Roasted zucchini and mushrooms are zucchini, cremini mushrooms and thyme roasted to perfection. It's an easy vegetable side dish that the whole family will love!
4mediumzucchini, cut into 1/2" chunkscut into 1/2" chunks
8ouncescremini mushroomsstems removed and halved or quartered, depending on size
2tablespoonsextra virgin olive oil
1tablespoonfresh thyme leaves or 1 teaspoon dried
salt & pepperto 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.