Legume Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash gets a serious upgrade here — roasted at high heat until the edges turn golden and caramelized, with garlic, oregano, and a kick of red pepper flakes doing all the heavy lifting on flavor. The trick is spreading the pieces in a single layer with space between them, which lets the oven do its magic and gives you tender, slightly crispy bites instead of a soggy pile of steamed vegetables. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up just before serving. For anyone navigating a legume-free lifestyle, this kind of simple, whole-ingredient side dish is a genuine relief — nothing hidden, nothing processed, just real vegetables and pantry staples you can trust. It pairs beautifully with grilled proteins, roasted chicken, or even a big grain bowl, and it's the kind of recipe that looks far more impressive than the effort it actually requires.
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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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