Rice 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 transform these humble vegetables into something genuinely craveable. Garlic, oregano, and a pinch of red pepper flakes coat every piece before they hit the pan, building layers of savory, slightly spicy flavor that make this far more exciting than your average side dish. The key is spreading everything in a single layer so the cut edges caramelize and turn golden rather than turning soft and watery — that little detail makes all the difference. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole thing right before serving. Every ingredient here is naturally grain-free and contains no rice or rice-derived fillers, so there's nothing to second-guess on the label or in the pan. It pairs beautifully with grilled proteins, pasta, or honestly just eaten straight off the sheet pan while it's still warm.
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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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