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!
Why You’ll Love this Recipe:
Simple ingredients: Just fresh zucchini, tomatoes, garlic, herbs, and cheese, nothing complicated.
Perfect side dish: Light, flavorful, and pairs well with almost any main course.
Roasted flavor: Baking brings out the natural sweetness in the tomatoes and adds a slight crisp to the zucchini.
Cheesy topping: A sprinkle of parmesan adds richness and a savory finish.
Quick & easy: Minimal prep and ready in just 20 minutes from start to finish.
Ingredients to Make Roasted Zucchini and Tomatoes:
- 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.
- garlic cloves. Fresh minced garlic adds a bold, savory note. You can use garlic powder in a pinch.
- dried herbs. A blend of thyme, oregano, and basil gives this dish an Italian-inspired flavor. Feel free to swap or add rosemary or parsley.
- parmesan cheese. Grated parmesan melts and browns slightly in the oven, adding a salty, nutty finish. Shaved or finely shredded also works.
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.
Recipe Notes & Tips:
- Even slicing matters: Cut zucchini and tomatoes to a similar thickness so they roast evenly and finish at the same time.
- Don’t overcrowd the pan: Give the veggies space to roast, if they’re too close together, they’ll steam instead of caramelize.
- Optional garnish: Sprinkle with fresh parsley, basil, or a squeeze of lemon juice before serving for added brightness.
- Make it a meal: Serve over pasta or quinoa, or add a fried egg or grilled chicken on top for a simple dinner.
- Try different cheeses: Swap parmesan for crumbled feta or goat cheese after baking for a different flavor profile.
- Add onions or peppers: Thinly sliced red onions or bell peppers roast well alongside the zucchini and tomatoes for extra flavor and color.
- Great for meal prep: Roasted zucchini and tomatoes reheat well and can be added to salads, omelets, or wraps throughout the week.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
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.
FAQs:
Yes, just halve them before roasting. They’ll cook a bit faster and caramelize nicely.
Try crumbled feta, shredded mozzarella, or goat cheese for different flavor profiles. Add after baking if the cheese doesn’t melt well.
Yes, it’s naturally low-carb and fits both keto and paleo diets as long as the cheese works with your plan.
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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
-
- Even slicing matters: Cut zucchini and tomatoes to a similar thickness so they roast evenly and finish at the same time.
- Don’t overcrowd the pan: Give the veggies space to roast, if they’re too close together, they’ll steam instead of caramelize.
- Optional garnish: Sprinkle with fresh parsley, basil, or a squeeze of lemon juice before serving for added brightness.
- Make it a meal: Serve over pasta or quinoa, or add a fried egg or grilled chicken on top for a simple dinner.
- Try different cheeses: Swap parmesan for crumbled feta or goat cheese after baking for a different flavor profile.
- Add onions or peppers: Thinly sliced red onions or bell peppers roast well alongside the zucchini and tomatoes for extra flavor and color.
- Great for meal prep: Roasted zucchini and tomatoes reheat well and can be added to salads, omelets, or wraps throughout the week.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Vegetable Recipes:
- Chimichurri Oven Roasted Vegetables
- Creamed Spinach
- Green Bean Casserole
- Mushroom Risotto
- Parmesan Roasted Brussels Sprouts
Did You Make This Roasted Zucchini and Tomatoes Recipe?
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This is one of our go-to side dishes! Thanks!