Oven Roasted Mushrooms and Zucchini is an healthy and tasty veggie side dish to make. It's also super easy to make!
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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 ½ 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.
Storage and Reheat
Let leftovers cool completely before storing. Transfer to an airtight container and refrigerate for 3-4 days. The veggies may release a little moisture as they sit - totally normal.
Reheat
Stovetop (best):
Add a splash of oil to a skillet over medium heat. Reheat 2-3 minutes until warmed through and slightly re-crisped.
Air Fryer:
Air fry at 375°F for 3-5 minutes to bring back some browning.
Microwave:
Heat in 20-30 second intervals until warm. Veggies will be softer using this method.
FAQ
Can I use different mushrooms?
Yes! Cremini, button, shiitake, or oyster mushrooms all roast well.
Can I add other vegetables?
Absolutely - bell peppers, onions, asparagus, or cherry tomatoes all work great. Adjust roasting time as needed.
Can I make this recipe paleo or keto?
It already is! Just olive oil + veggies + spices.
Do I have to roll-cut the zucchini?
No, but roll-cutting adds surface area for more browning and better texture.
How do I keep mushrooms from getting soggy?
Use high heat (425°F), don't overcrowd the pan, and toss lightly with oil.
Oven Roasted Mushrooms and Zucchini Recipe
A simple, healthy veggie side dish made with tender mushrooms and zucchini tossed in olive oil, garlic powder, and basic seasonings. Roasts in under 20 minutes and pairs well with any meal.
Ingredients
- 2 medium zucchini, cut in to chunks
- 1 lb mushrooms, quartered
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil for easy cleanup.
- Add zucchini and mushrooms to the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat and spread into a single layer.
- Roast for 15–20 minutes, flipping halfway through, until tender and lightly browned.
- Remove from heat and serve immediately.
Notes
- Roll-cut zucchini for more surface area and better browning.
- Swap seasonings: add paprika, Italian seasoning, or crushed red pepper.
- Great with chicken, steak, salmon, or over rice bowls.
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Nutrition Information:
Yield: 4 Serving Size: ¼ 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.
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