Anti Inflammatory Roasted Zucchini and Yellow Squash with Herbs
Roasting summer squash at high heat is one of the simplest ways to coax out deep, caramelized flavor, and this dish delivers exactly that in under 30 minutes. Zucchini and yellow squash are both rich in antioxidants and pair beautifully with extra virgin olive oil, which is widely recognized as one of the most supportive fats you can cook with. The minced garlic, oregano, and a pinch of red pepper flakes add warmth and complexity without relying on anything processed or inflammatory. Spreading the pieces in a single layer is the key move here — it lets the oven do the work of browning those cut edges instead of steaming everything into mush. A finishing squeeze of lemon juice brightens the whole platter and adds a little extra punch that makes this feel restaurant-worthy. This recipe serves four as a side, so it's easy to pull together on a weeknight or bring to the table alongside whatever protein you've got going. Clean ingredients, bold flavor, and genuinely zero fuss.
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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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