Mushroom 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 cut edges caramelize into golden, slightly crispy bites while the centers stay tender and sweet. Garlic, oregano, and a pinch of red pepper flakes give the whole pan a savory, aromatic kick that makes this feel like way more than a basic vegetable side. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up at the end without complicating the process at all. For anyone navigating a mushroom-free lifestyle, this kind of dish is a genuine win — no fungi hiding in a sauce, no umami-boosting additives to second-guess, just clean, honest produce and pantry staples. The technique is straightforward: toss, spread, roast, flip once, done. It pairs beautifully with grilled proteins, pasta, or even just crusty bread to soak up the garlicky olive oil left on the pan.
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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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