Hey There, Veggie Lover! Let’s Roast Some Sunshine
Well, hello, kitchen friend! Hannah here—yep, the same loud-laughing, spice-loving chef from Martine’s Creole Cuisine in NOLA. If you’ve ever wandered into my French Quarter spot, you know I live for dishes that hug your soul without hogging your time. Today? We’re keeping it gloriously simple with my Roasted Zucchini & Yellow Squash. Picture this: summer’s juiciest squash, caramelized at the edges, tender inside, and singing with garlic and herbs. It’s the kind of side dish that steals the spotlight without trying—perfect for hectic weeknights or when friends pop by unexpectedly. Seriously, who doesn’t love veggies that taste like they’ve been kissed by a New Orleans breeze?
Growing up in my grandma’s kitchen, I learned that magic happens when you let ingredients shine. No fancy techniques, no fuss—just honest, vibrant food. That’s why this recipe? It’s my summer anthem. We’re talking 10 minutes of prep, one baking sheet, and boom—you’ve got golden, savory goodness. Whether you’re a seasoned cook or just figuring out your spatula, this dish is your ticket to effortless deliciousness. So tie on that apron, crank up some jazz (optional but highly recommended), and let’s turn those humble squashes into something unforgettable!
Nana’s Garden & My First “Solo” Kitchen Win
Y’all, this recipe takes me straight back to my grandma’s backyard in the Seventh Ward. Nana grew zucchini and yellow squash like they were Mardi Gras beads—overflowing and ridiculously cheerful. One sweltering July day when I was nine, she handed me a basket and said, “Make us something pretty, chère.” Heart pounding, I sliced those squashes unevenly (bless my little hands), doused them in olive oil, and shook on every spice I could reach. When they came out of the oven, slightly charred but smelling like heaven? Nana clapped her hands and laughed, “Look at you, rocking that oven like a second-line parade!” That wobbly, over-seasoned tray taught me a big lesson: imperfect food made with joy always tastes perfect. Now, every time I roast these, I feel Nana’s sassy grin pushing me to keep it real—and delicious.
Gather Your Sunshine Squad
Here’s the beautiful part—you only need 7 simple ingredients! Most live in your pantry already. Pro tip: pick squashes that feel heavy for their size (shine = freshness!). Let’s break it down:
- 1 lb yellow squash & 1 lb zucchini – Slice ’em ½-inch thick! Yellow squash adds buttery sweetness; zucchini keeps it bright. Swap in pattypan or crookneck squash if you’re feeling fancy.
- 3 tbsp olive oil – Extra virgin, please! It makes those edges crisp up golden. No EVOO? Use avocado oil—it’s got a high smoke point and lets the veggie flavors pop.
- ½ tsp garlic powder – Trust me, powder > fresh here. It clings evenly without burning. If you’re garlic-obsessed (hi, me too), add an extra pinch!
- ½ tsp Italian seasoning – My little cheat code for herbaceous depth. No blend? Mix dried oregano, basil, and thyme (equal parts). Fresh herbs? Toss ’em on after roasting.
- ¼ tsp black pepper – Freshly cracked is chef magic. It wakes up all the other flavors.
- ½ tsp sea salt – Flaky salt adds texture and enhances natural sweetness. If using table salt, reduce to ¼ tsp—it’s saltier!
See? Pantry superheroes to the rescue!
Let’s Roast: Your Foolproof Dance Steps
Ready for the easiest kitchen tango ever? Follow these steps—I’ve tucked in all my chef hacks for crispy, non-soggy success!
Step 1: Preheat that oven to 425°F (220°C)! ➔ Why so hot? High heat = caramelization, not steaming. If your oven runs cool, bump to 435°F.
Step 2: In a large bowl, toss squash and zucchini with olive oil, garlic powder, Italian seasoning, pepper, and salt. ➔ Hack alert: Use your hands! Massage that oil and spice into every nook. Bowl too small? Do it in batches—crowding = sad, soggy squash.
Step 3: Spread veggies in a single layer on a baking sheet. ➔ Non-negotiable, y’all! Overlapping makes ’em steam. No parchment paper? Lightly grease the pan—but parchment prevents sticking and saves cleanup.
Step 4: Roast for 20–25 minutes, flipping halfway. ➔ Set that timer! At 10 minutes, shuffle ’em around with a spatula for even browning. Watch for golden edges and fork-tender centers—thicker slices might need 5 extra minutes.
Step 5: Pull ’em out when they’re kissed by the sun (a.k.a. beautifully browned)! ➔ Hot tip: Let ’em rest 2 minutes on the sheet. They’ll crisp up even more!
Plating: Keep It Easy & Gorgeous
Darlin’, this dish dresses itself! I pile it high in a rustic ceramic bowl or on a big platter family-style. Sprinkle with fresh parsley or basil for a pop of green. At Martine’s, we serve it alongside blackened catfish or smoky jambalaya—the bright squash cuts through rich flavors beautifully. For a veggie feast? Add roasted cornbread and a tangy cucumber salad. Pro move: Drizzle with lemon-tahini sauce or a pinch of chili flakes right before serving. Simple, vibrant, and oh-so-Instagrammable!
Shake It Up: 5 Tasty Twists
Feeling adventurous? Here’s how to riff on this recipe:
- Cheesy Dream: Toss with ¼ cup grated Parmesan or feta post-roasting. Melty magic!
- Spicy NOLA Kick: Add ¼ tsp cayenne or Cajun seasoning with the spices. Laissez les bon temps rouler!
- Mediterranean Vibes: Swap Italian seasoning for za’atar + top with olives and lemon zest.
- Protein Power: Throw in chickpeas or diced tofu before roasting. Vegan glory!
- Low-Carb Love: Skip the squash and use sliced eggplant or bell peppers. Same method, same deliciousness.
Hannah’s Heart-to-Heart: Why This Recipe Sticks
Okay, real talk: This dish started as my “I’m too tired to cook” lifesaver during Martine’s chaotic opening days. I’d roast trays between dinner rushes, nibbling straight off the sheet pan. (Don’t tell my line cooks!) Over time, I tweaked it—less oil, hotter oven, garlic powder instead of minced—to nail that crispy-tender balance. Funny story: Once, during a live cooking demo, I accidentally used cinnamon instead of garlic powder. The crowd? They actually loved the “sweet heat” twist! (I still double-check my spice jars now.) The lesson? Recipes evolve, mistakes spark creativity, and squash is the most forgiving friend you’ll ever have. Make it yours!
Your Burning Questions—Answered!
Q: Why are my veggies soggy?
A: Three culprits: overcrowded pan (single layer is key!), low oven temp (check that dial!), or skipping the flip. Also, pat squash dry before tossing—extra moisture is the enemy!
Q: Can I prep this ahead?
A: Yes! Slice squash, store in an airtight container with a paper towel (absorbs moisture) for up to 2 days. But season and roast right before serving—otherwise, they’ll weep and soften.
Q: Air fryer option?
A: Absolutely! Toss as directed, then air fry at 400°F for 10–15 mins (shake basket every 5 mins). Faster, crispier, but smaller batches.
Q: Freezer-friendly?
A> Honestly? Not really. Thawed roasted squash turns mushy. But leftovers keep 3 days refrigerated—revive ’em in a hot skillet!
Light, Bright & Right Nutrition
⏱️ Prep: 10 min | 🍴 Cook: 25 min | 🍽 Serves: 4
🔥 Calories: ~120/serving | 🥒 Carbs: 7g | 🧈 Fat: 9g | 🧂 Sodium: 310mg | 🌿 Fiber: 2g
Packed with vitamins C and B6, plus a hydrating crunch! Gluten-free, vegan, and naturally low-carb.
Roasted Zucchini & Yellow Squash
- Total Time: 35 minutes
- Yield: 4
Description
This side dish is a celebration of summer’s best, brought to life with just a few pantry staples. Roasted zucchini and yellow squash, kissed with garlic and herbs, are golden on the outside and tender within. It’s the kind of simple pleasure that lets the vegetables shine—easy enough for a weeknight, but elegant enough for guests.
Ingredients
Vegetables:
• 1 lb yellow squash, sliced ½-inch thick
• 1 lb zucchini, sliced ½-inch thick
Seasonings:
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/2 tsp sea salt
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss squash and zucchini with olive oil and all seasonings.
Spread vegetables in a single layer on a baking sheet.
Roast for 20–25 minutes, flipping halfway through, until edges are golden and centers are tender.
Serve warm and enjoy the simple, savory goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120 per serving
- Sodium: 310mg per serving
- Fat: 9g per serving
- Carbohydrates: 7g per serving
- Fiber: 2g per serving
Final Thoughts: Sunshine on a Sheet Pan ☀️
And there you have it, my veggie-loving friend—Roasted Zucchini & Yellow Squash, the kitchen hug you didn’t know you needed. It’s a recipe that shows off summer’s best without fuss or fancy tricks. Whether you’re cooking for yourself, feeding the fam, or throwing together a last-minute potluck platter, this dish always brings that warm, golden energy to the table.
I hope every crispy, caramelized bite reminds you that delicious doesn’t have to be difficult—and that sometimes the most comforting meals come from the simplest ingredients and a little love. So go ahead, make it your own, play with the spices, share it with someone you love, and keep shining in that kitchen of yours. Nana would be proud.
Until next time—keep that oven hot and your heart even hotter.
Love & roasted veggies,
