Roasted zucchini and tomatoes are a simple oven-roasted side dish made with fresh vegetables, olive oil, herbs, and parmesan cheese. This recipe focuses on quick roasting to bring out natural flavor while keeping the vegetables tender, not watery.
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A Quick Look at the Recipe
✅ Recipe Name: Roasted Zucchini and Tomatoes
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~150 per serving (estimated)
🥣 Main Ingredients: Zucchini, tomatoes, olive oil, garlic, parmesan cheese
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - toss and roast
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Zucchini and Roma tomatoes are tossed with garlic, dried herbs, and olive oil, then roasted until just softened and lightly caramelized. A sprinkle of parmesan adds savory flavor without overpowering the vegetables.
If you enjoy easy vegetable sides like this, you might also like our Twice Baked Sweet Potatoes, Sautéed Broccolini, or Maple Glazed Carrots. These recipes pair well with weeknight dinners and simple protein-based meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Roasted Zucchini and Tomatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Roasted Zucchini and Tomatoes:
- Recipe Notes & Tips:
- How to Store:
- Roasted Zucchini and Tomatoes FAQs:
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- Roasted Zucchini and Tomatoes
Why You'll Love Roasted Zucchini and Tomatoes:
Quick Oven-Roasted Side: This recipe comes together fast, making it an easy option for busy weeknights.
Fresh, Simple Ingredients: Zucchini, tomatoes, garlic, and herbs keep the flavors light and balanced.
Savory Parmesan Finish: A sprinkle of parmesan adds richness without overpowering the vegetables.
Tender, Not Watery: Roasting at the right temperature helps the vegetables soften while avoiding excess moisture.
Versatile Pairing: Pairs well with chicken, fish, pasta dishes, or vegetarian mains.
Key Ingredients:
- zucchini. Choose firm, medium-sized zucchini for the best texture. Slice into even rounds so they roast evenly.
- roma tomatoes. Less watery than other varieties, making them perfect for roasting. Slice into similar thickness as zucchini.
- parmesan cheese. Grated parmesan melts and browns slightly in the oven, adding a salty, nutty finish. Shaved or finely shredded also works.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Cherry or Grape Tomatoes: Swap Roma tomatoes for cherry or grape tomatoes for a slightly sweeter flavor and less moisture.
- Make It Dairy-Free: Omit the parmesan cheese or use a dairy-free alternative.
- Add Fresh Herbs: Finish with fresh basil or parsley after roasting for extra freshness.
- Add Extra Garlic: Roast a few whole garlic cloves alongside the vegetables for a deeper garlic flavor.
- Change the Cheese: Use shredded mozzarella or grated pecorino in place of parmesan for a different finish.
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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Recipe Notes & Tips:
- Slice Evenly: Cutting the zucchini and tomatoes to similar thickness helps them cook evenly.
- Avoid Excess Moisture: Pat the tomatoes dry before tossing to prevent the vegetables from becoming watery as they roast.
- Use a Hot Oven: Roasting at 400°F helps the vegetables soften while encouraging light caramelization.
- Don't Overcrowd the Pan: Spreading the vegetables in a mostly even layer allows moisture to evaporate instead of steam.
- Add Cheese Near the End: Topping with parmesan just before or during roasting adds flavor without burning the cheese.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
Freezer: Not recommended, zucchini and tomatoes have high water content and become mushy after freezing and thawing.
Meal prep tip: Roast extra veggies and keep them separate from other ingredients so you can mix and match with grains, proteins, or salads throughout the week.
Roasted Zucchini and Tomatoes FAQs:
To keep roasted zucchini and tomatoes from getting watery, use a hot oven and avoid overcrowding the pan. Patting the tomatoes dry and spreading the vegetables in a mostly even layer helps moisture evaporate instead of steaming.
Zucchini does not need to be salted before roasting with tomatoes for this recipe. Roasting at a high temperature allows excess moisture to cook off while keeping the vegetables tender.
Roasted zucchini and tomatoes are best served fresh, but leftovers can be stored and reheated. Reheating in the oven or air fryer helps restore texture better than microwaving.
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Roasted Zucchini and Tomatoes
Ingredients
- 2 zucchini, sliced
- 3 roma tomatoes, sliced
- 3 tablespoons olive oil
- 2 garlic cloves, 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.
Nutrition
Notes
- Slice Evenly: Cutting the zucchini and tomatoes to similar thickness helps them cook evenly.
- Avoid Excess Moisture: Pat the tomatoes dry before tossing to prevent the vegetables from becoming watery as they roast.
- Use a Hot Oven: Roasting at 400°F helps the vegetables soften while encouraging light caramelization.
- Don't Overcrowd the Pan: Spreading the vegetables in a mostly even layer allows moisture to evaporate instead of steam.
- Add Cheese Near the End: Topping with parmesan just before or during roasting adds flavor without burning the cheese.
Yvonne says
This is one of our go-to side dishes! Thanks!