Citrus Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — golden edges, tender centers, and just enough garlic and oregano to make it feel like a proper side dish. Both the zucchini and yellow squash are cut into half-moons and spread out on a single baking sheet, which means they caramelize beautifully instead of turning soggy. A pinch of red pepper flakes adds a gentle kick that keeps things interesting without overwhelming the natural sweetness of the vegetables. For anyone avoiding citrus, the lemon juice listed for serving is explicitly optional, so the dish stands completely on its own without it — no substitutions or workarounds needed. The core recipe relies on nothing but olive oil, garlic, dried herbs, and fresh squash, making it naturally free of any citrus ingredients from start to finish. It pairs well with grilled proteins, pasta, or even just a good crusty bread, and the whole thing comes together with minimal prep and easy cleanup.
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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)
Can be omittedlemon juice
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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