Rosemary-Roasted Zucchini and Cherry Tomatoes
A vibrant vegetable side dish with tender zucchini and burst-of-flavor cherry tomatoes, roasted until caramelized with fresh rosemary. This mediterranean-inspired vegetarian (keto) ready in about 35 minutes pairs cherry tomatoes, teaspoon, finely chopped fresh rosemary, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 pound), sliced into 1/2-inch half-moons zucchini
- 1 cup cherry tomatoes
- 1 teaspoon, finely chopped fresh rosemary
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Toss 2 medium sliced zucchini (1/2-inch half-moons) and 1 cup cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl.
- Step 3: Spread mixture in a single layer on the prepared baking sheet, ensuring tomatoes aren't overlapping.
- Step 4: Roast for 20-25 minutes, stirring once halfway through, until zucchini is tender and tomatoes are slightly shriveled with caramelized edges.
Frequently asked questions
How long does Rosemary-Roasted Zucchini and Cherry Tomatoes take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Roasted Zucchini and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Rosemary-Roasted Zucchini and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Roasted Zucchini and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rosemary-Roasted Zucchini and Cherry Tomatoes keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer. The rosemary and tomatoes were amazing together.
- ★★★★★
Loved it! Perfect for a summer dinner with grilled chicken.
- ★★★★☆
Tasted great, but the zucchini was a bit bland for my taste. Maybe more seasoning next time.
