A simple roasted vegetable recipe that’s quick, healthy, and perfect alongside almost any dinner.

If you’re looking for an easy way to get more vegetables on the dinner table, this roasted zucchini and yellow squash recipe is such a great place to start. It’s simple, flavorful, budget-friendly, and one of the easiest side dishes you can make.

Today I’m using fresh zucchini and yellow squash, tossing them right on the pan with a little oil and seasoning, and roasting them until perfectly tender. 

This is one of those recipes that proves vegetables don’t have to be complicated to taste delicious.

What You’ll Need

* Zucchini

* Yellow squash

* Avocado oil or olive oil

* Salt

* Pepper

That’s it!

Optional seasonings:

* Garlic powder

* Italian seasoning

* Parmesan cheese

* Lemon pepper

* Fresh herbs

Why I Love Roasted Vegetables

Roasting vegetables brings out their natural sweetness and flavor in such a simple way.

And this recipe is especially great because:

* it’s quick

* it pairs with almost any protein

* it uses simple ingredients

* cleanup is easy

I was already roasting a whole chicken, so I simply added the vegetables to the oven during the last part of the cook time. 

Easy dinners are my favorite kind.

Step-by-Step Instructions

1. Chunk the vegetables.

Start by cutting the zucchini and yellow squash into bite-sized chunks.

You want pieces that are:

* fairly even in size

* large enough that they won’t become mushy while roasting

The yellow squash and zucchini together also make such a pretty colorful combination. 

2. Add oil directly on the pan.

Place the vegetables onto your bar pan or baking sheet.

Then drizzle lightly with:

* avocado oil

  or

* olive oil

Toss everything together right on the pan so the vegetables get lightly coated. 

No extra bowls required — which means fewer dishes later.

Don’t Crowd the Pan

One important roasting tip:

Don’t overcrowd your vegetables.

If vegetables are packed too tightly together, they steam instead of roast. 

So if you’re making a larger batch or adding additional vegetables:

* use two pans if needed

That little detail makes a huge difference.

3. Season simply.

I kept the seasoning very simple today with:

* salt

* pepper

But roasted squash works beautifully with lots of different seasoning blends depending on the meal you’re serving.

Sometimes simple really is best.

4. Roast until tender.

Place the pan into a:

* 400°F oven

Roast for about:

* 15–20 minutes

The exact time depends on:

* how large your pieces are

* how tender you like your vegetables

I like them tender with just a little texture left. 

Perfect Pairings

This side dish pairs beautifully with:

* roasted chicken

* grilled steak

* pork chops

* pasta dishes

* burgers

* fish

And if you grow zucchini or squash in your garden, this is such an easy way to use up extra produce during the summer months.

Why I Love This Recipe

* Healthy and simple

* Budget-friendly

* Quick side dish

* Easy cleanup

* Naturally gluten-free

* Great way to use garden vegetables

* Pairs with almost any meal

Sometimes the best recipes are the ones that are almost too easy to write down.

Want to browse the Pampered Chef tools I used in this recipe? Check them out here!

What are your favorite vegetables to roast in the oven?