Eggless 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-laced version delivers beautifully caramelized edges with almost zero effort. Zucchini and yellow squash get tossed in olive oil with minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, and the result is tender, golden, and deeply savory. Spreading the pieces cut-side down in a single layer is the key move here — it encourages proper roasting instead of steaming, so you get those irresistible browned edges rather than soggy slices. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up and make it feel a little more special without any extra work. Since the whole dish is built on fresh vegetables, olive oil, and pantry spices, there's nothing to second-guess — no hidden additives, no complicated swaps, just clean and straightforward ingredients. It works beautifully as a weeknight side alongside grilled proteins or grains, and leftovers are fantastic tossed into pasta or grain bowls the next day.
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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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