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. Source:, May 2020

Karen Rankin


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; 5.4 g total fat; 0.8 g saturated fat; 297 mg sodium. 312 mg potassium; 3.9 g carbohydrates; 1.2 g fiber; 3 g sugar; 1.5 g protein; 446 IU vitamin a iu; 22 mg vitamin c; 33 mcg folate; 24 mg calcium; 1 mg iron; 22 mg magnesium;