Roasted Zucchini and Tomatoes, a delicious oven-baked vegetable recipe with only 5 ingredients and ready in 40 minutes. Perfect as a side dish or as a topping for salads and bowls!
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Love zucchini? Love tomatoes? Roast them together! Make the most of your summer produce harvest with this super easy roasted vegetable combination.
👉 Here’s why you should be baking tomatoes and zucchini:
- It’s super easy. Simply prep the vegetables, combine with seasoning, and bake in the oven under tender and golden brown.
- It’s so tasty. The freshness of zucchini combined with the natural sweetness of tomatoes is the perfect flavor combination for summer.
- It’s flexible. You can add any dried or fresh herb combinations to roasted vegetables. They can be enjoyed as a side dish, or used as a topping for salads, bowls, or pizza. You can even mix roasted zucchini and tomatoes into your favorite pasta.
Ready to learn how to roast zucchini and tomatoes together? Let’s do it!
🍅 Ingredients you’ll need
This recipe requires just a few simple ingredients, including the following:
- Zucchini: One of our favorite summer vegetables and the base of this recipe.
- Cherry tomatoes: Fresh tomatoes add bright, juicy goodness when combined with zucchini. When roasted, they turn into flavor-filled perfection! However, any type of tomato will do, we also love roasting roma tomatoes in this recipe.
- Olive oil: Gives roasted veggies their crunchy texture and adds new depths of flavor.
- Garlic, salt, and pepper: A little sliced garlic and a pinch of salt and pepper is all you need to season this recipe.
- Recommended tools: sheet pan, knife set, cutting board
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + prep veggies
First, preheat your oven to 400 degrees F (200 C), then wash and cut the vegetables.
- To cut zucchini: Slice the ends off, then cut into 1/2 inch (1 centimeter) slices. Save the ends for food scrap vegetable stock!
- To cut tomatoes: Simply cut cherry tomatoes in half, it’s as easy as that!
2️⃣ Step Two: Season zucchini + tomatoes
Add the sliced zucchini and tomatoes to a baking sheet. Toss with a drizzle of olive oil until they’re completely coated in oil, using your hands or a spatula.
Mix vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
3️⃣ Step Three: Oven-bake vegetables
Roast vegetables in the oven until tender and brown around the edges. Depending on your oven, this will take about 25 minutes.
Toss the zucchini and tomatoes halfway through cooking (about 10-15 minutes in) so they brown on all sides.
Remove vegetables from the oven and enjoy right away as a side dish, or let them cool and mix into salads.
❓ Recipe questions + quick tips
Zucchini has a tendency to become soggy due to its high water content. You can prevent zucchini from becoming soggy by drying it well after slicing, and seasoning it with salt before roasting. Salt helps draw water out of the vegetable and cooking it at a high temperature will allow more water to evaporate. Additionally, thicker slices of zucchini are less likely to become soggy.
Zucchini is a versatile vegetables and tastes great with just about anything. You can pair it with other vegetables, like tomatoes, carrots, eggplant, sweet potatoes, and onions. Many herbs and spices, like garlic, basil, rosemary, and thyme taste great with zucchini. You can also eat it as a side dish along with a plant-based protein.
You do not need to peel zucchini. In fact, the zucchini skin is where you’ll find lots of its nutrients. Zucchini skin is high in fiber and carotenoids, which have a variety of health benefits. Leaving the skin on zucchini is also a way to prevent sogginess!
Roasting tomatoes in the oven brings out their sweet flavor, especially when combined with olive oil and seasonings. Tomatoes are naturally sweet, but roasting them creates a deep, concentrated flavor that is so delicious.
🌿 Herb + spice combination ideas
This recipe is simply prepared with just olive oil, garlic, salt, and pepper. However, there are so many different ways you can mix up the flavor of roasted vegetables. Here are some ideas:
- Oregano, basil, and thyme: top roasted veggies with fresh or dried herbs like oregano, basil, and thyme.
- Cumin, garlic, paprika, and cayenne pepper: add some spice by combining flavorful cumin, garlic, paprika, and a pinch of cayenne.
- Sliced onions, garlic, and fresh herbs: roast zucchini and tomatoes with sliced onion and garlic, then top with fresh herbs of your choice.
- Homemade breadcrumbs and nutritional yeast: bake vegetables in the oven until browned, then sprinkle with breadcrumbs and nutritional yeast (parmesan cheese would work, too!), then roast again for a few minutes until breadcrumbs turn golden.
🧊 How to store
If you have leftovers after making this recipe, it’s super easy to store the veggies. Here’s how to store for the best flavor:
- 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
Going green in the kitchen? We are too! Here are some ideas for getting the most out of your ingredients:
Take advantage of zucchini and tomato season. Stock up on zucchini and tomatoes and make this recipe when they’re in season near you. Their growing season typically starts during the spring and summer months in most parts of the US. Find out when they’re in season in your area here.
Don’t toss the veggie scraps. The zucchini ends and any scraps from the tomatoes and garlic can be added to a food scrap vegetable stock, which you can use to make soup or for cooking grains like rice and barley. At the very least, veggie scraps should be tossed in the compost bin.
Grow your own veggies! Make roasted zucchini and tomatoes whenever you want by growing them in your own garden. This is a great step to take toward sustainability – you don’t need to travel anywhere when the veggies are growing in your own backyard!
👉 More roasted vegetable recipes
Looking for more recipes with roasted vegetables? Try our other favorites:
- Roasted Zucchini and Bell Peppers
- Roasted Carrots and Zucchini
- Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Summer Squash and Zucchini
- Baked Tomatoes and Green Beans
- Roasted Tomatoes and Summer Squash
- Roasted Burst Cherry Tomatoes
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Roasted Zucchini and Tomatoes Recipe
Ingredients
- 2 pounds zucchini
- 1 pound cherry tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- ¼ cup fresh herbs, or 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. Cut cherry tomatoes in half.
- Season vegetables: Place sliced zucchini and tomatoes 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 other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 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 + 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 tomatoes recipe is a good source of fiber, vitamin C, and potassium.
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