Soy 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 fill your kitchen with an irresistible savory aroma. Every ingredient here is clean and straightforward, which makes this a genuinely stress-free option for anyone navigating soy sensitivities; no sauces, no marinades, no hidden additives to decode on a label. The red pepper flakes add just enough warmth to keep things interesting without overwhelming the natural sweetness of the squash. Spacing the pieces out on the baking sheet is the small but crucial trick that takes these from soggy to beautifully golden, so don't skip that step. A finishing squeeze of lemon juice brightens the whole dish and makes the herbs pop in a way that feels almost restaurant-worthy. Serve it as a vibrant side alongside grilled proteins or grain bowls, or pile it onto crusty bread for a light, satisfying bite.
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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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