Roasted Zucchini and Onions, an easy roasted vegetable side dish with fresh summer zucchini and sliced onions. Great as a side or as a topping for salads, bowls, or sandwiches!
Love zucchini? Love onions? Roast them together! Bake fresh summer zucchini and your favorite type of onion (we’re using red onions) for a simple and flavorful roasted veggie combination. It’s super easy, super versatile (great as a side dish or as a sandwich topping!), and is great as leftovers.
👉 Ready to learn how to roast zucchini and onions together? Let’s do it!
🧅 Ingredients you’ll need
This recipe requires just a few simple ingredients, including the following:
- Zucchini: Abundant in summer, fresh zucchini takes on a whole new flavor when roasted golden brown
- Onions: Any onions will do, but we like yellow onions or red onions for their sweeter flavor when roasted
- Olive oil: Brings out the flavor of vegetables when roasted and helps them to crisp when heated
- Fresh herbs: Any fresh herbs will do, but we love fresh thyme, oregano, sage, and basil (dried herbs can work as well)
- Seasonings: Garlic, salt, and pepper are the main seasonings in this recipe
- Recommended tools: sheet pan, knife set, cutting board
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep zucchini and onions
First, preheat the oven to 400 degrees F (200 C), the wash and cut the vegetables.
- How to cut zucchini: Cut ends off of zucchini, then slice into 1/2 inch (1 centimeter) slices
- How to cut onions: Depending on their size, cut the onion in half and then into thin slices
👉 Cutting Tip: We like to cut different vegetables into similar sized pieces so they’re easier to eat when roasted. If they’re the same size, they will have similar cooking times and will be extra crispy!
2️⃣ Step Two: Season zucchini and onions
Add zucchini and onions slices to a roasting pan and toss with olive oil until it completely covered.
Combine the oiled vegetables with sliced garlic, salt, pepper and your desired herbs (fresh or dried), then spread the herbs out onto a roasting pan.
3️⃣ Step Three: Roast vegetables until golden brown
Cook veggies in the oven until tender and golden brown. Depending on your oven, this will take about 30-40 minutes.
Toss the onions and zucchini about 20 minutes in to make sure they cook evenly.
Remove the baking sheet from the oven and enjoy immediately as a side dish. To save for later, cool and then store (see storing instructions below).
🌿 Flavor ideas
Get creative with your herbs and seasonings with these flavor ideas:
- Add garlic and tomatoes: Combine zucchini and onions with garlic and tomatoes before roasting for extra color, flavor, and nutrients!
- Rosemary, salt, and pepper: Sprinkle fresh or dried rosemary over the vegetables, then add some salt and pepper to taste.
- Thyme, fresh basil, and lemon juice: Add new depths of flavor by mixing with thyme, then finishing them off with some fresh basil leaves and a squeeze of lemon juice.
- Parmesan and garlic: Zucchini and onions taste great with a mixture of parmesan and garlic. You can also try nutritional yeast for a plant-based cheese alternative.
🧊 How to store
If you have leftovers, here’s how to maintain their quality and flavor in storage:
- Refrigerator storage: Store vegetables in an airtight container in the refrigerator for up to 3-4 days
- Freezer storage: For the best taste and texture, we don’t recommend freezing roasted vegetables as they will lose their texture when thawed
♻️ Sustainable kitchen tips
We’re all about going green in the kitchen here at Fork in the Road. Here’s how to make this recipe sustainably:
Take advantage of zucchini and onion seasons. The best time to make this recipe is when zucchini and onions are at the height of their growing season. In most parts of the US, zucchini is in flavor in the late summer and onions are available year round. Find out when they’re in season in your area here.
Grow the veggies in your garden. Zucchini and onions are fairly easy to grow on your own, even in smaller containers. This is a great step toward a sustainable lifestyle!
👉 More roasted zucchini and onion recipes
Looking for more recipes with baked onions and roasted zucchini? Try our other favorites:
- Roasted Red Onions
- Herb Roasted Zucchini and Potatoes
- Roasted Zucchini and Green Beans
- Baked Onions and Potatoes
- Baked Zucchini and Beets
want to kickstart going plant-based?
Get my meal plan!
Subscribe and I’ll send you my FREE 4-day plant-based meal and prep plan.
Roasted Zucchini and Onions
Ingredients
- 4 medium zucchini
- 2 medium red onions
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- ¼ cup fresh herbs, 2 tablespoons dried herbs
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. To cut onions, cut the onion in half and then into thin slices.
- Season vegetables: Place sliced zucchini and onions on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes. At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Recipe Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and onions recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
Leave a Reply