Nitrate & Nitrite Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash is one of those side dishes that looks effortless but delivers serious flavor, and this herb-forward version is no exception. High-heat roasting at 425°F coaxes out natural sweetness from both squashes while creating golden, caramelized edges that are genuinely hard to resist. Garlic, oregano, and a pinch of red pepper flakes bring warmth and depth without relying on any cured or processed ingredients — which means no hidden additives to worry about. Every component here is a whole, recognizable ingredient, making it a clean and confident choice for anyone navigating preservative concerns. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. It pairs beautifully with grilled proteins, pasta, or honestly just a good piece of crusty bread.
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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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