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+ servings

Roasted Zucchini and Tomatoes Recipe

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!
5 stars (5 ratings)


  • 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


  • 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.


  • 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.

Nutrition Information

Serving: 1g, Calories: 93kcal, Carbohydrates: 12g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 43mg, Potassium: 866mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1324IU, Vitamin C: 72mg, Calcium: 57mg, Iron: 2mg