Roasted Veggies: Zucchini/Yellow Squash

Recipe: Roasted Zucchini/Squash

This is one of those yummy, quick, easy, last-minute types of side dishes that always seem to come in handy. When I asked hub what he wanted me to make for dinner on his birthday, he thought for 2 seconds, then said, “Chicken phillies!” I added these roasted veggies as a healthier alternative to fries.

Side note: This is just one of the many zillions of reasons why I love that guy. He’s not over-the-top or demanding. He says “Thank you” when I cook (which is just about every day, so one would think he’d take it for granted by now), and he never asks what I made for dinner; he just sits down and looks happy 🙂

I usually make this recipe with both zucchini and yellow squash, but the farmer’s market didn’t have any yellow squash the last time I was there, so…

Ingredients: Roasted Zucchini/Squash

Ingredients: serves 2-4

  • 2-4 medium zucchini and/or yellow squash
  • Extra virgin olive oil (EVOO)
  • Salt and pepper
  • Butter, for pan

Recipe: Roasted Zucchini/Squash 2

  • Preheat broiler (i.e. set oven to “Broil”).
  • Line a baking pan with aluminum foil, and rub butter over the foil.
  • Rinse zucchini/yellow squash, and cut into thin slices.
  • Place squash in a single layer on the buttered foil.
  • Rub squash with EVOO, and sprinkle with salt and pepper.
  • Broil until squash begins to brown. Serve immediately, or they will loose crispness and become a little soggy*.

*I don’t mind room temp, slightly soggy roasted veggies, but I just wanted to mention that detail.

Recipe: Roasted Zucchini/Squash 3



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  1. I always saute’ zucchini and yellow squash with onions but I never tried roasting them. Guess what I will be having this weekend 🙂

    • Joy and Sunshine says:

      Happy to help! Let me know how it turns out 🙂 Also, sauteed squash with onions sounds really yummy.

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