Pescatarian 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 golden, caramelized edges with a tender center that makes it hard to stop at one serving. Tossed in olive oil with minced garlic, oregano, and a pinch of red pepper flakes, the zucchini and yellow squash pick up a savory, slightly spicy depth that feels far more exciting than your average vegetable side. The key is spreading everything in a single layer so the pieces roast rather than steam — that little bit of patience pays off in beautifully browned cut edges and concentrated flavor. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. This is the kind of effortless, plant-forward recipe that fits naturally into a pescatarian lifestyle without requiring any substitutions or workarounds — every ingredient is straightforwardly wholesome. Pair it alongside grilled fish, tuck it into grain bowls, or serve it as a vibrant side at your next dinner and watch it disappear.
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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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