Chestnut Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old, and this version delivers beautifully caramelized edges with a tender, herb-flecked interior. The combination of zucchini and yellow squash brings a gentle sweetness that pairs perfectly with the garlic, oregano, and a subtle kick of red pepper flakes. Spreading the pieces cut-side down on a hot baking sheet is the key move here — it encourages that golden browning rather than the soggy steam-cooked texture that can happen when squash is crowded. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it feel just a little more special. This is a naturally wholesome dish built entirely from fresh vegetables, olive oil, and pantry spices — no specialty ingredients, no hidden additives, and nothing to second-guess. It works beautifully as a weeknight side alongside grilled proteins or tossed through pasta, and it's the kind of recipe you'll find yourself coming back to all season long.
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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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