Oven Roasted Zucchini and Squash

If you’re searching for the best way to make zucchini and squash irresistible, this Oven Roasted Zucchini and Squash recipe is your answer. Perfectly tender with lightly crisp edges, this roasted vegetable dish is packed with rich garlic flavor and smoky seasoning thanks to Branch & Vine Garlic Oil and Bacon Sea Salt. It’s a simple side dish that elevates any meal, ready in just 20 minutes.

This recipe is ideal for busy weeknights, meal prep, or when you need a healthy, flavorful veggie option that actually tastes amazing.

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Why This Recipe Works

• High-heat roasting creates perfectly caramelized edges.
• Branch & Vine Garlic Oil adds deep, infused garlic flavor.
• Bacon Sea Salt brings a smoky, savory depth you can’t get with regular salt.
• Minimal ingredients yet incredible flavor.
• Naturally healthy, low-carb, and gluten-free.

This is a go-to, no-fail vegetable recipe for home cooks who want easy, delicious sides.

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Ingredients

• 2 medium zucchini, quartered lengthwise and chopped
• 2 medium yellow squash, quartered lengthwise and chopped
• 1 tablespoon Branch & Vine Garlic Oil
• 1 teaspoon garlic powder
• ½ teaspoon Bacon Sea Salt
• ½ teaspoon fresh cracked black pepper
• Optional: minced parsley for garnish

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Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

2. Season the Vegetables

Add the chopped zucchini and squash to a large mixing bowl. Drizzle with Branch & Vine Garlic Oil. Season with garlic powder, Bacon Sea Salt, and black pepper. Toss until evenly coated.

3. Spread on Baking Sheet

Arrange the vegetables in a single layer to ensure even roasting.

4. Roast

Bake for 15–20 minutes, shaking the pan halfway through. Vegetables should be tender with lightly golden edges.

5. Serve

Transfer to a serving platter and garnish with fresh parsley if desired.

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Variations

Add Parmesan

Sprinkle freshly grated Parmesan during the last 5 minutes of roasting for a salty, cheesy finish.

Add Heat

Mix in red pepper flakes or a dash of chili powder before roasting.

Italian Herb Version

Add dried oregano, basil, and thyme for an Italian-inspired flavor profile.

Lemon Zest Finish

Add fresh lemon zest after roasting for brightness and acidity.

Panko Crunch

Sprinkle seasoned panko breadcrumbs during the last 5 minutes for a crispy top layer.

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Serving Suggestions

This roasted zucchini and squash pairs well with:

• Grilled chicken, steak, pork chops, or shrimp
• Baked salmon or pan-seared fish
• Pasta dishes or lasagna
• Rice bowls, quinoa bowls, or grain salads
• Omelets, frittatas, or breakfast scrambles
• BBQ dishes like ribs, brisket, or pulled pork

It also works beautifully as:

• A meal-prep veggie for the week
• A topping for salads
• A filling for wraps or pita sandwiches

Pro Tips for Perfect Roasted Zucchini and Squash

• Cut evenly: Uniform pieces ensure even cooking.
• Don’t overcrowd the pan: Crowding leads to steaming instead of roasting.
• Use parchment paper: Helps prevent sticking and promotes caramelization.
• High heat is key: 425°F ensures crisp edges instead of soggy vegetables.
• Flip halfway: Creates even browning on all sides.
• Finish with fresh herbs: Adds brightness and color.

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Frequently Asked Questions

1. How do I keep roasted zucchini and squash from getting soggy?

Use high heat, avoid overcrowding the pan, and toss with only enough oil to lightly coat the vegetables.

2. Can I make this recipe ahead of time?

Yes. Store roasted vegetables in an airtight container for up to 3–4 days. Reheat in an air fryer or oven for the best texture.

3. Can I add onions, peppers, or other vegetables?

Absolutely. Just choose vegetables with similar cooking times, such as bell peppers, cherry tomatoes, or mushrooms.

4. Can I use frozen zucchini or squash?

Fresh is best for roasting. Frozen vegetables release more moisture and will not crisp as well.

5. Do I need to peel the zucchini or squash?

No. The skin is tender, edible, and full of nutrients.