Simple Roasted Zucchini & Squash

5.0
(2)
2 Reviews

This simple roasted zucchini and squash recipe is perfect for when you have extra squash on hand. Serve this easy side dish alongside grilled or roasted chicken or steak.

By
Karen Rankin
Karen Rankin
Karen Rankin

Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen.

EatingWell's Editorial Guidelines
Updated on April 19, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Jessica Ball, M.S., RD
Jessica Ball
Reviewed by Dietitian Jessica Ball, M.S., RD
Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes.
EatingWell's Editorial Guidelines
8149648.jpg
Prep Time:
10 mins
Additional Time:
25 mins
Total Time:
35 mins
Servings:
8
Yield:
4 cups
Nutrition Profile:
Low-Carb Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound medium zucchini, sliced diagonally (1/2-inch)

  • 1 pound medium summer squash, sliced diagonally (1/2-inch)

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon salt

  • ½ teaspoon ground pepper

  • ½ cup loosely packed thinly sliced fresh basil

  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Preheat oven to 475 degrees F. Toss zucchini, squash, oil, salt and pepper together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast until softened and charred in spots, 20 to 25 minutes. Let cool on the pan for 5 minutes; transfer to a serving bowl and toss with basil and parsley. Serve hot or at room temperature.

Originally appeared: EatingWell.com, May 2020

Nutrition Facts (per serving)

65 Calories
5g Fat
4g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1/2 cup
Calories 65
% Daily Value *
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 2g 3%
Total Fat 5g 7%
Saturated Fat 1g 4%
Vitamin A 446IU 9%
Vitamin C 22mg 24%
Folate 33mcg 8%
Sodium 297mg 13%
Calcium 24mg 2%
Iron 1mg 3%
Magnesium 22mg 5%
Potassium 312mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

5678271.jpg
Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)
1 hr 35 mins
6613168.jpg
Quick Pickled Zucchini Ribbons
35 mins
Spiralized Zucchini & Summer Squash Casserole
Spiralized Zucchini & Summer Squash Casserole
30 mins
Layered Fall Salad with Squash & Mozzarella
Layered Fall Salad with Squash & Mozzarella
30 mins
overhead shot of balsamic roasted zucchini on a sheet pan
Balsamic Roasted Zucchini with Feta
35 mins
6930436.jpg
Roasted Butternut Squash & Root Vegetables
40 mins
5487426.jpg
Caprese Stuffed Portobello Mushrooms
40 mins
6610113.jpg
Olive Oil-Braised Summer Squash
30 mins
5678401.jpg
Creamy Vegan Butternut Squash Carbonara
45 mins
Roasted Fingerling Potatoes on a baking sheet
Roasted Fingerling Potatoes
25 mins
Garlic-Rosemary Roasted Potatoes
Garlic-Rosemary Roasted Potatoes
45 mins
Roasted Butternut Squash & Pear Quinoa Salad
Roasted Butternut Squash & Pear Quinoa Salad
55 mins
6450369.jpg
Roasted Summer Squash
20 mins
Melting Sweet Potatoes with Herbs & Garlic
Melting Sweet Potatoes with Herbs & Garlic
1 hr 10 mins
4575422.jpg
Roasted Butternut Squash
1 hr
lemon rosemary melting potatoes
Lemon-Rosemary Melting Potatoes
1 hr 10 mins