Mediterranean Roasted Zucchini & Yellow Squash
This Mediterranean roasted zucchini and yellow squash dish is a simple yet flavorful way to bring the vibrant tastes of the Mediterranean to your table. Fresh zucchini and yellow squash are roasted until tender, enhanced with olive oil, garlic, herbs, and a sprinkle of Parmesan cheese. It’s light, healthy, and pairs perfectly with grilled meats, fish, or can even be enjoyed on its own as a vegetarian side. The combination of roasted squash, aromatic herbs, and olive oil creates a comforting yet refreshing flavor profile that’s perfect for any season.
Time
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Ingredients
2 medium zucchini
2 medium yellow squash
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano (or Italian seasoning)
½ tsp dried thyme (or fresh thyme leaves)
½ tsp smoked paprika (optional, for depth)
Salt and freshly ground black pepper, to taste
¼ cup grated Parmesan cheese (optional for finishing)
Fresh parsley or basil, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper or lightly oil it.
Prepare vegetables: Wash zucchini and yellow squash, trim ends, and cut them into sticks or wedges (as shown in the image).
Season: Place squash in a bowl. Drizzle with olive oil, add minced garlic, oregano, thyme, paprika (if using), salt, and pepper. Toss well to coat evenly.
Arrange on baking dish: Spread squash in a single layer. Avoid overcrowding so they roast instead of steaming.
Roast: Place in the oven and roast for 20–25 minutes, flipping halfway, until golden brown and tender.
Add finishing touch: Remove from oven, sprinkle with Parmesan cheese while hot, and let it melt slightly.
Garnish and serve: Top with fresh parsley or basil. Serve warm as a side dish with chicken, fish, or Mediterranean grains like couscous or quinoa.
Tips
Cut evenly: Slice the zucchini and squash into similar-sized sticks so they roast evenly.
Don’t overcrowd the pan: Spread them out in a single layer—if crowded, they’ll steam instead of roasting.
Use high heat: Roasting at 400°F (200°C) brings out caramelized edges and deeper flavor.
Drain excess moisture: If your squash is very watery, pat dry with a paper towel before seasoning.
Cheese boost: Add Parmesan in the last 5 minutes of roasting so it gets golden and slightly crispy.
Fresh herbs at the end: Sprinkle parsley, basil, or dill after roasting for a fresher flavor.
Variations
Mediterranean Spices: Add a pinch of za’atar, sumac, or dried rosemary for an authentic Mediterranean twist.
Cheesy version: Swap Parmesan for feta or goat cheese crumbles after roasting.
Spicy kick: Add red pepper flakes, cayenne, or a drizzle of chili oil before serving.
Garlic-lovers style: Roast whole garlic cloves alongside the squash for sweet, caramelized garlic flavor.
Lemon zest finish: Grate lemon zest over the roasted squash for brightness and extra Mediterranean flair.
Mix with other veggies: Combine with bell peppers, cherry tomatoes, or red onions for a colorful roasted medley.
Breadcrumb crunch: Sprinkle with seasoned breadcrumbs in the last few minutes of roasting for a crispy topping.
Q&A
Q1: Can I make this ahead of time?
Yes, you can roast the zucchini and squash ahead of time and store them in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
Q2: Can I use only zucchini or only yellow squash?
Absolutely! This recipe works with either one, but the combination of both adds more color and variety to the dish.
Q3: How can I make this dish vegan?
Simply skip the Parmesan cheese or replace it with nutritional yeast or vegan Parmesan.
Q4: Can I grill instead of roast?
Yes! Toss the zucchini and squash in the same seasoning and grill them over medium heat for 3–4 minutes per side. This gives a smoky Mediterranean flavor.
Q5: What dishes does this pair well with?
It’s perfect alongside grilled chicken, lamb kebabs, baked salmon, or as a side with couscous, quinoa, or a Mediterranean salad.
Nutrition (per serving, approx. 4 servings)
Calories: 95
Protein: 3 g
Fat: 6 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 3 g
Sodium: 150 mg
(Nutrition may vary depending on cheese and exact olive oil amount used.)
Conclusion
This Mediterranean Roasted Zucchini & Yellow Squash recipe is the perfect way to enjoy a healthy, flavorful, and colorful side dish that highlights the simplicity of Mediterranean cuisine. With just a few basic ingredients—olive oil, garlic, herbs, and a touch of Parmesan—you can transform humble vegetables into a vibrant and delicious dish.
It’s quick to prepare, versatile enough to complement any main course, and adaptable with endless variations. Whether you’re serving it for a weeknight dinner, a summer barbecue, or a holiday feast, this roasted squash dish brings warmth, nutrition, and authentic Mediterranean flair to your table.