Rye Free Roasted Zucchini and Yellow Squash with Herbs

Total time32 min

Prep time10 min

Cook time22 min

Rye 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 almost buttery, and the garlic and oregano make the whole kitchen smell incredible. Every ingredient here is naturally grain-free, so there's no need to scan labels or worry about hidden rye in a spice blend or coating. The technique is straightforward: toss, spread, and let the oven do the heavy lifting while you prep the rest of dinner. Spacing the pieces out on the baking sheet is the real secret, giving each half-moon room to roast rather than steam into mush. A finishing squeeze of lemon juice brightens everything up and makes the herbs pop. This works just as well as a weeknight side as it does on a weekend table alongside grilled proteins or pasta.

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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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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