Turkey 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 golden and slightly crisp while the centers stay tender and sweet. Zucchini and yellow squash get tossed with olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, so every bite carries a little warmth and a lot of flavor. Spreading the pieces in a single layer is the key move here, giving each half-moon room to roast properly rather than steam into mush. A flip halfway through locks in that gorgeous browning on both sides. Finished with fresh parsley and a squeeze of lemon juice, the whole dish feels bright and a little restaurant-worthy despite being almost entirely hands-off. It's a naturally meat-free side that works alongside just about anything on the table, and the ingredient list is short enough that you probably already have everything you need.
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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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