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Simply Roasted Zucchini and Tomatoes

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Simply Roasted Zucchini and Tomatoes – This simple veggie medley makes the most of summer produce. My favorite method + half a dozen delicious variations below!

A bowl of simply roasted zucchini and tomatoes with fresh herbs.


Summertime is the BEST produce time! Everything good is season it seems–peaches, berries, corn, tomatoes, and–of course–zucchini!

While my very favorite way to eat zucchini will probably always be in something decadent like chocolate zucchini cake, this method for simply roasted zucchini and tomatoes will always be a top contender. I ate it for breakfast every day for five months the first year I made it, and I’ve made it about once a week in the summer every year since. I love the combination of flavors and the variety of ways to use it and flavor it.

Here’s how it usually goes down…

Close up view of a bowl of simply roasted zucchini and tomatoes with fresh herbs.


First off, this is 100% a method rather than a specific “you better follow these directions exactly, or else!” recipe. That said, these ingredients are the main building blocks…

  • ZUCCHINI. Summer-ripe zucchini is the perfect base for this recipe. You’ll slice it lengthwise in half (or quarters, if it’s huge!), then cut it horizontally into slices. (See the video if you need a visual!)
  • GRAPE OR CHERRY TOMATOES. I prefer using baby tomatoes for my roasted zucchini and tomatoes recipe. They’re juicy and sweet, but also retain quite a bit of their shape when roasting. Feel free to use rainbow or heirloom baby tomatoes for even more color!
  • GOOD-QUALITY OLIVE OIL. Olive oil helps give these veggies an amazing texture and keep things from sticking to the pan. My favorite is from Queen Creek Olive Mill (not sponsored, just love them!). Their Balanced oil is my day-to-day favorite, but you can totally use their flavored oils (like Fresh Crush Basil!) to add even more flavor to this roasted zucchini recipe. USE CODE “ONELOVELYLIFE” FOR 10% OFF YOUR FIRST ORDER!
  • BALSAMIC VINEGAR. While you’re picking up olive oil, their Balsamic vinegar is my favorite, too! Aged balsamic vinegar is slightly sweeter and more syrupy, which is LOVELY on roasted veggies. The subtle tang and sweetness really make this recipe special.
  • SALT + PEPPER + HERBS. Then, for simple (delicious!) seasoning, I like adding salt, pepper, and fresh herbs. Basil or cilantro are my favorites, but people have made these with oregano, dill, and rosemary, too!
Soft-scrambled eggs with simply roasted zucchini and tomatoes on the side.


  1. WITH EGGS AT BREAKFAST. I originally developed this zucchini and tomatoes recipe as a way to fit in more veggies at breakfast. Paired with scrambled, poached, or soft-boiled eggs, simply roasted veggies make a great start to the day!
  2. AS A SIDE DISH. My roasted zucchini & tomatoes pair beautifully with lots of main dishes, like chicken, fish, or beef.
  3. STIRRED INTO QUINOA. One of my regular go-to’s is to stir some of these roasted veggies into some fluffy cooked quinoa. It makes an easy delicious lunch that reheats well for a few days!
  4. MIXED WITH PASTA. Or, you can easily stir this veggie mixture into some pasta for an easy vegetarian dinner. Feel free to add some mushrooms to the mix or garnish with cheese (like Parmesan) or vegan cheese!
A saucepan of freshly cooked quinoa topped with roasted zucchini and tomatoes
Roasted Zucchini and Tomatoes stirred into quinoa


LET’S TALK HERBS. Zucchini and tomatoes are kind of a blank slate in the flavor department. They pair beautifully with basil, cilantro, oregano, and more! Feel free to experiment with herbs to give this recipe a different flavor twist.

GIVE IT A FLAVOR BOOST! Similarly, this is really yummy with flavored olive oil or the olive oil and herb combinations I shared in my olive oil and herb cubes post. I LOVE using them in these. Lemon and dill is delicious, rosemary is awesome, and I always love roasted garlic or a little kick from chile oil.

SWITCH UP THE VEGGIES! Sometimes I add a chopped onion, sliced mushrooms, yellow squash, or a bell pepper or two. Anything that’s starting to look a little sad!

DON’T RUSH IT! Part of the beauty of this dish is that the tomatoes get kind of caramelized the longer you put them in the oven. I LOVE the flavor that adds, so I don’t like to rush things.

Close up view of a bowl of simply roasted zucchini and tomatoes with fresh herbs.


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A bowl of simply roasted zucchini and tomatoes with fresh herbs.

Roasted Zucchini & Tomatoes

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4.8 from 9 reviews

  • Author: One Lovely Life
  • Total Time: 53 minutes
  • Yield: about 4
  • Diet: Gluten Free


This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!


  • 4 medium zucchini, quartered lengthwise and sliced
  • 2 cups baby tomatoes (grape tomatoes or cherry tomatoes)
  • 11 1/2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon salt (or, to taste)
  • 1/2 teaspoon pepper (or, to taste)


  1. In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
  2. Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you’ve reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)



  • Fresh herbs: after roasting, stir in 1-3 Tbsp of fresh basil or cilantro.
  • Dried herbs: add 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp oregano to the vegetables along with the salt and pepper.
  • More veggies: add 1 diced onion, or 1 diced bell pepper, or 8oz of halved button mushrooms (or any combination!) to the mixture.
  • Old Bay: add 1/4-1/2 tsp Old Bay seasoning to the vegetables before roasting.
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Category: side dish, vegetables
  • Method: Roasting, oven
  • Cuisine: American

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  1. This was THE BOMB! Homegrown cherry and grape tomatoes and farmer’s market zukes were wonderfully fresh! We followed the recipe with the exception of adding a couple smashed cloves of garlic to the roasting pan and a handful of fresh mozzarella pearls at the end. I truly can’t wait to make this again and add some portobello mushrooms – the options are endless! Yum, yum, yum!

  2. This was easy and is delicous. i baked on lowest rack at 400 degrees. i added strips of red peper and a lot of kosher salt to the recipe. Will be making this apart of summer meals. thank you !

  3. I was looking for a recipe to use my garden zucchinis and cherry tomatoes for a family reunion this weekend, and found yours. I was wondering, since it will be transported and likely not eaten warm, will it hold up well and still taste good?

    1. Stephanie – This one is delicious fresh from the oven, hot, or at room temperature. If you won’t be traveling for hours, it should be yummy!

  4. Add cremini to the roast and sprinkle shredded Parmesan to serve. On farfalle, it’s an entree not a side!

  5. I mix with cooked farro for lots of fiber. Very filling and combo is densely nutritious and anti-inflammatory. Tasty leftover, even straight from fridge, topped with nutritional yeast for breakfast !

  6. Hi, Emily! This looks so delicious! I bet it would be great with some feta, too, which is amazing when baked!! Thanks!

  7. Hi Emily,
    I’m in the UK and came across the recipe this morning and have now just made it. Wow, it’s so straightforward and very tasty. Many thanks for sharing!

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