Wheat Free Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat is one of those simple techniques that completely transforms humble vegetables into something golden, caramelized, and genuinely craveable. The combination of olive oil, minced garlic, oregano, and a pinch of red pepper flakes gives every piece a savory, herb-forward coating that smells incredible the moment it hits the hot oven. Spacing the squash out on the baking sheet is the key move here — it lets the edges brown and crisp instead of turning soft and watery, which makes all the difference in texture. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before serving. Every single ingredient in this recipe is naturally free of wheat, so there's no need to swap anything out or double-check labels — it's straightforwardly clean. This works beautifully as a weeknight side alongside grilled proteins, or even tossed over rice or polenta for a light, satisfying meal.
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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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