Low Sugar Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat is one of those simple moves that completely transforms humble vegetables into something golden, caramelized, and deeply savory. Every ingredient here is exactly what it sounds like — fresh squash, good olive oil, garlic, and a handful of dried and fresh herbs — so there's nothing hidden to second-guess. For anyone keeping a close eye on added sugars, this kind of dish is a genuine relief because the flavor comes entirely from the vegetables themselves and the heat of the oven, not from sauces or seasonings that sneak in sweeteners. The red pepper flakes add a gentle kick, the garlic gets fragrant and slightly crispy at the edges, and that optional squeeze of lemon at the end brightens everything up beautifully. Spacing the pieces out on the baking sheet is the small but crucial step that gets you those gorgeous golden edges instead of a soggy pile. It works as a quick weeknight side, a topping for grains, or honestly just something to eat straight off the pan while dinner finishes up.
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total), cut into ½-inch half-moons
- 2 medium yellow squash (about 1 lb total), cut into ½-inch half-moons
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or leave it unlined.
- 2
In a large bowl, toss the zucchini and yellow squash with the olive oil, garlic, oregano, red pepper flakes, salt, and black pepper until every piece is evenly coated.
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