Nutmeg 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 deep golden brown while the insides stay tender, and the garlic-oregano coating gives every bite a savory, aromatic punch. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the squash. Many spice blends and pre-seasoned vegetable dishes sneak in warm spices like nutmeg, but this recipe keeps the ingredient list clean and straightforward — no hidden surprises, just honest flavors you can see and smell. Finishing with fresh parsley and a squeeze of lemon juice brightens the whole dish and makes it feel a little more special with almost zero extra effort. It works beautifully as a weeknight side alongside grilled proteins or tossed into pasta, and the single-pan cleanup is a bonus everyone can appreciate.
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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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