Sheet Pan Rosemary-Roasted Zucchini and Tomatoes
A vibrant vegetable medley with earthy rosemary and sun-ripened tomatoes, roasted to caramelized perfection. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium zucchini, pint cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 medium zucchini
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp, finely chopped fresh rosemary
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Dice 1 medium zucchini into 1/2-inch cubes and place on a sheet pan with 1 pint cherry tomatoes.
- Step 2: Drizzle with 2 tbsp olive oil, then sprinkle in 1 tbsp finely chopped fresh rosemary, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
- Step 3: Roast for 22-25 minutes, stirring once after 12 minutes, until zucchini is tender and tomatoes are blistered at the edges.
Frequently asked questions
How long does Sheet Pan Rosemary-Roasted Zucchini and Tomatoes take to make?
Total time is about 40 minutes (15 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 Sheet Pan Rosemary-Roasted Zucchini and 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 medium zucchini from drying out.
Can I substitute ingredients in Sheet Pan Rosemary-Roasted Zucchini and 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 Sheet Pan Rosemary-Roasted Zucchini and 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.
What goes well with Sheet Pan Rosemary-Roasted Zucchini and Tomatoes?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I made this for a dinner party and it was a hit. Simple, elegant, and delicious.
- ★★★★★
This recipe is a game-changer for zucchini. The tomatoes burst and blend so well with the rosemary.
- ★★★★★
My family devoured these roasted veggies! So easy and healthy.
