Mustard Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and a little patience transform these humble vegetables into something genuinely craveable. The cut edges caramelize to a golden brown while the centers stay tender, and the garlic, oregano, and red pepper flakes give every bite a savory, aromatic punch. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. For anyone navigating a mustard-free lifestyle, this recipe is a breath of fresh air — the seasoning lineup is clean and straightforward, with zero hidden condiments or spice blends that might sneak in unwanted ingredients. It's the kind of side dish that pairs effortlessly with almost any main, from grilled chicken to pasta to a simple grain bowl. The technique is just as important as the ingredient list: spacing the pieces out on the baking sheet ensures they roast rather than steam, which is the secret to that satisfying golden edge.
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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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