Herb-Roasted Zucchini and Squash Medley
A simple vegetable side dish with summer squash and zucchini, tossed with fresh garden herbs and a touch of lemon, for a light and flavorful accompaniment. This mediterranean-inspired vegetarian ready in about 35 minutes pairs medium zucchini, medium yellow squash, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 3 tbsp extra-virgin olive oil
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Slice 2 medium zucchini and 2 medium yellow squash into 1/2-inch thick rounds. Place in a large bowl with 1 tsp chopped fresh thyme, 1/2 tsp chopped fresh rosemary, 3 tbsp extra-virgin olive oil, 1 zested and juiced lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping once halfway, until edges are golden and tender.
- Step 3: Remove from oven and serve warm as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Zucchini and Squash Medley take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Zucchini and Squash Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Herb-Roasted Zucchini and Squash Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Zucchini and Squash Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Zucchini and Squash Medley?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
