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Roasted Zucchini and Squash are covered in a creamy mustard sauce, topped with cheddar cheese and baked until gooey and delicious. This easy side dish is ready in under 45 minutes!
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (1) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (1)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini-6.jpg)
This recipe was originally published in January 2017. It has been updated for content and photos.
When the squash and zucchini are in season, it's the perfect time to roast them. Because there is just SO MUCH. You've got to come up with new ways to cook it.
This Roasted Squash and Zucchini has such a great flavor with the mustard sauce and cheddar cheese. So simple, but so delicious. This has become a favorite way of eating squash in my house.
Next time you need an easy side dish, the zucchini and squash casserole is the way to go!
Jump to:
- Why This Recipe Works
- Step By Step Instructions
- Expert Tips
- Frequently Asked Questions
- Make it a Meal
- More Squash Favorites
- You May Also Like These Other Roasted Vegetable Recipes
- Recipe
- 💬 Comments
Why This Recipe Works
- The squash and zucchini are sliced thin so they cook through fully;
- The cheese is added at the end to ensure it doesn't burn while the squash roasts;
- It's super easy and a great way to get everyone to eat their veggies!
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Step By Step Instructions
Preheat oven to 375F degrees. Slice zucchini and summer squash horizontally into thin strips (about ¼" thick). I find using a mandolin to be helpful for this step.
Lightly salt and place in a colander for 10 minutes to draw out excess moisture. Dry with paper towels.
Drizzle about 1 teaspoon of olive oil in the bottom of a baking dish. Place one layer of squash in the bottom of the pan.
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (2) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (2)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini.jpg)
Spread a thin layer of Dijon mustard on top of the squash. Put another payer of squash, in a crisscross pattern. Cover with a thin layer of Dijon mustard. Continue until all squash has been layered and mustard used up. Drizzle olive oil on the top and place in oven.
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (3) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (3)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini-2.jpg)
Bake for 20 minutes. Remove from oven and sprinkle with cheese.
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (4) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (4)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini-3.jpg)
Bake for another 10-15 minutes, or until cheese is bubbling and starting to brown. If the cheese has not browned, you can stick it under the broiler for a few minutes - just make sure you don't burn it.
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (5) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (5)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini-8.jpg)
Expert Tips
- Lightly salt the zucchini and squash and let it sit in a colander 10 minutes before cooking. This helps draw out excess water so the zucchini and squash casserole doesn't come out watery.
- If the cheese isn't brown enough, place it under the broiler for a couple minutes to let it get browned and bubbly. Watch it to make sure it doesn't burn.
- For best results, use a mandolin to slice the zucchini and squash into ¼" slices.
Frequently Asked Questions
- How do you make zucchini not soggy? You can salt it and let it sit 10 minutes before adding it to the baking dish to draw out some of the moisture.
- Do you peel yellow squash? You do not need to peel the yellow squash or zucchini in this recipe.
- Should I remove zucchini seeds? You do not need to remove the zucchini seeds. The whole thing is edible! However, if you happen to have a zucchini with very large seeds, you can remove them if desired.
- Is yellow squash similar to zucchini? Both are from the squash family and have a relatively mild flavor. Yellow squash tends to have more seeds, but they are still edible. They can be substituted for each other in recipes.
- Should you salt zucchini before cooking? You can lightly salt zucchini and place it in a colander for about 10 minutes to draw out the moisture. This will help prevent it from becoming soggy. Dry it then cook it.
![Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (6) Roasted Squash and Zucchini with Mustard Sauce - Went Here 8 This (6)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2019/08/roasted-squash-and-zucchini-5.jpg)
Make it a Meal
- Start your meal with this delicious Strawberry Spinach Salad (it's sooooo good!);
- Serve the roasted zucchini and squash with the Crawfish Pie, these easy Grilled Cornish Game Hens or these Grilled Lamb Chops;
- They also go well with these Easy Scalloped Potatoes, these Sauteed Mushrooms or these Crispy Roasted Potatoes.
- Don't forget dessert....serve this Lemon Chiffon Pie, this Fruit Galette, or these Mini Pavlovas (with berries and lemon curd).
More Squash Favorites
- Easy Grilled Squash;
- Oven Fried Squash;
- Calabacitas;
- Butternut Squash Soup;
You May Also Like These Other Roasted Vegetable Recipes
- Parmesan Roasted Asparagus;
- Grilled Fruit Kebabs (not exactly a vegetable, but you get the gist);
- Curry Roasted Winter Vegetables;
- Korean Cauliflower Wings;
- Browse ALL the Vegetable Recipes!!
Did you make this roasted zucchini and squash recipe? Rate the recipe and leave a comment to let me know how it turned out 🙂
Recipe
Zucchini and Summer Squash with Mustard Sauce
Roasted Zucchini and Squash are covered in a creamy mustard sauce, topped with cheddar cheese and baked until gooey and delicious. This easy side dish is ready in under 30 minutes!
4.93 from 14 votes
Print Rate
Course: Side Dish
Cuisine: American, French
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 89kcal
Author: Danielle Wolter
Ingredients
- 2 small to medium sized summer squash
- 2 small to medium sized zucchini squash
- ½ cup Dijon mustard
- 1 tbsp. Olive oil
- ½ cup sharp cheddar cheese (6-8 oz.)
Instructions
Preheat oven to 375 degrees. Slice zucchini and summer squash horizontally into thin strips (¼" thick).
Lightly salt and place in a colander for 10 minutes to draw out excess moisture. Dry with paper towels.
Drizzle about 1 teaspoon of olive oil in the bottom of a baking dish. Place one layer of squash in the bottom of the pan.
Spread a thin layer of Dijon mustard and a sprinkle of salt and pepper on top of the squash. Put another payer of squash, in a crisscross pattern. Cover with a thin layer of Dijon mustard, salt and pepper. Continue until all squash has been layered.
Drizzle olive oil on the top and place in oven. Bake for 20 minutes.
Remove from oven and sprinkle with cheese. Bake for another 10-15 minutes, or until cheese is bubbling and starting to brown.
Expert Tips:
- Lightly salt the zucchini and squash and let it sit in a colander 10 minutes before cooking. This helps draw out excess water so the zucchini and squash casserole doesn't come out watery.
- If the cheese isn't brown enough, place it under the broiler for a couple minutes to let it get browned and bubbly. Watch it to make sure it doesn't burn.
- For best results, use a mandolin to slice the zucchini and squash into ¼" slices.
Nutrition
Serving: 6oz. | Calories: 89kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 526mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 34.2mg | Calcium: 132mg | Iron: 0.8mg
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Reader Interactions
Comments
Demeter
This is such an easy side dish that can be paired with just about anything for dinner. Loved it!Reply
Danielle
Thanks Demeter!
Reply
Amy | The Cook Report
I love the sound of this side dish, that sauce sounds fantastic!Reply
Danielle
Thanks Amy!
Reply
kim
What a fabulous recipe! So easy and tasty! This is one that I'll be making again and again!Reply
Danielle
Thanks Kim!
Reply
Kelly Anthony
I love squash in the summer especially when it is covered in mustard and cheese. This will make a great side dish at our next summer get together.Reply
Danielle
Hope you get a chance to try it Kelly!
Reply
Julia
What a delicious recipe for a side dish and packed with so much flavor.Reply
Danielle
Thanks Julia!
Reply
Paula Montenegro
The never-ending quest for zucchini recipes at this time of the year! This is a wonderful idea. I never ever would've thought of adding mustard! Oh, I must try this!Reply
Danielle
It's just so good with the mustard!
Reply
Liz
I've been looking for new ways to use zucchini and I love that this recipe has such a unique flavor combination! Thank you!Reply
Danielle
You're welcome Liz!
Reply
Demeter
Thank you for saving us from our normal zucchini dishes. This was a perfect change to get us out of our rut. So flavorful!Reply
Danielle
You're welcome Demeter!
Reply
Lisa Huff
Great timing, we have so much squash and zucchini around and I'm loving that sauce!Reply
Danielle
Thanks Lisa!
Reply
kathy
Great way to use zucchini!Reply
Kathy
Looks like a great recipe and easy, I'm always looking for new ideas for our squash
Reply
Danielle@wenthere8this
It was very tasty and so easy to make too!
Reply
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