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.

Karen Rankin
Source:, May 2020


Recipe Summary

10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

65 calories; protein 1.5g 3% DV; carbohydrates 3.9g 1% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 2.5g; fat 5.4g 8% DV; saturated fat 0.8g 4% DV; vitamin a iu 446.3IU 9% DV; vitamin c 21.5mg 36% DV; folate 33.3mcg 8% DV; calcium 24.4mg 2% DV; iron 0.6mg 3% DV; magnesium 22.3mg 8% DV; potassium 311.6mg 9% DV; sodium 297.1mg 12% DV.