Italian Roasted Zucchini and Tomatoes

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 115kcal
Author: Lord Byron's Kitchen
A vegetable side dish that has the capability to transform several meals from plain to pizzazz!  Italian Roasted Zucchini and Tomatoes is easy, affordable, and absolutely delicious!
Print Recipe


  • 3 medium zucchini, quartered and sliced 1/2 inch thick
  • 2 cups cherry or grape tomatoes
  • 1 large onion, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup parmesan cheese, grated


  • Preheat oven to 400 degrees.
  • Add the zucchini, tomatoes, onion, olive oil, Italian seasoning, salt, and ground black pepper to a bowl.  Toss well to coat.
  • Transfer the vegetables to a large baking sheet and roast for 25 minutes.
  • Remove the vegetables from oven, top with the parmesan cheese, and return to the oven.  Promptly turn off the heat, and allow the veggies to remain in the hot oven for five minutes.
  • Serve immediately with fresh chopped Italian parsley for garnish.


Calories: 115kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 332mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 26.2mg | Calcium: 132mg | Iron: 0.9mg