Dairy 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 version delivers golden, caramelized edges with a tender, herb-flecked interior that feels far more impressive than the effort involved. The combination of zucchini and yellow squash brings a little color contrast to the plate, while minced garlic, oregano, and a pinch of red pepper flakes give the whole thing a savory, slightly punchy depth. Everything gets tossed in extra virgin olive oil — no butter, no cream, no dairy of any kind — so it's naturally free of the stuff without any substitutions or workarounds required. Spacing the pieces out on the baking sheet is the real trick here; it lets the heat circulate and actually roast the squash rather than steam it into mush. A squeeze of fresh lemon juice and a handful of chopped parsley at the end brighten the whole dish and make it feel just a little bit fancy. It works beautifully as a weeknight side alongside grilled proteins or grains, 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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