Ginger 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 herb to make it feel intentional rather than thrown together. Both the zucchini and yellow squash get tossed in olive oil with minced garlic, dried oregano, and a pinch of red pepper flakes before hitting a hot oven, so every bite carries real flavor without relying on any warming spices. For anyone navigating a sensitivity to ginger, this kind of recipe is a quiet win — no spice blends to decode, no store-bought sauces with hidden ingredients, just straightforward pantry staples you can trust. The trick to getting those beautiful caramelized edges is spreading the pieces in a single layer and giving them room to roast rather than steam, so don't skip that step. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it feel a little more special on the plate. It works beautifully as a side next to grilled proteins, stirred into pasta, or honestly just eaten straight off the sheet pan while it's still warm.
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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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