Gelatin Free Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat is one of those simple moves that completely transforms humble vegetables into something caramelized, fragrant, and genuinely crave-worthy. The cut edges turn golden and slightly crisp while the centers stay tender, and the garlic, oregano, and red pepper flakes make the whole kitchen smell incredible. Every single ingredient here is a whole, recognizable food — fresh produce, olive oil, dried spices — so there's nothing hidden to second-guess if you're avoiding animal-derived thickeners or setting agents. That's actually one of the quiet wins of a dish built entirely around vegetables and pantry staples: it's naturally free of the additives that sneak into so many packaged or processed sides. A finishing squeeze of lemon juice brightens everything up and keeps the flavors feeling fresh rather than heavy. This works just as well alongside a weeknight protein as it does piled onto grain bowls or tucked into wraps the next day.
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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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