Roasted Zucchini and Mushrooms
There’s nothing like caramelized, roasted veggies, and these Roasted Zucchini and Mushrooms will be a family favorite! This is an easy side dish that pairs well with anything you’re serving and it cooks up in 25 minutes!
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.
Zucchini is a favorite around here, and while I love baking with it, it’s amazing roasted with my favorite baby bella mushrooms.
The biggest bonus is that the rest of my family love these Roasted Zucchini and Mushrooms as much as I do! You may catch one or two family members eating this right off the sheet pan.
Who am I kidding? I’m the one that does that. 🙂
Why you’ll love this recipe
- Oven roasted mushrooms and zucchini and tender and caramelized with the herby flavor of fresh thyme.
- This is a healthy, delicious way to get more veggies in your diet.
- It’s an easy side dish that’s ready in about 30 minutes.
- It’s great for meal prep and it can be customized a number of ways.
Recipe ingredients
- Zucchini
- Mushrooms. Baby bella, white button mushrooms or chopped portobello mushrooms all wrok well.
- Olive oil
- Fresh or dried thyme. Sub with your favorite herbs.
How to make this recipe
This roasted mushrooms with zucchini recipe is very easy, and the prep may be done in advance. You only need (4) ingredients for delicious vegetable side dish!
- Place the zucchini and mushrooms in a large rimmed baking sheet, and toss with the olive oil, thyme, and salt and pepper, to taste until well coated with oil
- Roast at 400 degrees for 20-25 minutes, or until tender and caramelized
Serving suggestions
Serve roasted zucchini and mushrooms with the following dishes:
Recipe notes
- Pro tip: Cut the vegetables into uniform sized pieces for more even cooking.
- The baby bella mushrooms may be substituted with white button mushrooms or chopped portobello mushrooms.
- Substitute the thyme with your favorite herbs or spices!
- Store in an air tight container in the refrigerator for up to 5 days.
More roasted veggies you’ll love!
- Roasted carrots and parsnips
- Roasted cauliflower
- Roasted broccoli by Love and Lemons
- Roasted brussels sprouts and carrots
- Roasted butternut squash
- Roasted root vegetables
- Roasted sweet potatoes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Zucchini and Cremini Mushrooms
Ingredients
- 4 medium zucchini, cut into 1/2" chunks cut into 1/2" chunks
- 8 ounces cremini mushrooms stems removed and halved or quartered, depending on size
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees. Toss the zucchini and mushrooms with the thyme, olive oil, salt and pepper in a large rimmed baking pan until well coated with the oil.4 medium zucchini, cut into 1/2" chunks, 8 ounces cremini mushrooms, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh thyme leaves or 1 teaspoon dried, salt & pepper
- Roast for 20-25 minutes, or until the vegetables are tender and caramelized. Serve immediately and enjoy!
Notes
-
- Pro tip: Cut the vegetables into uniform sized pieces for more even cooking.
- The baby bella mushrooms may be substituted with white button mushrooms or chopped portobello mushrooms.
- Substitute the thyme with your favorite herbs or spices!
- Store in an air tight container in the refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
