Roasted Zucchini and Tomatoes – easy low carb side dish for summer!

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.

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.

 

 

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