 2 tablespoons)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together lemon juice, olive oil, garlic, and parsley.
3. Add zucchini and yellow squash slices to the bowl; toss to coat with the lemon-herb mixture.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until tender and lightly caramelized.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Feta and Mint
This recipe highlights the sweet and savory flavors of roasted zucchini and squash, elevated by the tanginess of feta cheese and the freshness of mint. Perfect as a side dish or light lunch.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the zucchinis and squash into 1-inch (2.5 cm) cubes.
3. Place the vegetables on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
4. Roast for 20-25 minutes or until tender and lightly browned.
5. Remove from oven and top with crumbled feta cheese and chopped mint leaves.
6. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Honey Glazed Roasted Zucchini and Squash
This recipe brings out the natural sweetness of zucchini and squash with a hint of honey, creating a perfect balance of flavors. Perfect as a side dish or main course, this roasted delight is sure to please.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 2 tbsp olive oil
– 2 tbsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the zucchini and squash into 1-inch slices.
3. In a large bowl, whisk together olive oil, honey, salt, and pepper.
4. Add the sliced vegetables to the bowl and toss until they are evenly coated with the glaze.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until tender and caramelized.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Basil Pesto
Elevate your summertime meals with this vibrant and flavorful side dish that showcases the best of the season. Tender zucchini and squash roasted to perfection, paired with a burst of fresh basil pesto.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup freshly made basil pesto (see below for recipe)
– 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice the zucchinis and squash into 1-inch thick rounds.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until coated.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
6. Remove from oven and top with basil pesto and Parmesan cheese.
7. Serve warm or at room temperature.
Basil Pesto Recipe:
(For this recipe, use store-bought or homemade basil pesto)
– 1/4 cup freshly made basil pesto
Garlic and Thyme Roasted Zucchini and Squash
This simple recipe brings out the natural sweetness of zucchini and squash by pairing them with the savory flavors of garlic, thyme, and olive oil. Perfect for a quick weeknight dinner or as a side dish for your next barbecue.
Ingredients:
– 2 medium-sized zucchinis
– 1 medium-sized yellow squash
– 3 cloves of garlic, minced
– 2 sprigs of fresh thyme
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Cut the zucchinis and squash into bite-sized wedges.
3. In a large bowl, toss the vegetables with minced garlic, thyme, and olive oil until evenly coated.
4. Season with salt and pepper to taste.
5. Spread the vegetable mixture on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Roasted Zucchini and Squash with Parmesan Crisps
Roasted Zucchini and Squash with Parmesan Crisps: A Simple yet Flavorful Side Dish
Roasting brings out the natural sweetness in zucchini and squash, while a sprinkle of parmesan cheese adds a delightful crunch. This recipe is perfect for a weeknight dinner or as a side dish for your next barbecue.
Ingredients:
– 2 medium-sized zucchinis
– 1 medium-sized yellow squash
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup grated parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the zucchinis and squash into 1-inch pieces.
3. In a large bowl, toss the vegetables with olive oil, garlic, salt, and pepper until they are evenly coated.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
6. While the vegetables are roasting, sprinkle parmesan cheese over them and return to the oven for an additional 2-3 minutes or until the cheese is melted and crispy.
7. Garnish with chopped parsley if desired.
Cooking Time: 22-28 minutes
Rosemary and Olive Oil Roasted Zucchini and Squash
This recipe brings out the natural sweetness of zucchini and squash by pairing it with the earthy flavor of rosemary and the richness of olive oil. Perfect as a side dish or added to salads, this roasted vegetable medley is sure to please.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Slice the zucchini and squash into 1/2-inch thick rounds.
3. In a large bowl, toss the vegetables with olive oil, chopped rosemary, salt, and pepper until evenly coated.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
Roasted Zucchini and Squash with Toasted Almonds
Roasted Zucchini and Squash with Toasted Almonds Recipe
This recipe showcases the natural sweetness of roasted zucchini and squash paired with the crunch and nutty flavor of toasted almonds. It’s a perfect side dish for any occasion.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 medium-sized yellow summer squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup toasted almonds (see note)
– Optional: 1 clove garlic, minced for added flavor
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss zucchini and squash with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and slightly caramelized.
5. While the vegetables are roasting, toast the almonds by placing them in a dry skillet over medium heat for 2-3 minutes or until fragrant.
6. Remove the roasted vegetables from the oven and sprinkle with toasted almonds.
7. Serve warm or at room temperature.
Note: To toast almonds, simply place them in a dry skillet over medium heat for 2-3 minutes or until fragrant, stirring frequently to prevent burning.
Maple Dijon Roasted Zucchini and Squash
This sweet and savory side dish brings together the flavors of maple syrup, Dijon mustard, and roasted zucchini and squash. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and impressive to serve.
Ingredients:
– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 2 tbsp maple syrup
– 1 tbsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together maple syrup, Dijon mustard, and olive oil.
3. Add the sliced zucchini and squash to the bowl; toss until well coated with the glaze.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
7. Garnish with chopped parsley, if desired.
8. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Red Pepper Flakes
A flavorful and healthy side dish that highlights the natural sweetness of zucchini and squash, elevated by a spicy kick from red pepper flakes. This recipe is perfect for a quick weeknight dinner or as a delicious accompaniment to your favorite grilled meats.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together zucchini, squash, olive oil, red pepper flakes, salt, and pepper until the vegetables are evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the vegetables are tender and lightly caramelized.
5. Garnish with fresh parsley or cilantro leaves, if desired. Serve hot.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Fresh Dill
Roasted Zucchini and Squash with Fresh Dill: A flavorful and healthy summer side dish that brings out the natural sweetness of zucchini and squash, perfectly balanced by the freshness of dill.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium yellow squashes, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss zucchini and squash slices with olive oil, salt, and pepper until they’re evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized, flipping halfway through.
5. Remove from the oven and sprinkle with chopped fresh dill.
6. Serve hot, garnished with additional dill if desired.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Balsamic Reduction
Elevate your summer vegetables with this simple yet flavorful recipe that combines the natural sweetness of zucchini and squash with the tanginess of balsamic glaze. Perfect for a quick weeknight dinner or as a side dish for your next barbecue.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium yellow summer squashes, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup balsamic vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss zucchini and squash slices with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly caramelized.
4. While the vegetables are roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat.
5. Reduce heat to low and cook for an additional 10-15 minutes or until glaze has thickened slightly.
6. Serve roasted zucchini and squash with balsamic reduction spooned over the top.
Cooking Time: 35-40 minutes
Roasted Zucchini and Squash with Lemon Zest
This recipe brings together the sweetness of summer squash and zucchini, elevated by the brightness of lemon zest. Perfect as a side dish or add it to your favorite salads for a pop of color.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together zucchini, yellow squash, olive oil, lemon juice, lemon zest, salt, and pepper until the vegetables are evenly coated.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until the vegetables are tender and lightly caramelized.
5. Garnish with fresh herbs, if desired. Serve hot.
Cooking Time: 20-25 minutes
Roasted Zucchini and Squash with Garlic Butter Sauce
Elevate your vegetable game with this simple yet flavorful recipe that highlights the natural sweetness of roasted zucchini and squash. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss zucchini and squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly caramelized.
4. Meanwhile, melt the butter in a small saucepan over medium heat.
5. Add minced garlic and cook for 1 minute or until fragrant.
6. Serve roasted zucchini and squash with garlic butter sauce spooned on top. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to savor the flavors of summer with these 18 delicious roasted zucchini and squash recipes! From classic pairings like garlic parmesan and balsamic glaze, to international twists like spicy Cajun and maple dijon, there’s something for everyone. Try adding fresh herbs like basil or rosemary, or incorporating crumbled feta cheese for a tangy kick. Whether you’re looking for a quick and easy side dish or a main course, these recipes are sure to please. So go ahead, get roasting, and enjoy the sweet taste of summer!
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