Paraben Free Roasted Zucchini and Yellow Squash with Herbs
Roasted summer squash is one of those side dishes that looks impressive but comes together with almost no effort. Sliced zucchini and yellow squash get tossed in extra virgin olive oil with minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven — and the result is tender, golden-edged vegetables with a gentle kick of heat. Keeping things paraben-free is surprisingly straightforward when you're working with whole, fresh produce and a short list of pantry staples, since there's nothing processed or synthetic hiding in the ingredient list. The high roasting temperature is the real secret here: spacing the pieces out on the baking sheet lets the cut sides caramelize instead of turning soggy. A finishing squeeze of fresh lemon juice and a scatter of chopped parsley brighten everything up and add a pop of color to the platter. This is the kind of simple, clean cooking that makes weeknight dinners feel a little more special without any fuss.
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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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