The Easiest Way to Get Crispy Roasted Zucchini and Yellow Squash Every Time
Learn the simple, tried-and-true method for roasting zucchini and yellow squash to achieve perfectly tender insides and crispy, caramelized edges every time. This quick and easy recipe is a game-changer for making healthy eating delicious and simple.
Equipment
- large baking sheet Can be lined with parchment paper for easier cleanup
- Large bowl
- Spatula Optional, for tossing veggies
Ingredients
Main Ingredients
- 1 lb Yellow squash Choose firm, brightly colored squash
- 1 lb Zucchini Choose firm ones
- 3 tbsp Extra virgin olive oil Use a good quality oil
- 0.5 tsp Garlic powder
- 0.5 tsp Italian seasoning Usually rosemary, oregano, basil, thyme
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper Freshly ground is best
Instructions
- Prep Your Oven and Pan: Preheat your oven to a hot 400°F (200°C). This higher heat is key to getting those crispy edges. While it heats, grab a large baking sheet. For easier cleanup, you can line it with parchment paper, but sometimes roasting directly on the metal helps with crisping.
- Chop the Veggies: Wash your squash and zucchini really well. Trim off the ends. Now, slice them into pieces that are roughly the same size – about 1/2 inch thick circles or half-moons. Uniform size means they'll all cook at the same rate!
- Season Generously: Put the sliced squash and zucchini into a large bowl. Drizzle the extra virgin olive oil over them. Sprinkle the garlic powder, Italian seasoning, sea salt, and black pepper over the top. Now, toss everything gently with your hands or a spatula until all the pieces are nicely coated in the oil and seasonings.
- Roast 'Em Up: Spread the seasoned veggies out on your prepared baking sheet in a single layer. This is CRUCIAL for crispiness! If they're crowded, they'll steam instead of roast. If you have too many for one sheet, use two. Pop the sheet into your preheated oven.
- Roast Until Tender and Golden: Roast for about 20-25 minutes. Around the 15-minute mark, you can give them a little stir or flip some pieces to ensure even browning. You're looking for the squash to be tender when pierced with a fork and to have some lovely golden-brown, slightly caramelized spots.
- Serve Hot: Carefully remove the baking sheet from the oven. Let them cool just for a minute, then transfer to a serving dish. They are best enjoyed immediately when they're at their crispy peak!
Notes
Tips for Success:
- Don't Skip Drying: Zucchini and squash contain a lot of water. For extra crispiness, you can lay the cut pieces out on paper towels for 10-15 minutes before tossing with oil, and even pat them dry with more paper towels. Less water = more crisp!
- Spread 'Em Out: Use multiple pans if needed. A single layer with space between pieces is key.
- Hot Oven is Your Friend: Roasting at 400°F helps achieve that lovely caramelization and tender-crisp texture.
- Cut Uniformly: This ensures everything is ready at the same time.
- Listen to Your Oven: Roasting times can vary. Start checking around 20 minutes. Storage:
Store any leftover roasted squash and zucchini in an airtight container in the refrigerator for 3-4 days. They will lose some crispiness.
To reheat, the microwave is fastest but makes them softer. For the best texture, spread back on a baking sheet and warm in a 350°F oven or pop them in an air fryer until heated through.
- Don't Skip Drying: Zucchini and squash contain a lot of water. For extra crispiness, you can lay the cut pieces out on paper towels for 10-15 minutes before tossing with oil, and even pat them dry with more paper towels. Less water = more crisp!
- Spread 'Em Out: Use multiple pans if needed. A single layer with space between pieces is key.
- Hot Oven is Your Friend: Roasting at 400°F helps achieve that lovely caramelization and tender-crisp texture.
- Cut Uniformly: This ensures everything is ready at the same time.
- Listen to Your Oven: Roasting times can vary. Start checking around 20 minutes. Storage:
Store any leftover roasted squash and zucchini in an airtight container in the refrigerator for 3-4 days. They will lose some crispiness.
To reheat, the microwave is fastest but makes them softer. For the best texture, spread back on a baking sheet and warm in a 350°F oven or pop them in an air fryer until heated through.