Brazil Nut Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash is one of those side dishes that looks effortless but delivers serious flavor, and this version absolutely delivers. The high oven heat caramelizes the cut edges of each half-moon into something golden and slightly crispy, while the inside stays tender and sweet. Garlic, oregano, and a pinch of red pepper flakes give the whole pan a savory, aromatic kick that makes it feel far more exciting than your average vegetable side. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up and keep it feeling light. The ingredient list is refreshingly simple — just fresh produce, olive oil, and pantry spices — so there's no need to scrutinize labels or worry about hidden additives sneaking in. It pairs beautifully with grilled proteins, pasta, or grain bowls, and the whole process is straightforward enough for a busy weeknight.
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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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