Citric Acid Free Roasted Zucchini and Yellow Squash with Herbs
Roasted summer squash is one of those side dishes that looks impressive but comes together with almost no effort. Zucchini and yellow squash get tossed in olive oil with garlic, oregano, and a pinch of red pepper flakes, then blasted in a hot oven until the edges turn golden and caramelized — that's where all the flavor lives. For anyone managing a sensitivity to citric acid, this recipe is naturally a safe bet since the core ingredients are whole vegetables, good olive oil, and dried herbs with nothing hidden or processed. The optional lemon juice finish is easy to skip entirely without losing any of the dish's appeal — the garlic and oregano carry more than enough savory depth on their own. Spacing the pieces out on the baking sheet is the one technique worth paying attention to, because it's what separates truly roasted, slightly crispy squash from a soggy, steamed pile. Finish with a scatter of fresh parsley and you've got a vibrant, herb-forward side that pairs beautifully with just about any main.
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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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