slices of roasted squash

Roasted Summer Squash

One of my all-time most popular summer squash recipes, this delicious roasted squash is sure to become a family favorite. 

Course Side Dish, Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 6 servings (approximate)
Calories 78 kcal
Author The Gracious Pantry


  • 4 large zucchini (store large, not home garden large)
  • 2 large yellow squash (crookneck)
  • 2 tsp. garlic powder
  • 1/2 tsp. black pepper, ground
  • olive oil in an oil sprayer (see link above)
  • 1/4 cup grated parmesan cheese
US Customary - Metric


  1. Preheat oven to 350 degrees F.

  2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.

  3. Spray a cookie sheet with a light coat of olive oil.

  4. Line up your squash slices like little soldiers. Don't worry about leaving any space between them. They'll cook just fine scrunched together.

  5. Spray a very light coat of olive oil over the top of the squash.

  6. Sprinkle your spices, including the parmesan over the squash.

  7. Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.

  8. Allow to cool slightly and serve.

Recipe Notes

The data below is a ballpark figure. Exact nutrition data is not possible. This data does not include oil in oil sprayer.


Nutrition Facts
Roasted Summer Squash
Amount Per Serving (6 g)
Calories 78 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 3mg1%
Sodium 84mg4%
Potassium 863mg25%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin A 680IU14%
Vitamin C 56.8mg69%
Calcium 99mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.