Seed Oil Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and good olive oil transform these humble vegetables into something genuinely craveable. The cut edges caramelize to a golden brown while the centers stay tender, and the garlic, oregano, and red pepper flakes give every bite a savory, aromatic punch. Extra virgin olive oil is the only fat here — a clean, single-ingredient choice that keeps this dish completely free of industrially processed seed oils without any compromise on flavor or texture. Spacing the pieces out on the baking sheet is the small but crucial step that ensures you get that roasted depth rather than a steamed, watery result. A squeeze of fresh lemon juice and a handful of chopped parsley at the end brighten everything up and make it feel like something you'd order at a good restaurant. It works beautifully as a weeknight side, and the ingredient list is short enough that you probably have most of it on hand already.
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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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