Macadamia 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 edges caramelize, the garlic turns golden, and the whole kitchen smells incredible. Zucchini and yellow squash get tossed with olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, so every bite is tender inside with just the right amount of char on the outside. Spacing the pieces out on the baking sheet is the key move here — it lets the heat circulate and roast rather than steam, giving you those gorgeous golden edges instead of a soggy pile. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it feel a little more special without any extra effort. This is the kind of side dish that pairs with practically anything, from grilled chicken to pasta to a simple grain bowl. The ingredient list is short, straightforward, and completely free of tree nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in.
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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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