Oven Roasted Mushrooms and Zucchini is an healthy and tasty veggie side dish to make. It’s also super easy to make!
The process
The process is super simple, I’ll give some info here, but if you want just the recipe you can scroll down to just the recipe section too.
Clean the veggies
Some say not to wash your mushrooms with water, as mushrooms absorb water and it can make the shrooms slimy and mushy. However, I just can’t stand the thought of not washing the veggie (IDK where it’s been!), so I still do. What I do is I just make sure to rinse it real fast and lightly under the water, and do not let it soak in water too long. Then I wipe it (softly) with a paper towel.
Washing the zucchini is pretty straight forward. Just rinse it in water.
Cut the veggies
If your mushrooms are pretty big, slice the mushrooms. If they’re smaller size, then you can halve them.
Cut the zucchini in chunks. If they are on the larger size, you can cut them vertically first (length wise) and then cut them in to 1/2 to 1 inch width. Or you can do this very cool cutting style called ‘roll cutting’.
Roll cutting aka oblique cutting is a technique where you can cut long veggies like zucchini, carrots, Chinese eggplants, in a way that will expose the most amount of surface are – this makes it cook faster and absorbent of sauces/spices.
We went with roll cutting.
Toss everything together
Gather some sort of cooking oil or spray, spices you want to use, and toss it with the mushrooms and zucchini.
You can toss them in a mixing bowl and then lay it out on a baking pan… or what I do is just toss the veggies on the baking pan, drizzle with oil, sprinkle with garlic powder, salt, and pepper, and then toss it there with my hands. One less dish to wash!
Pop it in the oven!
Last step is to pop the baking pan in the oven. Cook the mushrooms and zucchini at 425 degrees for 15-20 minutes. Flip the veggies about 8 mins in. You can check in at 15 mins and see how well done they are and then decide if you want to let it cook for a few more mins or not.
Similar recipes
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Oven Roasted Mushrooms and Zucchini
Oven Roasted Mushrooms and Zucchini is an healthy and tasty veggie side dish to make. It’s also super easy to make!
Ingredients
- 2 medium zucchini, cut in to chunks
- 1 lb mushrooms, quartered
- 2 tbsp olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F.
- I like to line the baking sheet with aluminum for easy cleanup.
- On baking sheet, toss the zucchini and mushrooms with olive oil, garlic powder, onion powder, salt, and pepper. Spread the veggies in a single layer.
- Roast for 15-20 minutes, or until the vegetables are tender and starting to brown. Flip the vegetables about halfway through.
- Remove from heat and serve!
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Nutrition Information:
Yield:
4Serving Size:
1/4 of veggiesAmount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 80mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 4g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.