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• This Is My Favorite Zucchini And Squash Recipe
• Ingredients & Substitutions
• How To Roast Zucchini And Squash
• My Recipe Tips
• Roasted Zucchini And Squash (Easy Recipe) Recipe card
• Seasoning Variations
• Serving Ideas
• More Zucchini And Squash Recipes
• Recipe Reviews

This Is My Favorite Zucchini And Squash Recipe

I love the ease and simplicity of throwing any and all kinds of veggies in the oven, but let me tell you, there’s something special about this roasted zucchini and squash recipe . A few somethings, actually:

• Caramelized, tender, savory, and a little sweet – The tenderness of perfectly cooked zucchini and squash shines in its own way that hits different. Roasting brings out their sweetness, while my easy seasoning blend leans herby, garlicky, and savory.
• All the summer vibes – I try to avoid turning on the oven when it’s super hot in the summer, but I’ll make an exception for summer squash. And you should, too. 😉
• Simple ingredients – You probably have all you need in your pantry, and this is a vegetable side dish you can feel good about.
• Fast and easy – These cook much faster than most roasted vegetables . If you don’t have time for roasted cauliflower , carrots , or broccoli , you probably still have time to roast zucchini and squash! And most of that time is hands-off.

If that wasn’t enough, this is one of my best zucchini and squash recipes when you have too much squash to use up. I come back to it every year. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini and squash recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Zucchini And Squash – Slice both types of summer squash into uniform 1/2-inch thick circles. You can also do it with just one or the other, or follow my recipes for baked zucchini (cut a different way) or yellow squash instead.
• Olive Oil – Adds flavor, promotes browning, and helps the seasonings stick. I’ve also made this roasted squash and zucchini recipe with avocado oil.
• Seasonings – My go-to blend is Italian seasoning mix (make it in 5 minutes with dried oregano, marjoram, basil, thyme, rosemary, and sage!), garlic powder , sea salt, and black pepper. Since the roasting time is quick here, you can also swap in fresh minced garlic. See my seasoning variations below for other flavor options!

How To Roast Zucchini And Squash

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season. In a large bowl, drizzle the veggies with olive oil. Season with the Italian seasoning, garlic powder, sea salt, and black pepper. Toss to coat.
2. Roast. Arrange the squash in a single layer on a large baking sheet ( this is my favorite that never sticks!), and bake in the oven until tender.
3. Broil (optional). Place the roasted zucchini and squash under the broiler for a few minutes to get some browning. I always include this step!

My Recipe Tips

• Cut even slices, and not too thin. I recommend 3/8- to 1/2-inch rounds, which cook fast enough but don’t get mushy too easily. And slicing them all the same thickness helps them cook at the same rate.
• Do you have to line the pan? I use this USA-made pan and don’t even need to line it — it never sticks and is easy to clean. But you can certainly line with parchment paper if you want to! I don’t recommend foil for roasted zucchini and squash, as it’s prone to sticking.
• Don’t crowd the pan. Each piece should be flat on the pan without overlapping, ideally with some space between the pieces. If they’re packed or overlapping, you’ll get a steaming effect and miss out on that delicious caramelization.
• Be careful not to overcook. Zucchini and squash recipes are best when they’re tender but still have a little bite. Don’t let them get mushy! A good sign of doneness is when they’re no longer opaque bright white, and I also poke them with a fork to check.
• Watch closely when broiling. I always do the broiling step to get browning and a deeper flavor, but vegetables can go from browned to burned fast. Check every minute or so!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Zucchini (sliced, 1/2 inch thick) ▢
• 1 lb Yellow squash (sliced, 1/2 inch thick) ▢
• 3 tbsp Olive oil ▢
• 1/2 tsp Italian seasoning ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C).
2. In a large bowl, drizzle the sliced zucchini and squash with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper. Toss to coat.
3. Arrange the vegetables in a single layer on a large baking sheet . You can line it with parchment paper first, or simply spray with cooking spray like I do.
4. Roast zucchini and squash in the oven for 10-12 minutes , until tender.
5. Optional step: If you want the zucchini browned more, broil for 3-6 minutes.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get perfectly tender, evenly roasted zucchini and squash.
• Variations: Check out my seasoning variations below for other flavor options.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I usually warm leftover squash and zucchini in the oven again, or pop the slices in my air fryer at 350 degrees F. The microwave leaves the vegetables more mushy.
• Freeze: I recommend flash freezing on a sheet pan in a single layer first (this prevents sticking). Once solid, transfer to a zip lock bag and keep in the freezer for up to 3 months. If you want to freeze the vegetables raw, follow my method for freezing zucchini (it works for squash too!).

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Zucchini And Squash

Seasoning Variations

The above is my simplest roasted squash and zucchini recipe, but ypu can mix it up! Here are some variations I’ve made:

• Spicy – Add chili powder, cayenne, or red pepper flakes with the seasoning. Sometimes I swap it all for a teaspoon of Cajun seasoning .
• Lemon – Add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest at the same time as the olive oil. You can also simply sprinkle the zucchini and squash with my lemon pepper seasoning before roasting, or serve with lemon wedges at the end.
• Onions – Sometimes I throw in thinly sliced onions with the squash. They caramelize in the oven!
• Fresh Herbs – While my baked zucchini and squash recipe already includes dried herbs, you get a more herby feel if you use fresh. You can replace the dried herbs with 1/2 to 1 tablespoon fresh, or just sprinkle extra fresh herbs on top after roasting. I like basil, parsley, or thyme.
• Butter – Drizzle the vegetables with a little melted butter (or even my compound butter) after roasting for a cozy finish. It’s the same trick I use to add extra flavor to air fryer potatoes and sauteed mushrooms !
• Cheesy – After adding oil and seasonings, toss with grated parmesan cheese before roasting. This is similar to my air fryer zucchini , but you can do it with mixed squash and use the oven, too.

Serving Ideas

Zucchini and squash recipes go with just about anything! Here are some of my favorite pairings with this one:

• Chicken – The slightly sweet flavor of roasted vegetables pairs wonderfully with juicy paprika chicken or garlic lemon chicken , but feel free to keep it super simple with my healthy baked chicken breast or chicken leg quarters .
• Seafood – Roasted zucchini and squash go with almost any fish! I like them with grilled salmon or baked cod on weeknights. If you’re feeling fancy, try my pan fried scallops .
• Steak – For a hearty meal, make my seared ribeye recipe or marinated flank steak .
• Bowls – These are delicious added to other dishes, too! I like to toss them with spaghetti squash and parmesan, serve them over greens with sun-dried tomatoes and feta, or swap the squash in my butternut squash salad to make it more summery.

More Zucchini And Squash Recipes

Zucchini and squash are my favorite summer vegetables, so I have lots more recipes with them. All of these can be made with one or both of these veggies:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Zucchini And Squash (Easy Recipe)

My roasted zucchini and squash recipe is simply seasoned with Italian herbs and garlic powder, and baked to perfection. Just 15 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/zucchini-and-squash/

Ingredients

• 1 lb Zucchini (sliced, 1/2 inch thick)
• 1 lb Yellow squash (sliced, 1/2 inch thick)
• 3 tbsp Olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C).
2. In a large bowl, drizzle the sliced zucchini and squash with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper. Toss to coat.
3. Arrange the vegetables in a single layer on a large baking sheet . You can line it with parchment paper first, or simply spray with cooking spray like I do.
4. Roast zucchini and squash in the oven for 10-12 minutes , until tender.
5. Optional step: If you want the zucchini browned more, broil for 3-6 minutes.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get perfectly tender, evenly roasted zucchini and squash.
• Variations: Check out my seasoning variations below for other flavor options.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I usually warm leftover squash and zucchini in the oven again, or pop the slices in my air fryer at 350 degrees F. The microwave leaves the vegetables more mushy.
• Freeze: I recommend flash freezing on a sheet pan in a single layer first (this prevents sticking). Once solid, transfer to a zip lock bag and keep in the freezer for up to 3 months. If you want to freeze the vegetables raw, follow my method for freezing zucchini (it works for squash too!).

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)