PCOS Friendly Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat transforms these humble vegetables into something genuinely craveable — caramelized edges, tender centers, and a garlicky, herb-flecked coating that makes it hard to stop at one serving. For anyone managing PCOS, this kind of dish is a quiet win: it leans on non-starchy vegetables and anti-inflammatory extra virgin olive oil, keeping things light on refined carbs without sacrificing any satisfaction. The garlic and oregano do serious flavor heavy lifting, and the optional hit of fresh lemon juice at the end brightens everything up beautifully. Spacing the pieces out on the baking sheet is the key move here — it's what gets you those golden, slightly crispy cut edges instead of a soggy pile of steamed squash. A pinch of red pepper flakes adds just enough warmth to keep things interesting. It works as a simple weeknight side, a base for grain bowls, or honestly just eaten straight off the pan while it's still hot.
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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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