Summer might be coming to an end, but this oven roasted zucchini and tomato recipe is out of this world delicious. Light, healthy, and easy to make, this simple meal is perfect for those nights when you need a quick, healthy dinner. Low carb and keto friendly, this recipe you’ll want to try.
I’m in love with this oven roasted zucchini and tomato recipe because it is so flavorful. The zucchini gets slightly caramelized on the baking tray which tastes so good. Top it with the onion, tomato and cheese mixture and this dish is next level delicious. As a finishing touch, add some reduced balsamic vinegar for that extra pop of flavor.
Enjoy this dish with grilled chicken or fish for some extra protein. Or to keep it vegetarian you can simply enjoy it as is.
Looking for more sheet pan recipes? Try my baked harissa chicken for a healthy and delicious night at home.
Oven Roasted Zucchini and Tomatoes
- baking tray
- saute pan
- 2 tablespoons olive oil
- 1 tablespoon butter I used vegan butter. Earth Balance brand.
- 2 large zucchini cleaned and sliced in half
- 4 cloves garlic left whole or sliced
- 2 medium onions white or yellow will work diced small
- 6-8 ounces grape or cherry tomatoes left whole
- 5-6 sprigs fresh thyme
- ½ teaspoon salt
- Cracked black pepper to taste
- ¼ cup mozzarella pearls
- 2 tablespoons reduced balsamic vinegar
- Preheat the oven to 425 degrees.
- Gently spray a baking tray with cooking spray and place the zucchini halves on the tray. You’ll want the center facing down on the tray so they can lay flat.
- Bake the zucchini for 25-30 minutes or until it is fork tender and lightly browned.
- While the zucchini is roasting, grab a sauté pan and over medium heat add the olive oil, butter, garlic, onions, tomatoes, thyme, salt and pepper.
- Once the tomatoes begin to blister, and the onions are lightly caramelized turn the heat off and set the mixture aside.
- Once the zucchini is ready, top it with the onion and tomato mixture. Be sure to remove the thyme springs from the dish.
- Top the tomato mixture with mozzarella pearls and broil the entire dish for 1-2 minutes until the cheese is melted and bubbly.
- As a final step, drizzle the dish with reduced balsamic vinegar.
- Serve immediately and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!