Our simply roasted zucchini and tomatoes recipe is going to be your new favorite summer side dish! This simple veggie medley makes the most of summer produce.
Summertime is the BEST produce time! Everything good is season it seems–peaches, watermelon, 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 roasted zucchini and tomatoes recipe will always be a top contender.
This simple veggie side dish is the perfect way to use summer zucchini and tomatoes. Roasting brings out the best in both texture and flavor, and this recipe is versatile, flexible, and EASY. You can pair it with grilled chicken or steak, stir it into quinoa, or serve it alongside your morning eggs.
Best of all, you only need about 6 ingredients to get started…
Simple Ingredients To Get Started
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!
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.
How To Make Roasted Zucchini & Tomatoes, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Combine. In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.
- Season. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Prep. Spread veggie mixture out onto a baking sheet, making sure that there’s plenty of room to allow for good air circulation.
- 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)
Yummy Ways To Enjoy This Dish
So, what should you pair roasted zucchini and tomatoes with? Here are some of my favorite ways to eat it…
- 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!
- AS A SIDE DISH. My roasted zucchini & tomatoes pair beautifully with lots of main dishes, like chicken, fish, or beef.
- 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!
- 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!
FAQ + Tips For The Best Roasted Zucchini And Tomatoes
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.
GIVE IT A FLAVOR BOOST! This zucchini side dish 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!
HAVE MORE ZUCCHINI TO USE? Try these Vegan Zucchini Fries! The crispy coating is tough to beat!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Roasted Zucchini and Tomatoes recipe. I can’t wait to hear how it goes!
Roasted Zucchini & Tomatoes
Ingredients
- 4 medium zucchini quartered lengthwise and sliced
- 2 cups baby tomatoes grape tomatoes or cherry tomatoes
- 1 – 1 1/2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt or, to taste
- 1/2 teaspoon pepper or, to taste
Instructions
- Combine. In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.
- Season. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Prep. Spread veggie mixture out onto a baking sheet, making sure that there’s plenty of room to allow for good air circulation.
- 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)
Notes
VARIATIONS TO TRY:
- 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.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/roasted-zucchini-and-tomatoes/
Made this last night. It was so easy and good. I wanted to use my cherry tomatoes and zucchini but not mess up my stove with spattering oil from a frying pan. This was simple and delicious! I ate the roasted veggies with pasta and added some pine nuts, along with a piece of breaded chicken tenders from Trader Joe’s–an easy staple I always keep in my freezer… Made a quick and tasty meal. Thanks!
Ooh, that sounds DELICIOUS! Thanks so much for sharing!
I decided to give it a try. Slightly different method, and I added two chopped chillies for extra zing.
Incredible dish, super tasty, very easy to make.
Yum! I bet that was great! So glad you enjoyed it.
I made this and it was delicious. I added two cloves of garlic, whole to the dish to reduce the chances of the garlic burning under such high heat. They made some lovely softened garlic cloves that I could remove or smash into the dish. I served this on crusty bread with extra virgin olive oil and warmed goat cheese with the mixture on top, sprinkled with some sea salt flakes. Superbe.
That sounds DELICIOUS!
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!
I’m so glad you loved it! Thanks so much for sharing and taking the time to leave a review!
Hi, Emily! This looks so delicious! I bet it would be great with some feta, too, which is amazing when baked!! Thanks!
You’re totally right! Feta is great baked!
oh my goodness.feta sounds delicious with this.
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 !
Those are great ideas! Thank you for sharing Mary!
My husband is a professional chef. All he could sat beyond mmmm, was this is spot on delicious!
Add cremini to the roast and sprinkle shredded Parmesan to serve. On farfalle, it’s an entree not a side!
YUM! That sounds tasty. I love adding mushrooms to mine, too!
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?
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!
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 !
Shellie – I’m SO glad you loved it! I love your addition of bell peppers. YUM!
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!
My GOODNESS! There is NOTHING like a good homegrown tomato!!! I bet it was amazing with the mozzarella, too!
Thank you for sharing!
I was telling my husband about at his type of fish my mom made, she added mozzarella cheese to a tomato and zucchini dish. Could you add cheese to this dish? And when would you add it if you did?
Theresa – I’m sure you could! I’d probably add it near the end so it doesn’t burn. Maybe with 5-10 minutes to go?
This is now one of my go-to side dishes! I add fresh herbs from my garden (usually basil, oregano, and rosemary) at the end, but otherwise, I follow the recipe as it is. Perfect for when I want a lot of veggies but don’t want to put in a lot of work.
YUM. Fresh herbs from the garden make everything better!
How thick should I cut the zucchini?
It’s a flexible recipe, so it won’t matter too much. I do mine about 1/4″ thick, but a little thicker or thinner won’t make much difference. 🙂
What kind of tomatoes do you recommend for this recipe? Cherry, Roma, Heirloom?
Michelle – I usually use cherry or grape tomatoes. If you can’t find them, you can dice up Roma tomatoes. 🙂
This is as good as it looks. I was looking for a little inspiration for something to feed my health crazy calorie wise wife on a special occasion, and this proved so good she asks for it on a regular basis now. I have toyed around with everything from lemon/cilantro to roasted garlic even a little honey. You just can’t screw it up. As the author says, don’t rush it. Letting those tomatoes caramelize is the icing on the cake.
WOW! I’m so glad you enjoyed them. Thank you so much for taking the time to share a review!
I’m not crazy about the skin of the tomato peeling when roasting. Does this bother anyone but me?
Mary – I actually love it. 🙂 I love the contrast of the caramelized exterior with the tender interior. You may prefer a roasted veggie blend without tomatoes, like this one, perhaps?
I am the same way, there for I don’t ever use fire roasted tomatoes because f the skin.
Can I sub the balsamic vinegar? With what?
Madonna – I’ve never substituted it in this recipe. It’s primarily there for a little acidity and a tiny touch of caramelization. If you can’t eat it or don’t tolerate it, you could probably use a squeeze of lemon juice, but the flavor will be a little different and you won’t get the same caramelization.
Have you tried freezing this?
Liz – I haven’t. I do know that zucchini tends to lose a lot of its texture upon thawing, but if they’re mixed into something like eggs or quinoa, that might not bother you too much.
This looks amazing! One of my favorite veggie combos in the summer–yum!
This is one of our very favorite veggies dishes!
We do a similar thing, and throw in some black beans and eat over rice. Love the roasting idea!
Ooh yum! That sounds delicious!
Can you can this recipie?
Jeannine – I wish I knew! Canning is not one of my strong points. I’m sorry!
Finally got around to trying this recipe. This is a winner! DH ate two helpings, and he is not a big fan of vegetables!
I made the recipe just as written, with no additions – it’s perfect as is. Next time, I think I’ll add mushrooms, just to change things up.
By the way, I bought a new (to me) brand of balsamic, Star Balsamic Vinegar of Modena. I found it at Tom Thumb grocery. I read an article comparing brands, and this one got high marks for taste and value. It is really really good!
It’s as delicious as it is beautiful! I loved it this week and am going to be making it this weekend !
Zucchini and tomatoes – yum! I’m always looking for healthy side dishes. Thanks for posting this!
This looks lovely and I love the idea of making batches!
Can I ask what is probably an obvious question? If you make a batch a week, I guess you keep it in the fridge but how do you then reheat it? My brain doesn’t want to kick in to gear this morning!
No worries! I refrigerate the leftovers, then I reheat them in a pan with eggs, or even use a microwave in a pinch. Hope that helps!
It does thanks! My brain did eventually start working again this afternoon 😛 We don’t actually own a microwave… It is a pain sometimes!
If you make batches cool & put in a baggies & freeze. Take our in morning & either nuke them, heat on stove or but in oven to heat up. I do that w baby red potatoes & they come out beautifully
Great suggestion! Thanks for the tip Debbie!