Paleo Roasted Zucchini and Yellow Squash with Herbs
Few vegetable dishes hit as satisfyingly as a tray of golden, herb-flecked squash pulled straight from a screaming-hot oven. Zucchini and yellow squash are tossed with extra virgin olive oil, minced garlic, oregano, and a pinch of red pepper flakes before roasting at 425°F until the cut edges caramelize and the centers turn perfectly tender. The key is spreading everything in a single layer with space between pieces — that's what gives you those gorgeous browned edges instead of a soggy, steamed pile. Every ingredient here is completely whole-food and grain-free, so there's nothing to swap or second-guess. A finishing squeeze of lemon juice and a handful of fresh parsley brighten the whole thing up and make it feel restaurant-worthy with almost zero effort. It works beautifully as a side alongside grilled meat or fish, and it's just as good eaten straight off the pan while nobody's looking.
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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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