Hazelnut Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — the cut edges caramelize into golden, slightly crispy bites while the centers stay perfectly tender. Garlic, oregano, and a pinch of red pepper flakes give the whole pan a savory, aromatic punch that makes this feel far more special than the short ingredient list suggests. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up just before serving, adding a pop of freshness that ties it all together. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief — every ingredient is straightforward, and there's nothing hiding in a spice blend or sauce that could cause concern. The technique is just as foolproof as the ingredient list: toss, spread, roast, flip, done. It works beautifully as a weeknight side alongside grilled chicken or fish, but it's also the kind of dish you'd happily pile onto a grain bowl or fold into a wrap without a second thought.
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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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