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.
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
- ½ tsp. dried rosemary
- ½ tsp. paprika
- ¼ tsp. dried pepper flakes
- ¼ 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, ½ tsp. dried rosemary, ½ tsp. paprika, ¼ tsp. dried pepper flakes, ¼ 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