This roasted zucchini and tomatoes side dish is great for using that summer zucchini. This low carb vegetable dish is so delicious you can eat as is for an easy side dish or over rice, pasta or fish! Only 4.3g net carbs per serving.
You might also like this garden zucchini antipasto casserole recipe.

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I have so many zucchini and tomatoes from our garden to the point of being overwhelming. So I make dishes like this because it’s simple and it tastes a bit like pizza. I know that sounds crazy but the olive oil, garlic and spices mixed with the tomatoes just taste reminiscent of pizza to me.
This roasted zucchini and tomatoes side dish will not disappoint in flavor and you can make it more of a meal by adding rice, pasta or even eating it over fish or chicken. I just eat it as a low carb side and I love to have the leftovers for lunch the next day.
Recipes Ideas Using Garden Vegetables
If you are overwhelmed with garden vegetables or you get a big bunch from your CSA or farmers market here are some ideas to try.
I personally like to roast my vegetables. It think it gives them so much flavor. But some ideas would be to
- saute on the stove with olive oil, onions and garlic
- chop into small bite size pieces and toss with dressing for a salad
- cook in broth and spices for a garden vegetable soup
- saute or roast and toss with pasta or rice (not low carb)
- chop and add to a jar long with a simple pickling recipe for refrigerator pickles
- make a good dip and dip raw vegetables for a snack or lunch
- cook and can, or freeze for the winter
- dehydrate to make chips or even dry soup mix
How to roast zucchini in the oven
If you just wanted to roast zucchini you can use this same recipe and omit the other vegetables. It will still be super tasty. To roast zucchini, just toss it with olive oil, salt and pepper. That alone will give it lots of taste. Just bake zucchini in the oven for 30 – 40 minutes at 400°F. Check it and flip if towards the end and when it gets tender and it’s starting to brown, it’s done.
Roasted Zucchini & Tomatoes Recipe
Today I used zucchinis, tomatoes and various peppers. I added banana peppers and Anaheim peppers because we have SO many in our garden. They add a bit of spice to the dish but they are not necessary for this recipe. So start by chopping your vegetables into similar size pieces.
Toss them with olive oil, garlic, salt, pepper, Italian spices and Parmesan cheese. Spread them out as evenly as possible on a sprayed cookie sheet and bake for 30-40 minutes at 400°F.
Check them at 30 minutes. If they still need a little more browning, flip them and roast the vegetables for 10 minutes more or to your liking.
Ways to eat this roasted zucchini and tomatoes recipe
I like to serve this as a side dish. However you can also:
- It goes great with any kind of protein. Actually it would be great over chicken or fish.
- You can also toss this with pasta or rice for a main dish. (not low carb)
- This would be great on a sandwich, or take a piece of naan bread add the vegetables and little cheese and bake as a pizza! (not low carb)
- Lastly you can also add these vegetables to some broth and cook with meatball or chopped chicken for an Italian flavored soup.
Note: This is a recipe update
Originally I made this recipe as pictured below. I’ve tweaked it and retook the photos but if you are coming back to the old recipe here it is.
I used 4 cups zucchini, 2 cups grape tomatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon pepper, 1/4 teaspoon basil and 1 teaspoon crushed garlic. Toss together in a sprayed baking dish and bake in a 400°F oven for 45 minutes or until the tomatoes pop.

This is the older version of this roasted zucchini recipe.
I hope you enjoy this low carb side dish as much as I do. I make this every summer and with vegetables from our garden and it’s so simple and tasty to me. The nutritional information is:
105 cals / 8g fat / 6.9g carbs / 2.6g fiber / 3.1g protein = 4.3g net carbs

Roasted Zucchini and Tomatoes Side Dish
This roasted zucchini and tomatoes side dish is great for using that summer zucchini. This low carb vegetable dish is so delicious you can eat as is for an easy side dish or over rice, pasta or fish! Only 4.3g net carbs per serving.
Ingredients
- 3 cups zucchini chopped
- 1 cup ripe tomatoes, chopped
- 1 cup hot peppers like banana peppers, Anaheim, etc. (optional)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 teaspoon crushed garlic
- 2 tablespoons parmesan cheese, grated
Instructions
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Preheat your oven to 400 degrees
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Spray your baking dish with cooking spray.
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Toss all your ingredients in a big bowl and then add to a sprayed cookie sheet.
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Bake uncovered until everything is tender and starting to brown. Cook for 30 minutes and check. Flip if not ready and bake for 10 minutes more or to your liking.
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Serve as is or read post for more suggestions.
Raia
August 27, 2015 at 3:34 pmSounds delicious, Denise! Thanks for sharing at Savoring Saturdays!
wildviolets@comcast.net
August 28, 2015 at 8:04 amThanks Raia!
Lisa @ Fun Money Mom
August 21, 2015 at 5:46 pmI love zucchini and this looks delicious! I’m pinning it so I’ll remember to make it soon! Visiting from Awesome Life Friday.
wildviolets@comcast.net
August 22, 2015 at 9:07 amThanks Lisa! I hope you like it.
All that's Jas
August 21, 2015 at 12:50 pmZucchini is overflowing my garden right now. Perfect timing for this recipe 🙂 Thanks for joining Thursday Favorite Things Blog Hop and have a blessed weekend!
wildviolets@comcast.net
August 21, 2015 at 4:19 pmYes it is….that and the tomatoes!
Heather
August 21, 2015 at 8:29 amLove zuke this way!! Thanks so much for linking up to Friday Favorites!
Audrey
August 20, 2015 at 4:42 pmI just picked up some zucchini from the bargain bin at the store so I need to cook it tonight, and I think this would be wonderful.
Thanks for sharing on Creative K Kids Tasty Tuesdays. Hope to see you back next week.