Carrageenan Free Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat transforms these humble summer vegetables into something genuinely craveable — caramelized edges, tender centers, and a savory garlic-herb coating that makes it hard to stop at one bite. The whole thing comes together on a single baking sheet with pantry staples, so there's very little cleanup and even less fuss. For anyone navigating carrageenan sensitivities, this kind of recipe is a breath of fresh air — every ingredient is straightforward and whole, with no processed additives or thickeners hiding in the mix. A hit of red pepper flakes adds just enough warmth, while the optional lemon juice at the end brightens everything up beautifully. It works as a light side dish alongside grilled proteins, tossed into pasta, or piled onto crusty bread. Fresh parsley on top gives it a pop of color that makes it look far more impressive than the effort involved.
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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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