Whole 30 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 golden, caramelized edges with a tender center that feels anything but boring. Every ingredient here — zucchini, yellow squash, olive oil, garlic, and a handful of dried spices — is completely compliant, so there's no label-reading or substitution stress involved. The trick is spreading the pieces in a single layer with space between them, which lets the oven do its magic and roast rather than steam the squash into mush. A hit of red pepper flakes gives the whole thing a gentle kick, while the optional lemon juice at the end brightens everything up beautifully. It works as a weeknight side alongside grilled protein, or you can pile it onto a big salad for a satisfying plant-forward meal. Clean, colorful, and genuinely craveable — this is the kind of dish that makes eating whole foods feel effortless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!