Cashew Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — the cut edges caramelize into something almost sweet, while the centers stay tender and silky. Garlic, oregano, and a pinch of red pepper flakes give every piece a savory, herby kick that makes this feel far more exciting than a basic vegetable side. A finishing squeeze of lemon juice and a handful of fresh parsley brighten the whole dish right before it hits the table. The ingredient list is completely straightforward — just fresh produce, olive oil, and pantry spices — so there's zero guesswork about hidden nut-based oils or blended seasonings that might sneak in unwanted ingredients. Spacing the squash out on the baking sheet is the one technique worth paying attention to; it's what separates deeply golden, roasted pieces from a soggy, steamed pile. This is the kind of effortless side that pairs with almost anything and disappears fast, so consider making a double batch.
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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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