Shellfish Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old, and this version delivers beautifully caramelized edges with a tender, herb-flecked interior. The combination of zucchini and yellow squash brings a gentle sweetness that pairs perfectly with the garlic, oregano, and a subtle kick of red pepper flakes. Spreading the pieces cut-side down on a hot baking sheet is the key move here — it encourages that golden browning instead of the soggy, steamed result you sometimes get with squash. A finishing squeeze of lemon juice and a handful of fresh parsley lift the whole dish and make it feel a little more special than your average weeknight side. Every ingredient in this recipe is naturally free from any ocean-sourced proteins, so there's zero need to scan labels or worry about hidden shellfish derivatives sneaking in. It's the kind of dish that works alongside grilled chicken, pasta, or honestly just a good piece of crusty bread to soak up the garlicky olive oil left on the pan.
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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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