Roasted Zucchini Mushrooms and Onions
Elevate your veggie game with this roasted zucchini, mushrooms, and onions recipe that’s bursting with flavor and vibrant simplicity. Perfectly seasoned with garlic, dried thyme, and oregano, this oven-roasted medley showcases tender zucchini half-moons, earthy cremini mushrooms, and caramelized wedges of red onion for a side dish that’s both rustic and refined. With just 15 minutes of prep and a quick 25 minutes in the oven, this recipe is as easy as it is delicious. A drizzle of olive oil ensures the vegetables achieve a golden, slightly crisp edge, while a sprinkle of fresh parsley adds a pop of herbaceous freshness to finish. Ideal for pairing with your favorite roasted meats, grain bowls, or hearty pastas, this dish is a versatile, healthy addition to any meal.
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Recipe Information
Ingredients
- 2 medium zucchini
- 200 grams cremini mushrooms
- 1 large red onion
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and slice the zucchini into half-inch thick rounds, then cut each round into half-moons.
Clean the mushrooms with a damp paper towel and slice them in half (or quarters if large).
Peel the red onion and slice it into thin wedges.
Mince the garlic cloves finely.
In a large bowl, combine the zucchini, mushrooms, onion, and garlic.
Drizzle the olive oil over the vegetables and add the dried thyme, dried oregano, salt, and black pepper.
Toss the vegetables until they are evenly coated with the oil and seasoning.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper for easier cleanup.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized around the edges.
Remove from the oven and sprinkle with freshly chopped parsley before serving.
Serve warm as a side dish or as a topping for grain bowls, pasta, or salads.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 37.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2067 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
