Oats Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and the right seasoning transform these humble vegetables into something genuinely craveable. Each half-moon gets coated in olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a 425°F oven, where the cut edges caramelize into golden, slightly crispy perfection. The technique of spreading pieces in a single layer is the real secret — it ensures everything roasts rather than steams, giving you tender centers with beautifully browned edges. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. Every single ingredient here is naturally free from grains and grain-derived additives, so there's no label-scanning or substitution stress involved — just clean, whole produce and pantry staples. It works equally well as a weeknight side, a meal-prep staple, or a colorful addition to a larger spread.
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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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