Turmeric Free Roasted Zucchini and Yellow Squash with Herbs
Roasted zucchini and yellow squash might sound simple, but a hot oven and a little patience transform these humble vegetables into something genuinely craveable. The cut edges caramelize to a golden brown while the centers stay tender, and the combination of garlic, oregano, and a pinch of red pepper flakes gives every bite a savory, aromatic punch. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole dish right before it hits the table. For anyone avoiding turmeric — whether due to sensitivity, medication interactions, or personal preference — this recipe is a natural fit, relying entirely on classic Mediterranean flavors with zero hidden spice blends to second-guess. Many store-bought seasoned vegetable dishes and spice mixes sneak turmeric in for color, so cooking from scratch with individual ingredients like these puts you fully in control. It works beautifully as a weeknight side alongside grilled proteins or grains, and the single-pan cleanup makes it even easier to love.
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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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