Roasted Summer Squash

Roasted Summer Squash

Choosing quick-roasting vegetables like zucchini and summer squash is obvious when you need a fast side dish for dinner. Olive oil, salt, and pepper are the only seasonings you’ll need and this recipe will be on the table in just 20 minutes.


  • 1 pound zucchini and/or yellow summer squash (about 2 medium)
  • 1½ teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper


  • Preheat oven to 425°F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into ¼-inch-thick slices.
  • Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.