This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.
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.
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.
WHAT TOOLS YOU’LL NEED:
- 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!
- 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
Preheat oven to 375°.
In a large bowl, toss diced zucchini and yellow squash with olive oil, Herbes de Provence, salt, black pepper, and 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!