MSG Free Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat is one of those simple moves that completely transforms humble summer vegetables into something caramelized, tender, and deeply savory. Garlic, oregano, and a pinch of red pepper flakes do all the heavy lifting here, building real flavor without any packaged seasonings or flavor enhancers that can sneak unwanted additives onto your plate. Every ingredient in this dish is straightforward and whole — just fresh produce, good olive oil, and a handful of pantry spices you can read and recognize at a glance. Spreading the pieces cut-side down with room to breathe is the key to getting those gorgeous golden edges instead of a soggy, steamed result. 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 works beautifully as a weeknight side, a topping for grains, or even tucked into a wrap — clean, vibrant, and genuinely satisfying.
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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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