Roasted Summer Squash

Name: Roasted Summer Squash
Prep time: PT10MIN
Cook time: PT25MIN
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 2 medium yellow squash (about 1 pound), sliced into 1/2-inch rounds or half-moons; 2 medium zucchini, sliced into 1/2-inch rounds or half-moons; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley or thyme (plus more for garnish); 1/4 cup grated Parmesan cheese (optional)

Recipe By Rachel Anne |Updated 2025-08-17 |14 Comments

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Roasted Summer Squash

PREP10 min

COOK25 min

This Roasted Summer Squash recipe transforms fresh squash into a golden, caramelized side that’s easy, healthy, and bursting with vibrant summer flavor.

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4SERVINGS

Ingredients

2 medium yellow squash (about 1 pound), sliced into 1/2-inch rounds or half-moons
2 medium zucchini, sliced into 1/2-inch rounds or half-moons
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or thyme (plus more for garnish)
1/4 cup grated Parmesan cheese (optional)

Instructions

1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2
Wash and dry the squash and zucchini. Slice into 1/2-inch thick rounds or half-moons.
3
In a large bowl, toss the squash with olive oil, minced garlic, salt, pepper, and chopped fresh herbs.
4
Spread the squash in a single, even layer on the prepared baking sheet. Do not overcrowd.
5
Roast for 20-25 minutes, flipping once halfway through, until the squash is tender and golden brown at the edges.
6
Optional: Sprinkle with grated Parmesan and extra herbs. Serve hot, straight from the oven.