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Roasted Italian Zucchini and Tomatoes Recipe

Roasted vegetables are the side dish to beat all sides. They are quick to prepare, and you can serve them straight from the pan, clean up is easy as apple pie, too (hint: you can bake these for a cheerful dessert, using the heat of the already hot oven).

Roasted Italian Zucchini and Tomatoes in a yellow bowl.

But, you have to eat your veggies first! That is always a good rule when it comes to eating for your health and well-being.

Zucchini is one of those low-carb vegetables that everyone knows and loves. You can cook it on the savory (or sweet) side. Alternatively, one can consume it raw in salads too.

One medium zucchini contains vitamin C, anti-inflammatory nutrients, and heart-healthy potassium, so what’s not to adore in a humble vegetable? When zucchinis and tomatoes are in high season, we can imagine ourselves eating these dishes often.

It combines well with any form of protein, especially, though, we like it with a flavorful grilled spatchcock chicken.

Or, to keep in line with the Italian dinner theme, and to make meal prep as uncomplicated as possible, a slow cooker chicken cacciatore recipe certainly fits the bill. Roasted vegetables are a thing of the near future, are they included in your meal plan for the week?

Roasted Italian Zucchini And Tomatoes Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

Roasted Italian Zucchini and Tomatoes preparation.

Preparation

  1. Preheat oven to 375 F.
  2. Add all ingredients to a large bowl, season to taste, and gently toss everything.
  3. Place the vegetables on a parchment-lined baking sheet.
  4. Roast in the oven for 25 to 30 minutes.
Roasted Italian Zucchini and Tomatoes in a yellow bowl.
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5 from 1 vote

Roasted Italian Zucchini and Tomatoes Recipe

When you need a side dish for a chicken cacciatore or your simple baked tenderloin, look no further than the uncomplicated pan of tasty, roasted Italian zucchini and tomatoes.
Course Side Dish
Cuisine Italian
Keyword italian, paleo, recipe, roasted, tomato
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 170kcal
Cost 5

Ingredients

  • 2 zucchinis sliced
  • 8 oz. cherry tomatoes halved
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. paprika
  • 1/4 tsp. dried pepper flakes
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 375 F.
  • Add all ingredients to a large bowl, season to taste, and gently toss everything.
    2 zucchinis, 8 oz. cherry tomatoes, 1 onion, 2 garlic cloves, 1 tsp. dried oregano, 1 tsp. dried basil, 1/2 tsp. dried rosemary, 1/2 tsp. paprika, 1/4 tsp. dried pepper flakes, 1/4 cup olive oil, Sea salt and freshly ground black pepper
  • Place the vegetables on a parchment-lined baking sheet.
  • Roast in the oven for 25 to 30 minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 23mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 918IU | Vitamin C: 33mg | Calcium: 89mg | Iron: 3mg