Roasted Zucchini & Yellow Squash


I mentioned previously that we make a roasted chicken pretty much every weekend. It’s one of my daughter’s favorites, so how can I deny her? Since I’m not a huge chicken fan, my favorite part of making a roasted chicken is roasting vegetables. 🙂

Roasting is by far my favorite method for cooking vegetables. It really brings out each vegetable’s individual flavors. They’re even better roasted with garlic or onions – doesn’t garlic and onions make everything taste better? Roasting also adds a certain level of smokiness to the vegetables and the slightly burnt parts are my favorite.

Roasted vegetables are also perfect for meal planning. Roast some vegetables over the weekend and use them throughout the week. I love using roasted vegetables in sandwiches, salads, omelets, pasta dishes – basically everything. The opportunities are endless.

So back to the zucchini and squash! The weather has only just started warming up, but this past weekend, I saw that organic zucchini and squash were already available at our local grocery store. I know they’re not quite in-season yet, but I couldn’t resist.

The great thing about spring and summer vegetables is they’re not as thick and fibrous as fall and winter vegetables, so they cook much faster. These were in and out of the oven in less than 20 minutes! They were so good and a nice change from the heartier vegetables we’ve been roasting these past few months.


  • 2 yellow squash, cut or sliced into desired size
  • 2 zucchinis, cut or sliced into desired size
  • 5-6 cloves garlic, large pieces halved, smaller pieces kept whole
  • olive oil
  • garlic powder
  • salt & pepper


  1. Preheat oven to 350º
  2. Line baking sheet with parchment paper
  3. As you’re cutting squash & zucchinis, place on top of lined parchment paper baking sheet (no need for extra bowls)*
  4. Add garlic
  5. Drizzle with olive oil and toss – you’re not looking for sopping wet, but you do want the vegetables glistening
  6. Add garlic powder, salt and pepper**
  7. Roast for 12-20min, depending on size***
  8. Taste vegetables and adjust seasoning, if needed


*Be careful not to over-crowd the vegetables. You will risk steaming them vs roasting.

**I don’t have a measurement here because it’ll depend on how many vegetables you have and preferences. I prefer seasoning more with garlic powder (pretty much because it’s makes everything yum) and minimize the salt.

**The amount of vegetables you’ll need will vary based on the size. Do not feel overwhelmed with a full tray of vegetables, they will cook down significantly as they roast.



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