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Mediterranean Oven-Roasted Zucchini Squash

Fall in love with squash with this easy vegetarian recipe. Serve as a side dish or turn it into a whole meal by serving with couscous or brown rice.

Serves 4
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
78 calories per serving


> 2 medium zucchini or yellow squash
> 1 tbsp canola oil
> 1/4 cup tzatziki
> 2 tbsp sliced almonds
> 2 tbsp pomegranate seeds
> 1 tbsp chopped dill


Preheat oven to 450°F. Halve the zucchini lengthwise. On the cut-side of each zucchini, make very shallow cuts in a diagonal crisscross pattern. Season cut-sides of zucchini generously with salt and let sit 10 min.
Pat the zucchini dry with paper towels. In an oven-safe 12-inch skillet, heat the oil on medium. Add zucchini, cut-side down, and cook 3–5 min., until deeply browned but not burnt, without moving. Flip zucchini. Place skillet in oven and roast 15–20 min., until zucchini are very tender.
To serve, top with the tzatziki, almonds, pomegranate seeds, and dill.

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