Celery Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — caramelized edges, tender centers, and a kitchen that smells incredible. Zucchini and yellow squash get tossed with olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, and the result is deeply savory with just enough heat to keep things interesting. Spacing the pieces out on the baking sheet is the real trick here, letting each half-moon roast properly rather than turning soft and watery. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up and make it feel genuinely restaurant-worthy. The ingredient list is refreshingly short and completely free of celery in any form — no hidden stalks, no celery seed, no celery salt — so it works beautifully for anyone navigating that particular sensitivity. It pairs well with just about anything, from grilled proteins to pasta, or honestly stands on its own as a light, satisfying side.
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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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