Vegetarian 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 in a single layer is the real secret here — it lets the oven do its magic, coaxing out golden-brown color instead of turning everything soft and steamy. A finishing squeeze of lemon juice and a handful of fresh parsley lift the whole dish and make it feel just a little bit special. It works beautifully as a side alongside pasta, grain bowls, or eggs, and it comes together with pantry staples you likely already have on hand. Every ingredient is straightforwardly plant-based, so there's no label-reading required — just good, honest produce and olive oil doing exactly what they're supposed to do.
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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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