Lupin Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and good olive oil transform these humble vegetables into something genuinely craveable. The cut edges caramelize to a deep golden brown while the centers stay tender, and the garlic, oregano, and red pepper flakes give every bite a savory, aromatic kick. Spacing the pieces out on the baking sheet is the small but crucial move that makes the difference between roasted and steamed — follow that step and you'll be rewarded with beautifully browned edges every time. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. Every ingredient here is straightforward and naturally free from the legume-based additives and flour alternatives that can sneak into packaged seasonings and pre-marinated vegetables, so you can cook with total confidence. It works equally well as a weeknight side alongside grilled protein or layered into a grain bowl, and the whole thing comes together on a single baking sheet with minimal cleanup.
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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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