Chicken Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash doesn't need much to shine, and this herb-roasted version proves it. Zucchini and yellow squash get tossed in olive oil with minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, where the cut edges caramelize into something genuinely craveable. The key is spreading everything in a single layer so the pieces roast rather than steam — you get tender centers and golden, slightly crispy edges every time. A finishing squeeze of lemon juice and a handful of fresh parsley lift the whole dish and make it feel a little more special than your average weeknight side. It's entirely plant-based, so there's no need to swap or substitute a single thing — just straightforward, wholesome vegetables done right. This one pairs beautifully with pasta, grain bowls, or anything else you're pulling together for the table.
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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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