Pecan Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — the cut edges caramelize into something golden and slightly crispy while the centers stay perfectly tender. Garlic, oregano, and a pinch of red pepper flakes give the whole pan a savory, aromatic kick that makes this feel far more exciting than a basic vegetable side. The trick is spreading everything in a single layer with a little breathing room so the squash actually roasts instead of steaming into mush — a small detail that makes a huge difference. A finishing squeeze of lemon juice and a handful of fresh parsley brighten the whole dish right before it hits the table. Everything here is straightforward pantry and produce, so there's no need to scan labels or worry about hidden nut ingredients sneaking into your meal. It pairs beautifully with grilled proteins, pasta, or honestly just a good crusty piece of bread.
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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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