Roasted Zucchini and Squash make the perfect pairing! Sliced, seasoned, and roasted, they make a delicious and healthy side dish.
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Roasting transforms zucchini and squash into a flavorful, caramelized delight! Give this recipe a try when you need a fast-and-easy side dish.
Why You’ll Love This Roasted Zucchini and Squash Recipe
- Utter simplicity, maximum flavor: You won’t need advanced culinary skills to excel at this recipe! It’s literally slice, season, and slide into the oven. Yet, the flavors that emerge are surprisingly complex.
- Healthy and hearty: Loaded with nutrients, a heap of these roasted veggies on your plate make for a guilt-free side dish.
- Versatility in simplicity: These can be layered in a sandwich, tossed with cubed cheeses and meats antipasto style, or enjoyed as an accompaniment to your favorite protein. These roasted zucchinis and squashes are like a blank canvas eager to pair with your cravings!
Ingredients Needed to Make This Baked Zucchini and Squash Recipe
Ingredient quantities for this homemade roasted vegetables recipe are located in the recipe card at the end of the post.
- Zucchini
- Yellow squash
- Italian seasoning
- Salt
- Pepper
- Olive oil
- Balsamic vinegar
How to Make Oven Roasted Zucchini and Squash {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb roasted vegetables. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Preheat oven to temperature listed on recipe card (at the end of the post).
Prepare zucchini and squash, slicing them approximately 1/2″ thick, and add to a large bowl.
In a small bowl, prepare sauce with all remaining ingredients except balsamic vinegar.
Add sauce to zucchini and squash and toss to coat, making sure everything is mixed and coated.
Place vegetables in a single layer on a large, rimmed baking sheet…
and lightly splash on balsamic vinegar to taste.
⭐ TIP: Not a balsamic vinegar fan? Feel free to skip it!
Bake at 400 F for 15 mins, toss vegetables or rotate the pan, then bake for another 10 minutes.
⭐ TIP: Be careful not to overbake, or the vegetables will release their water and become soggy.
Tips and Tricks for Making Roasted Zucchini and Squash
- Size matters: When slicing your zucchini and squash, consistency is key. Aim for half-inch pieces, allowing for even roasting.
- The perfect bake: Space your veggies out on the baking sheet to avoid steaming. A golden-brown crust is what you’re after.
- Watch the clock: Keep a close eye on your roasting time. Overcooking leads to sogginess, which we want to avoid!
- Flavor flex: Season your zucchini and squash with Italian seasoning or mix it up with your favorite herb blend to suit your palate.
Nutrition Facts for This Easy Roasted Zucchini and Squash Recipe
Per serving (4 total servings):
- 103 calories
- 8g fat
- 3g protein
- 5g net carbs
More Healthy Side Dishes
- Make broccoli and carrots oven roasted for the entire family!
- Roasted Brussels sprouts are one of the more delicious, crunchy, and very popular keto side dishes!
- Enjoy this medley of the best roasted vegetables recipe you may ever have! Yes, they taste that great!
- Hard to believe you can make radishes taste this great, but this particular oven-roasted radish recipe will blow your mind!
- This particular roasted sugar snap peas recipe wins the award for best-tasting vegetable recipe that you never imagined could taste great!
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Roasted Zucchini and Squash
Ingredients
- 4 cups zucchini sliced 1/2” thick
- 4 cups yellow squash sliced 1/2” thick
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- balsamic vinegar to taste (optional)
Instructions
- Preheat oven to 400 F.
- Prepare zucchini and squash and add them to a large bowl.
- In a small bowl, prepare sauce with all remaining ingredients except balsamic vinegar.
- Add sauce to zucchini and squash and toss to coat, making sure everything is mixed and coated.
- Place vegetables in a single layer on a large, rimmed baking sheet and lightly splash on balsamic vinegar to taste.
- Bake at 400 F for 15 mins, toss vegetables or rotate the pan, then bake for another 10 minutes. Be careful not to overbake or the vegetables will release their water and become soggy.
- Serve and enjoy!
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
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