Coconut 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 herb-kissed version delivers golden, caramelized edges with a tender center that's hard to resist. Every ingredient here is straightforward and plant-based — olive oil, garlic, dried oregano, and a pinch of red pepper flakes — so there's zero guesswork about hidden coconut derivatives sneaking in through oils or coatings. Spreading the half-moons in a single layer is the real secret, giving each piece room to roast rather than steam, which is what creates those gorgeous browned cut edges. A flip halfway through the oven time ensures even color on both sides without any fuss. Finished with a squeeze of fresh lemon juice and a scatter of parsley, the whole dish tastes bright and a little smoky all at once. It works beautifully as a weeknight side alongside grilled proteins or tossed into 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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