Roasted Zucchini And Mushrooms

This oven roasted zucchini and mushrooms recipe comes together in 20 minutes and is a tasty, vegetarian side dish. Seasoned with olive oil, garlic powder, and herbs, baked zucchini and mushrooms is the perfect addition to a weekday meal or elegant dinner.

Baked zucchini and mushrooms

I adore roasting vegetables. Cooking them in the oven brings out the flavors and gives them a delightful, tender, yet crispy texture.

We have some kind of roasted vegetables a few times a week.

My oven roasted zucchini and mushrooms are on the menu often because it combines 2 veggies my family loves… zucchini and mushrooms!

This humble broccoli and mushroom recipe may seem simple, but the two vegetables are elevated when you roast them together.

Ingredients

Please refer to the recipe card below for exact ingredient measurements to make roasted zucchini and mushrooms.

• Zucchini: You need 2 large or 3 medium zucchini. Cut the zucchini into chunky half-moons or quarters, not thin rounds. If you cut the zucchini too thinly, they can overcook and turn out mushy. Thick and chunky is the way to go!
• Mushrooms: You need a pound of mushrooms. The recipe works great with small portobello mushrooms or button mushrooms. Cut large mushrooms in half or quarters.
• Olive oil helps the veggies roast well. Feel free to substitute vegetable oil or canola oil.
• Garlic powder is a great seasoning for roasted vegetables because it brings out the flavors so well and adds a rich, savory flavor.
• Salt & pepper to season the veggies.
• Herbs + lemon juice (optional): I like to serve my roasted mushrooms and zucchini with a drizzle of lemon juice and fresh herbs like parsley or basil.

How to make roasted zucchini and mushrooms

Love zucchini? Love mushrooms? Then you must try this zucchini mushroom bake! Here’s the step-by-step:

1. Season

• Place the zucchini and mushrooms in a large mixing bowl.
• Toss the vegetables with the olive oil, garlic powder, salt, and pepper until completely coated.

2. Roast

• Transfer the vegetables onto a parchment paper-lined baking sheet and spread them into an even layer.
• Roast at 400°F for 15 to 20 minutes, until the zucchini and mushrooms are tender and look golden brown around the edges.

3. Serve

• Remove the roasted zucchini and mushrooms from the oven and optionally transfer to a serving dish.
• Squeeze with lemon and sprinkle with herbs and grated parmesan cheese, if desired. Serve warm. Enjoy!

Tips for the best roasted zucchini mushrooms

• Cut the vegetables into evenly sized pieces so the zucchini and mushrooms roast at an even rate. If the veggie chunks vary greatly in size, the smaller ones can burn before the larger ones are done.
• Don’t crowd the baking sheet: To achieve perfectly browned, tender vegetables, the mushrooms and zucchini need space on the roasting pan. If the pieces are too close or overlapping, they will steam rather than roast.
• Remove the mushrooms if they cook faster than the zucchini: Transfer the mushrooms to a plate and continue roasting the zucchini until browned. Add them back once the zucchini are ready.
• Crispier finish: If you like crispier, more charred roasted zucchini and mushrooms, roast the veggies for 25 to 30 minutes. Keep an eye on smaller mushrooms so they don’t burn.
• Season before and after roasting: Tossing the veggies with garlic powder, salt, and pepper before cooking is a great starting point to build delicious flavor. Seasoning the baked zucchini and mushrooms after roasting takes them really over the top. You can add extra salt, red pepper flakes, Italian seasoning, fresh herbs, a squeeze of lemon juice, and parmesan shavings or your favorite grated cheese.
• More servings: Double or triple the ingredient amounts for lots of healthy veggies for the week.

Seasoning ideas

This zucchini and mushrooms recipe is a great foundation. Get creative with the seasonings to bring out more flavors:

• Add a dash of onion powder, lemon juice, and grated parmesan cheese.
• Drizzle a little balsamic vinegar or balsamic reduction over the veggies.
• Add a pinch of Italian seasoning, red pepper flakes, and parmesan cheese.
• Season your oven-roasted veggies with herbs de Provence and fresh lemon juice.

Serving suggestions

Roasted zucchini and mushrooms taste so flavorful and are an easy, quick side dish.

The veggies taste delicious on their own and make an excellent topping for salads, pasta, and bowls.

Pair them with your favorite protein or any pasta. We especially enjoy them with chicken piccata and stuffed shells.

You can also add roasted mushrooms and zucchini to chicken penne alla vodka, parmesan herb-crusted chicken, or Velveeta chicken spaghetti.

Storage & reheating

How to store roasted zucchini and mushrooms

Let leftover zucchini mushroom parmesan cool and then store in an airtight container in the fridge for 3 to 4 days.

Reheat zucchini and mushroom bake

Reheat leftovers in a pan with a little olive oil over medium heat on the stove or pop in the microwave for a minute.

You can also add sheet pan zucchini and mushrooms to a pasta sauce or another dish to create an easy dinner.

Can you freeze roasted zucchini and mushrooms?

No, I don’t recommend freezing this zucchini and mushroom side dish. Both veggies lose their crispness and become soft and mushy after freezing and thawing.

Have any leftover ingredients?

Here are a couple of ideas to use up leftover zucchini and mushrooms. It’ll help to reduce food waste and save money.

• Zucchini: Broccoli Zucchini Soup, Curried Zucchini Soup, 3-Ingredient Zucchini Bread, Zucchini Frittata
• Mushrooms: Cheesecake Factory Chicken Marsala, Green Bean Casserole with Cream of Mushroom Soup, Mushroom Kale Frittata Crepes