Beef Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash doesn't need much to shine, and this herb-roasted version proves it. Zucchini and yellow squash get tossed in olive oil with minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, where the cut edges caramelize into something genuinely irresistible. The key is spreading everything in a single layer so the pieces roast rather than steam — that's what gives you those golden, slightly crispy edges instead of a soggy pile. A finishing squeeze of lemon juice and a scatter of fresh parsley lift the whole dish and make it feel a little more special than your average weeknight side. It's entirely plant-based and built from pantry staples, so there's no need to check labels or worry about hidden animal-based ingredients sneaking in. Serve it alongside pasta, grain bowls, or anything else that could use a bright, garlicky vegetable on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!