Name: Roasted Zucchini and Squash Bake Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 medium yellow squash; 2 small-medium zucchini; 1 tablespoon olive oil (or spray oil); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon red chili flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; few shakes ground black pepper; grated parmesan cheese (Violife vegan parmesan recommended)

There’s something so satisfying about a simple, vibrant side dish that bursts with flavor and color. This Roasted Zucchini and Squash Bake Recipe is exactly that—a delightful blend of tender squash and zucchini, seasoned just right, and roasted to golden perfection. Trust me, it’s a keeper on any weeknight table.

This image shows an even spread of small zucchini and yellow squash pieces on a white marbled surface. The vegetables are cut into roughly equal bite-sized cubes and are scattered in a single layer. They are seasoned with black pepper flakes and sprinkled with fine shreds of a light-colored cheese. The texture of the vegetables looks slightly soft but mostly fresh, with some edges showing slight roasting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Zucchini and Squash Bake Recipe
Top Tip
How to Serve Roasted Zucchini and Squash Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Zucchini and Squash Bake Recipe

Why You'll Love This Recipe

I’ve made this Roasted Zucchini and Squash Bake Recipe countless times, and it never fails to impress. Whether you're making a quick side or adding a bit of veggie goodness to a cozy dinner, this dish is easy, flavorful, and incredibly versatile.

Simple and Quick: Ready in 20 minutes, it’s perfect for busy days or last-minute guests.
Flavorful with a Kick: A mix of oregano, basil, chili flakes, and garlic powder brings depth and a gentle heat.
Customizable: You can swap out herbs or add cheese, tailoring it to your taste—or keep it vegan.
Healthy and Colorful: This dish is low calorie, full of fiber, and makes your plate look inviting.

Ingredients & Why They Work

Every ingredient in this Roasted Zucchini and Squash Bake Recipe plays a role in creating that perfect balance of flavor and texture. Let’s break down why each one is here and some tips on choosing the best produce and seasonings.

Flat lay of two medium fresh yellow squash, two small-medium vibrant green zucchini, a small white ceramic bowl of golden olive oil, a small white bowl with dried oregano, a small white bowl with dried basil, a small white bowl with red chili flakes, a small white bowl with garlic powder, a small white bowl with coarse salt, a small white bowl with ground black pepper, and a small white bowl of grated parmesan cheese, all perfectly arranged with balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Squash: Offers a mild, slightly sweet flavor and beautiful yellow color; choose firm, blemish-free squash.
Zucchini: Adds a tender bite and subtle earthiness; pick small to medium-sized zucchinis to avoid watery texture.
Olive Oil: Helps the veggies roast evenly and develop a nicely browned exterior; extra virgin olive oil enhances flavor.
Dried Oregano: Brings warmth and earthiness; dried herbs concentrate their flavor, making them ideal for roasting.
Dried Basil: Adds a sweet, aromatic note that pairs beautifully with squash and zucchini.
Red Chili Flakes: Just a pinch to give a subtle spicy kick without overpowering the dish.
Garlic Powder: Infuses savory depth quietly, so every bite tastes delicious without the sharpness of raw garlic.
Salt & Black Pepper: Essential to bring out the natural sweetness and balance flavors.
Parmesan Cheese (optional): For a cheesy, nutty finish; I love using Violife vegan parmesan, but traditional Parmesan works great too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Roasted Zucchini and Squash Bake Recipe is because you can personalize it to suit whatever you have on hand or your mood.

Variation: Sometimes I add cherry tomatoes or sliced bell peppers for a pop of color and extra sweetness—it turns into a whole roasted veggie medley!
Dietary Modifications: To make it keto-friendly, swap the parmesan for extra cheese like mozzarella or cheddar, and add some toasted pine nuts for crunch.
Herb Swaps: Fresh herbs like thyme or rosemary work beautifully if you have them—just add them in the last 5 minutes of roasting to keep their brightness.

Step-by-Step: How I Make Roasted Zucchini and Squash Bake Recipe

Chopped pieces of green and yellow zucchini are spread out in one even layer on a white marbled surface. Each piece has a textured look with bits of black pepper and seasoning sprinkled all over. Thin strands of white shredded cheese are scattered lightly across the zucchini chunks, adding a soft contrast to the slightly charred edges. The pieces vary in size but are mostly small squares and half-moon shapes, showing a fresh and cooked mix. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

I start by preheating my oven to 425°F. That high heat is key to getting the veggies tender on the inside and nicely caramelized on the outside. Then, I line a baking sheet with parchment paper to make cleanup super easy—no scrubbing the pan later!

Step 2: Cut the Veggies

Next, I quarter the squash and zucchini into roughly 1-inch chunks. You want the pieces to be similar in size so they cook evenly. If I’m short on time, I sometimes slice them into rounds, but chunks really soak up the seasoning better.

Step 3: Toss with Oil and Spices

Place the veggies on the baking sheet, drizzle them with olive oil, and sprinkle on oregano, basil, red chili flakes, garlic powder, salt, and pepper. Then, I toss everything right on the sheet—using my hands or two spoons works well—to coat evenly without making extra dishes.

Step 4: Roast Until Golden and Tender

Pop the pan into the oven and roast for 15-18 minutes. Around 15 minutes, I like to check and give everything a gentle toss to brown all sides evenly. Look for a lightly golden color and tender texture—if your oven runs hot, keep an eye to avoid burning.

Step 5: Add Cheese and Serve

The final touch is sprinkling parmesan cheese if you’re using it. It melts beautifully and adds a nutty flavor that takes the dish to the next level. Serve warm as a side or toss into salads and grain bowls—I’ve even used leftovers in wraps!

Top Tip

After making this Roasted Zucchini and Squash Bake Recipe many times, I’ve learned that a few small tweaks make all the difference in flavor and texture. These tips help you avoid common pitfalls and get consistently delicious results.

Don’t Skimp on Heat: Roasting at 425°F helps caramelize the veggies without drying them out—lower temps can make them soggy.
Toss Mid-Roast: Give the pan a little shake or use a spatula to turn veggies halfway through for even browning.
Use Parchment Paper: It prevents sticking and keeps your baking sheet spotless. Trust me, your cleanup will be much faster.
Customize Your Spice Mix: If you’re unsure about chili flakes, start with less—you can always add more later for extra heat.

How to Serve Roasted Zucchini and Squash Bake Recipe

Roasted Zucchini and Squash - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or basil over the top for a fresh, herbal note. A squeeze of lemon juice brightens things up, especially on hot days. When I’m feeling indulgent, an extra dusting of parmesan finishes it off beautifully.

Side Dishes

This roast pairs wonderfully with grilled chicken, baked fish, or even as a hearty addition to grain bowls. I often serve it alongside quinoa or wild rice to soak up any extra flavor, making for a satisfying meal.

Creative Ways to Present

For dinner parties, I like to layer this bake with fresh mozzarella and tomato slices for a colorful vegetable gratin look. You can also serve it warm in individual ramekins topped with cheese for a charming presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats well, though I recommend warming it in the oven or a toaster oven to restore some crispiness instead of microwaving, which can make it soggy.

Freezing

Freezing roasted zucchini and squash can affect texture, so I usually avoid it. But if you must, freeze in a single layer on a baking sheet first, then transfer to freezer bags. Thaw in the fridge overnight and reheat thoroughly before serving.

Reheating

When reheating, I like to spread the veggies on a baking sheet and roast at 375°F for about 10 minutes to bring back some crunch and warmth. A quick sauté in a hot pan also works nicely if you’re in a rush.

Frequently Asked Questions:

Can I use fresh herbs instead of dried in this recipe?

Absolutely! Fresh herbs like thyme, rosemary, or basil add a bright, fresh flavor. If using fresh, add them in the last 5 minutes of roasting to avoid burning and preserve their aroma.

How can I prevent the squash from getting soggy when roasted?

To keep the squash from getting soggy, cut the pieces into uniform sizes and roast at a high temperature (425°F). Also, avoid overcrowding the pan so the heat circulates and the veggies brown evenly.

Can I make this recipe vegan?

Yes! This recipe is naturally vegan if you skip the parmesan cheese or replace it with a vegan parmesan alternative, like Violife, which melts beautifully and adds that cheesy flavor.

What are some good main dishes to serve with this bake?

Roasted meats like grilled chicken, baked salmon, or pork chops pair wonderfully with this bake. It also complements vegetarian mains such as quinoa patties or lentil loaf for a hearty meal.

Final Thoughts

This Roasted Zucchini and Squash Bake Recipe is one of those reliable, tasty dishes I keep coming back to because it’s easy, healthy, and always crowd-pleasing. Once you try it, you’ll see how versatile and flavorful these simple veggies can be. Give it a try, and I promise it’ll become a favorite in your kitchen too!