Lactose 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 center that makes it hard to stop at one serving. The whole dish comes together with extra virgin olive oil, garlic, oregano, and a pinch of red pepper flakes — nothing hidden, nothing to second-guess. For anyone navigating dairy sensitivities, this is the kind of side dish that just naturally works, because there's no butter, cream, or cheese anywhere near it. Spreading the squash in a single layer and roasting at 425°F is the key move here — it coaxes out real browning instead of steaming everything into mush. A finishing squeeze of lemon juice and a handful of fresh parsley brighten the whole thing up and make it feel a little more special than your average weeknight vegetable. Serve it alongside grilled proteins, tuck it into grain bowls, or honestly just eat it straight off the pan.
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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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