Mediterranean Diet Friendly Roasted Zucchini and Yellow Squash with Herbs
Few vegetables take to high heat quite like zucchini and yellow squash — and roasting them at 425°F is the move that transforms humble summer produce into something genuinely craveable. Extra virgin olive oil, minced garlic, dried oregano, and a pinch of red pepper flakes coat every piece before they hit the pan, building a flavor base that feels effortlessly Mediterranean. Spacing the half-moons out in a single layer is the small but crucial step that gives you golden, caramelized edges instead of a soggy pile. A flip halfway through locks in that color on both sides, so the texture is tender all the way through with just enough bite. Fresh parsley and a squeeze of lemon at the end brighten everything up and make the whole dish feel a little more special without any extra effort. It's the kind of side that pairs with practically anything — grilled fish, roasted chicken, a bowl of farro — and fits naturally into a way of eating that leans on plants, good olive oil, and simple technique. Clean ingredients, no fuss, and a result that looks like you actually tried.
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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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