Sesame Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and a handful of the right ingredients turn 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 bring just enough warmth and depth to make this feel like a real dish rather than a side thought. For anyone navigating sesame allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there are no hidden oils or seasonings to second-guess. A finishing squeeze of lemon juice brightens everything up and makes the herbs pop in the best way. It works beautifully alongside grilled proteins, pasta, or even piled onto crusty bread, so it earns its place on the table no matter what else you're cooking.
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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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