Caffeine Free Roasted Zucchini and Yellow Squash with Herbs
Roasting summer squash at high heat is one of those simple techniques that completely transforms humble vegetables into something genuinely craveable. The zucchini and yellow squash caramelize at the edges, turning golden and slightly crisp while staying tender inside — a texture you just can't get from steaming or sautéing. Garlic, oregano, and a pinch of red pepper flakes bring warmth and depth to every bite, and a finishing squeeze of lemon juice lifts the whole dish with a bright pop of freshness. Everything on this ingredient list is naturally free of stimulants, so there's no label-reading required and no hidden surprises. It's the kind of side dish that works alongside almost anything — grilled proteins, pasta, grain bowls, or even just crusty bread. The prep is minimal and the payoff is big, making this an easy weeknight win that feels a little more special than it has any right to.
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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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