Xanthan Gum Free Roasted Zucchini and Yellow Squash with Herbs
Summer squash roasted at high heat is one of those simple pleasures that never gets old — caramelized edges, tender centers, and a kitchen that smells like garlic and herbs. Zucchini and yellow squash get tossed with olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a hot oven, and the result is deeply savory with just enough heat to keep things interesting. Spacing the pieces out on the baking sheet is the key move here — it lets the cut sides go golden and slightly crisp instead of turning soft and watery. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up right before serving. Every single ingredient in this dish is a whole, recognizable food, which makes it a natural fit for anyone avoiding thickeners and stabilizers that sneak into so many packaged seasonings and sauces. It's an effortless side that pairs well with just about anything, and it's the kind of recipe you'll find yourself coming back to all season long.
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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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