Zucchini & Tomato Medley with Herb Oil
A bloating-friendly, low-FODMAP vegetable medley that supports digestive balance, roasted with aromatic herbs. This mediterranean-inspired vegetarian ready in about 30 minutes pairs medium zucchini, halved 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 2, 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
- 1 medium zucchini
- 1 cup halved cherry tomatoes
- 2 tbsp olive oil
- 1 clove minced garlic
- 1 tsp chopped fresh oregano
- 1/4 tsp sea salt
- 1/2 tsp lemon zest
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut 1 medium zucchini into 1/2-inch half-moons. Toss with 1 cup halved cherry tomatoes, 2 tbsp olive oil, and 1 minced garlic clove in a baking dish.
- Step 2: Season with 1/4 tsp sea salt and 1 tsp chopped fresh oregano. Roast for 20 minutes, stirring once at 10 minutes, until zucchini is tender and tomatoes are blistered.
- Step 3: Remove from oven and stir in 1/2 tsp lemon zest. Cool for 5 minutes before serving to allow flavors to meld. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini & Tomato Medley with Herb Oil take to make?
Total time is about 30 minutes (10 min prep + 20 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 Zucchini & Tomato Medley with Herb Oil?
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 Zucchini & Tomato Medley with Herb Oil?
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 Zucchini & Tomato Medley with Herb Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini & Tomato Medley with Herb Oil?
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've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
