Yeast 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 caramelized, tender, and deeply savory. Garlic, oregano, and a pinch of red pepper flakes coat every half-moon before they hit the oven, building layers of flavor without any complicated prep. Spacing the pieces out on the baking sheet is the key move here — it lets the edges go golden and slightly crisp instead of turning soft and watery. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before serving. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win because every ingredient is straightforward and naturally free of anything fermented or leavened. It works beautifully as a weeknight side, a topping for grains, or even tucked into a wrap alongside other fresh ingredients.
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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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