Gut Friendly Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat transforms these humble vegetables into something genuinely craveable — caramelized edges, tender centers, and a savory herb coating that makes the whole kitchen smell incredible. Both squash varieties are gentle on the digestive system, naturally low in fermentable compounds, and easy for most people to tolerate, making this side dish a reliable go-to when you want something satisfying without the aftermath. Extra virgin olive oil and fresh garlic bring richness and depth without any heavy sauces or processed ingredients that could throw things off. A pinch of red pepper flakes adds just enough warmth, while the optional lemon juice at the end brightens everything up and keeps the flavors feeling light and clean. The key technique here is spacing the pieces out on the baking sheet so they roast rather than steam — you get those golden, slightly crispy cut edges that make this dish feel far more special than the short ingredient list suggests. Finish it with a handful of roughly chopped parsley and you have a colorful, feel-good side that pairs beautifully with almost anything on the table.
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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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