Pistachio Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and a handful of bold seasonings turn these humble vegetables into something genuinely craveable. The high heat caramelizes the cut edges of each half-moon, giving you tender centers with just enough golden-brown color to make every bite interesting. Garlic, oregano, and a pinch of red pepper flakes do the heavy lifting here, building a savory, slightly spicy flavor that feels way more exciting than your average veggie side. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and keep it feeling light. The whole dish comes together on a single baking sheet, which means minimal cleanup and maximum payoff. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, coatings, or garnishes that might sneak in unwanted allergens.
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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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