Here’s an easy sheet-pan side dish that tastes straight out of an Italian restaurant! Try this Oven Roasted Zucchini & Tomatoes Recipe! It was wonderful left over too.
One of the struggles I had for so long in cooking vegetables was not adding enough seasoning.
It honestly takes more spice than I ever thought.
At first I was aghast at how much Italian seasoning these have.
This is a restaurant-quality side dish, though—full of flavor.
While this oven roasted zucchini & tomatoes recipe is still a vegetable, it has enough crisp, yummy parmesan cheese and Italian seasoning on it that your whole family just may find it irresistible!
Zucchini is one of my favorite vegetables for roasting and grilling because it’s like a blank canvas for all kinds of spices and flavorings.
Charred and smoky, or steamed with lemon, or roasted with cheese and bacon, or in the air fryer with a bit of oil and steak seasoning, or grated into baked zucchini fritters, this happy green squash is a perfect side dish no matter what you are doing with it.
We love the flavor combo of zooks and tomatoes so much that we riff on it quite a bit.
Try my Roasted Zucchini With Tomatoes recipe in the air fryer if you love a dark, smokey char and an easy air fryer basket.
So this one would make a great appetizer or side dish for Italian foods of all kinds.
If you aren’t in a salad mood, this makes a delicious option.
We left the skin on the zucchini for color and to add a bit of sturdiness under the high heat.
The cherry tomatoes are sturdy enough to handle the hot oven and get just juicy enough, and the zucchini gets nice and tender.
Table Of Contents
Tips for making oven roasted zucchini & tomatoes:
- You’re cutting the zucchini into long pieces, not “coins” or “wheels”. That said, if you start cutting zucchini width-wise instead, not all is lost. They will cook faster and possibly be a bit more crisp, so you may want to turn them at the 7.5-minute mark.
- No cherry tomatoes in the house? Cut large tomatoes into wedges, remove the seeds and juice, weigh out ½ lb or about 1 c, then follow the rest of the recipe the same way.
- We are just starting to use a food scale to help us get a more accurate reading on food measurements. Since tomatoes aren’t fluid, they should technically be measured in weight, not volume. That said, if you don’t have a food scale, measure out a cup of the cherry tomatoes + five ‘maters to the bowl.
- Moving into a home that has a much larger kitchen has proven the usefulness of flour-sack towels. They are durable, made of machine-dry cotton without much lint. I swear I don’t work for the company, but these towels are super handy around the house, the kitchen in particular.
How to reheat roasted zucchini & tomatoes
Zucchini that has been cooked in dry heat like in this recipe will not reheat to the same crispness, but it will be just as flavorful when reheating the leftovers.
Leftover cooked oven roasted zucchini and tomatoes taste great alongside an omelet, with smoked salmon and some brie, or by itself. I had mine with a breakfast taco.
How to reheat zucchini & tomatoes in the microwave:
- Add the serving of zucchini to a microwave-safe plate.
- Add 1 T of water for each serving you are reheating.
- Cover with spatter guard.
- Start the cook time at 30 seconds.
- Stir gently.
- Heat again for another 30 seconds.
- Use the CookingChew Time, Turn, Test, Taste method of cooking in the microwave so you don’t overheat your leftovers.
- Plate and serve.
How to reheat zucchini & tomatoes in the oven:
- Preheat the oven to 375F.
- Move leftovers to an oven-safe dish, like the one we use in our photos.
- Cover dish with foil.
- Heat for 15 minutes.
- With hot pads, remove from oven.
- Plate and serve.
How to reheat zucchini & tomatoes on the stovetop:
- In a nonstick pan or pot, add 2 T of water.
- Turn burner on medium.
- Once the pan is hot, add the leftovers.
- Cover and heat for three minutes.
- Turn gently.
- Heat for another three minutes.
- Plate and serve.
Note: To reheat this oven roasted zucchini and tomatoes side dish, plate only the servings you’ll eat at one time and refrigerate the rest. Reheating foods more than once can make an unpleasant texture: chewy, rubbery, watery, loose, or soggy.
Tools to make this recipe:
- Food scale
- Flour-sack kitchen towel
- Baking sheet
- Non-stick spray
- Cutting Board
- Measuring spoons
- Baby whisk or spoon
- Small mixing bowl
- Large mixing bowl
I hope you loved the pop of Italian flavor on this oven roasted zucchini and tomatoes recipe.
Want even more zucchini ideas?
Of course you do!
And I love sharing tips and recipes, so here you go:
- 21 Easy Zucchini Appetizers
- 21 Zucchini Casserole Ideas
- Zucchini Salads?! Who knew?
- Easy Zucchini & Goat Cheese Pasta Dinner
- Baked Cheesy Zucchini Fritters
- How To Sauté Zucchini
- How To Freeze Zucchini
- 2 Whole zucchini
- ½ lb Cherry tomatoes (or a little over 1 c)
- 1 ½ T Italian seasoning
- ½ t Salt
- ½ t Onion powder
- ½ t Garlic powder
- 2 T Olive oil
- Shredded parmesan to taste (we used about ½ c)
- Preheat the oven to 425F.
- Line the baking sheet with foil and spray it with non-stick spray.
- Wash and pat dry the vegetables thoroughly.
- Cut the zucchini into quarters, so you get about 4-in. lengths.
- Into a small bowl, stir together the dry spices only. Set aside.
- To a separate large bowl, add the zucchini, cherry tomatoes, and olive oil.
- Use your tongs to mix and coat the vegetables. Make sure they are all well coated with oil.
- Add the dry spices to the large bowl. Toss to coat thoroughly.
- Use tongs to place your vegetables on the baking sheet, leaving lots of room between them and not stacking.
- Sprinkle on shredded parmesan.
- Bake in the hot oven for 15 minutes.
- Once the timer is done, take your veggies out of the oven and let them cool for 2 minutes before serving.
- We stacked these into a small Staub baking dish to help conserve their heat for the table, and they look cute too.
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