Cinnamon Free Roasted Zucchini and Yellow Squash with Herbs
Tender, golden-edged zucchini and yellow squash roasted with garlic, oregano, and a hint of red pepper flakes — this is the kind of simple vegetable side that earns a permanent spot in your weeknight rotation. The high-heat roasting method is the real secret here, coaxing out a caramelized crust on the cut edges while keeping the centers perfectly tender. A finishing squeeze of lemon juice and a scatter of fresh parsley lift the whole dish with brightness right before it hits the table. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying option because the flavor comes entirely from garlic, herbs, and good olive oil — no hidden blends, no spice mixes to second-guess. It pairs beautifully with grilled proteins, pasta, or even just crusty bread, and the ingredient list is short enough that you can have it in the oven in under ten minutes.
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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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