Roasted Zucchini and Cremini Mushrooms

I haven’t said my good-byes to summer squash yet.  I go to the farmer’s market weekly, and as long as the farmers keep selling it, I’ll keep buying it.  There are so many different colors, shapes, and sizes to choose from – which makes them so interesting to me.  I happen to be very fond of zucchini.  The fact that there is yellow zucchini makes it even better.  Two colors are definitely better than one because (1) we eat with our eyes, and (2) a different colored squash adds a little different flavor.  I love eating it raw – inside or outside a salad.  My kids will even eat it, which is a bonus.  It’s fabulous grilled, too, but I’m not getting started on that.  We’re talking roasting right now.

I am a huge fan of roasting vegetables, which probably started when I used to watch Barefoot Contessa. I was – and still am –  amazed by her simplistic approach to cooking, while still making elegant dishes.  Zucchini happens to be a great vegetable to roast, and my favorite thing to pair it with is cremini mushrooms.  Creminis are baby portabellas, so they are earthy and meaty.  Roasting the mushrooms gives them such a deep, almost concentrated mushroom flavor.  If you love mushrooms like I do, you’ve got to try roasting them.  This recipe is very basic here.  If you want to, add some dried thyme before roasting.  I honestly prefer just salt and pepper to let the natural flavor of the vegetables shine.  Roasted Zucchini and Cremini Mushrooms is a different and satisfying way to enjoy your veggies.  Eat ’em up!

Roasted Zucchini and Cremini Mushrooms
 
Prep time
Cook time
Total time
 
Fresh zucchini and meaty cremini mushrooms are roasted in this rustic, yet satisfying vegetable dish. This is a deliciously different way to eat your veggies!
Serves: 6 servings
Ingredients
  • (2) medium green zucchinis, cut into ½" chunks
  • (2) medium yellow zucchinis, cut into ½" chunks
  • (1) 8 oz. package of cremini mushrooms, cleaned, stems removed, and halved or quartered depending on size
  • 1 tablespoon extra virgin olive oil
  • salt & pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Toss zucchini and mushrooms with olive oil, salt and pepper in a large rimmed baking pan.
  2. Place the vegetables in the oven and roast for 20-25 minutes. The zucchini should be nice and browned on the bottom, but not soggy. If they are cooked through but not browned, keep them in a bit longer. The browning is caramelization which gives the zucchini a wonderful flavor. Finish with more salt and pepper if needed. Serve with chicken or toss in pasta.
Notes
When cleaning mushrooms, simply wet a paper towel and clean the mushroom caps. Immersing the mushrooms in water causes them to soak up the water, which can make them soggy.