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This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It’s the perfect summer side dish.

Roasted zucchini and squash
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Zucchini and squash give us those nostalgic vibes of summer dinners on the patio. So here’s a recipe that that makes the best of summer’s bounty: Roasted Zucchini and Squash! These vegetables go hand in hand with Italian-style herbs like oregano and basil. Topped with a bit of melty Parmesan cheese, they’re absolute perfection! This recipe is very easy to make, and you can whip up the rest of your meal while it bakes. Here’s everything you need to know!

Ingredients for roasted zucchini and squash

You don’t need lots of ingredients to make zucchini and squash taste amazing! We love how they pair with Italian herbs and a Mediterranean-style preparation. Here’s what you’ll need:

  • Zucchini and yellow summer squash (see notes below on size)
  • Olive oil & salt
  • Dried oregano and basil: the powerhouse herbs! You can also substitute Italian seasoning if you have it
  • Onion powder and garlic powder: these add big savory flavor
  • Parmesan cheese: you can omit it for vegan, or add a few sprinkles of vegan Parmesan after roasting

Love yellow squash? Check out these Yellow Squash Recipes to Try!

Roasted zucchini and squash

Small zucchini and squash are preferable, but not required

For roasted zucchini and squash, it looks prettier to have veggies that are on the smaller side. That way, they make lovely bite-sized rounds. Sometimes, summer zucchini can be massive! You can use it here, but we’d recommend slicing the rounds in half. Also very large zucchini and squash can tend to have very large seeds, which don’t taste as good as the smaller versions. So look for small to medium small vegetables.

Want to use all zucchini or all squash? You can do that too! Follow this recipe or go to Baked Zucchini and Roasted Yellow Squash.

Roasted zucchini and squash

How to roast zucchini and squash: a few tips!

Zucchini and squash roast pretty quickly: all you need is 15 minutes! We like this method because it’s pretty hands off. Sauteed zucchini requires a bit of babysitting by the pan, but with roasted you can walk away and prep the rest of your meal. Here are the basics for roasted zucchini and squash: memorize the basic idea and make it on repeat!

  • Slice into ¼ inch-thick slices. 1/4-inch seems to be just right for a quick roast time: it takes longer if you cut it thicker (and it’s not as tasty).
  • It needs a good amount of salt. The kosher salt in the recipe below should suffice, but you can always add more pinches after roasting.
  • Roast about 15 minutes at 425 degrees: just until tender! It’s quicker than most vegetables since the texture is fairly soft.
  • Add the Parmesan cheese at the 8 minute mark: and rotate the trays! Adding the Parmesan halfway through helps it melt but not get too browned. Rotate the trays to the opposite racks to make sure everything cooks evenly.
Roasted zucchini and squash

Make it a meal! Ways to serve it

This healthy roasted zucchini and squash goes with so many different main dishes! The Mediterranean vibe is customizable to lots of different meal options. You can even throw it into pasta (preferably the cream sauce pasta below). Here are a few great ways that we like to serve it, with a focus on summer dinners:

More zucchini recipes

Summer is all about zucchini and summer squash! Here are a few more zucchini and squash recipes you might enjoy:

This roasted zucchini and squash recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. (Or, sprinkle on some Vegan Parmesan!)

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Roasted zucchini and squash

Roasted Zucchini and Squash

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It’s the perfect summer side dish.


  • 1 pound zucchini (about 2 medium small or 3 to 4 small)
  • 1 pound squash (2 medium small)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 ¼ teaspoon kosher salt
  • 2/3 cup shredded Parmesan


  1. Preheat the oven to 425 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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