Roasted Zucchini and Tomatoes
A quick and easy recipe for Roasted Zucchini and Tomatoes. A throw-together side dish that is not only healthy, but truly delicious. 8 Ingredients. 20 Minutes. Gluten-Free. Low-Carb. Keto.
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Chop up some zucchini and tomato, toss it in a hot pan with some garlic and thyme and cook until the tomato is mushy and saucy. Add a knob of butter and a small handful of shredded parmesan and voilà !
The perfect way to use up the abundance of zucchini and tomatoes you get from your summer garden!
Ingredients to Make Roasted Zucchini and Tomatoes:
- zucchini
- roma tomatoes
- olive oil
- cloves garlic
- dried thyme
- dried oregano
- dried basil
- parmesan cheese
How to Make Roasted Zucchini and Tomatoes:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the zucchini, tomato, garlic and spices in olive oil
- Spread the zucchini and tomatoes over the parchment paper in a mostly even layer. Top with parmesan cheese.
- Bake in the oven for 15 minutes. Garnish with parsley and serve.
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Roasted Zucchini and Tomatoes
Ingredients
- 2 zucchini, sliced
- 3 roma tomatoes, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the zucchini, tomato, garlic and spices in olive oil
- Spread the zucchini and tomatoes over the parchment paper in a mostly even layer. Top with parmesan cheese.
- Bake in the oven for 15 minutes. Garnish with parsley and serve.
More Vegetable Recipes:
- Chimichurri Oven Roasted Vegetables
- Sautéed Green Beans
- Risotto-Style Mushroom Zucchini
- Parmesan Roasted Brussels Sprouts
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This is one of our go-to side dishes! Thanks!