Tree Nut Free Roasted Zucchini and Yellow Squash with Herbs
Simple, vibrant, and packed with garden-fresh flavor, this roasted zucchini and yellow squash dish is the kind of side that makes weeknight dinners feel a little more special. High-heat roasting at 425°F is the real secret here — it coaxes out deep, caramelized edges on each half-moon while keeping the centers perfectly tender. A coating of olive oil, minced garlic, oregano, and a pinch of red pepper flakes gives every piece a savory, lightly spiced kick that pairs beautifully with just about any main. The whole thing comes together with pantry staples and zero fuss, which makes it an easy go-to when you want something wholesome without a lot of cleanup. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it look genuinely impressive on the table. Because every ingredient here is straightforwardly plant-based and free from any nut-derived oils or hidden additives, it's a completely worry-free choice for anyone navigating tree nut sensitivities.
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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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