Peanut Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old, and this version delivers beautifully caramelized edges with a tender, herb-flecked interior. The combination of zucchini and yellow squash brings a gentle sweetness that pairs perfectly with the garlic, oregano, and a subtle kick of red pepper flakes. Spreading the pieces cut-side down in a single layer is the real trick here — it gives you that gorgeous golden browning instead of soggy, steamed squash. A finish of fresh parsley and a bright squeeze of lemon juice lifts the whole dish and makes it feel just a little bit special. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved. It works beautifully as a weeknight side alongside grilled proteins, stirred into pasta, or piled onto a grain bowl.
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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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