Almond Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old, and this herb-kissed version delivers golden, caramelized edges with a tender center that's hard to resist. The combination of zucchini and yellow squash brings a little color contrast to the plate, while garlic, oregano, and a pinch of red pepper flakes give every bite a savory kick with just enough warmth. Spacing the pieces out on the baking sheet is the real trick here — it lets the oven do its thing and roast rather than steam, so you get that satisfying browning instead of soggy slices. A finishing squeeze of lemon and a handful of fresh parsley brighten everything up and make it feel a little more special without any extra effort. The ingredient list is refreshingly short and completely free of tree nuts, so there's no label-reading stress or swapping required — just straightforward, wholesome produce and pantry staples. It works beautifully as a weeknight side alongside grilled proteins or pasta, and leftovers are genuinely great tossed into a grain bowl the next day.
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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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