Walnut Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash doesn't get nearly enough credit as a standalone side dish, but roasting it at high heat completely transforms the texture — tender in the center, caramelized and golden at the edges. The combination of zucchini and yellow squash brings a little color contrast to the plate, and the garlic, oregano, and red pepper flakes make every bite genuinely flavorful rather than bland. Spreading the pieces in a single layer is the real trick here, giving each half-moon room to roast properly instead of steaming into mush. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up and make it feel a little more restaurant-worthy. This is the kind of vegetable dish that disappears fast, even among people who claim they don't love squash. It's naturally free from tree nuts of any kind — no sauces, no toppings, no hidden ingredients to second-guess — just honest produce and pantry staples doing all the work.
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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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