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Herbes de Provence Roasted Zucchini and Yellow Squash

 In Recipes, Sides, Veggies, Whole30

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Roasted zucchini and yellow squash are a delightful side any time of year but is especially refreshing in the summer when they are in season and bursting out of gardens. Fresh out the oven, roasted zucchini and yellow squash with herbes de provence and garlic fill your kitchen with an appetizing aroma.

Herbes de Provence Roasted Zucchini

The herbes de Provence blend that I use contains: thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender. This collection of herbs complements the garlic in the recipe and brings life to the zucchini and yellow squash.

Herbes de Provence - Simply Organic
Herbes de Provence - Simply Organic

WHAT TOOLS YOU’LL NEED:

  • knife
  • cutting board
  • large bowl for tossing
  • baking dish
  • parchment or foil to line your baking dish (optional, but great for an easier for an easy clean-up)

Herbes de Provence Roasted Zucchini and Yellow Squash:

Preheat your oven to 375°. Dice two medium zucchini and one medium yellow zucchini and mince four cloves of garlic.

I use this to mince my garlic. This is great if you have trouble with a normal garlic press that you squeeze, which is me. Either my hands are too small or my grip is lacking in strength or perhaps both, and it makes my hand cramp up.

In a large bowl, toss diced zucchini and yellow squash with one tablespoon extra virgin olive oil, 1/2 teaspoon of herbes de Provence, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the minced garlic untiled evenly coated. Place in a parchment- or foil-lined baking dish and roast for 15 minutes. Toss veggies and roast for 15 more minutes or once the zucchini and yellow squash start to brown at the edges. Serve warm and enjoy!

Herbes de Provence Roasted Zucchini and Yellow Squash

printer-friendly recipe

Herbes de Provence Roasted Zucchini and Yellow Squash
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Roasted zucchini and yellow squash are a delightful side any time of year but is especially refreshing in the summer when they are in season and bursting out of gardens.
Course: Side Dish
Cuisine: paleo, vegan, vegetarian
Author: Erin Higgs
Ingredients
  • 2 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp Herbes de Provence
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 garlic cloves minced
Instructions
  1. Preheat oven to 375°.

  2. In a large bowl, toss diced zucchini and yellow squash with olive oil, Herbes de Provence, salt, black pepper, and garlic untiled evenly coated.

  3. Place in a parchment- or foil-lined baking dish and roast for 15 minutes.

  4. Toss veggies and roast for 15 more minutes or once the zucchini and yellow squash start to brown at the edges.

  5. Serve warm and enjoy!

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Showing 2 comments
  • Sarah
    Reply

    I love zucchini but have never had any luck roasting it. It had always turned out mushy or burnt. I will have to give this a try and see if I can finally master roasted zucchini.

    • Erin Higgs
      Reply

      Let me know how it works out for you.

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