Roasted Zucchini and Mushrooms

I used to hate mushrooms. I thought they tasted weird and slimy. As I’ve discovered with many other foods, it turns out that once you learn how to cook mushrooms properly, they’re absolutely delicious.

Now I find myself throwing mushrooms into all sorts of recipes and even designing meals that centre on them.

This roasted veggie dish is incredibly easy and has a piquant, robust flavour. The mushrooms give the dish a meaty heft, while the zucchini lends a soft, palatable bite. If you don’t like zucchini, you could certainly substitute something else – but it does make a lovely contrast to the mushrooms.

Are you a mushroom lover or hater?

Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.

Roasted Zucchini and Mushrooms
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, grain-free, soy-free, five ingredients or less
Recipe type: Side Dish
Serves: 2
  • 1 small zucchini, chopped
  • 1 cup crimini mushrooms, cut in half (about 10-12 mushrooms, depending on their size)
  • ¼ tsp dried thyme
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • salt to taste, optional
  1. Preheat the oven to 350 degrees F.
  2. Chop your vegetables, then put them on a baking sheet or in a roasting pan. Drizzle with olive oil and lemon juice, then add in the dried thyme. Toss everything together and ensure the veggies are well coated.
  3. Roast for about 15-20 minutes, until veggies are tender. Serve hot or at room temperature.


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One Response to Roasted Zucchini and Mushrooms

  1. sanderleaf July 31, 2012 at 3:38 am #

    This is a great simple recipe, One suggestion: put the chopped vegetables into a large bowl, along with the olive oil and other ingredients, and toss well before placing them on the baking sheet/roasting pan. You’ll get much better coverage of oil on the veggies this way, and there won’t be any extra oil on the bottom of the pan.