Fresh garden zucchini, mushrooms and garlic roasted with balsamic vinegar and extra virgin olive oil until golden brown.
Two of my favorite vegetables are zucchini and mushrooms. Because they have a mild flavor, you can prepare them in a variety of ways.
Combined, these Balsamic Roasted Zucchini and Mushrooms are super tasty, quick and easy to make.
Ingredients
For this recipe you'll need:
- zucchini
- fresh mushrooms
- garlic
- extra virgin olive oil
- balsamic vinegar (or balsamic glaze)
- kosher salt
- black pepper
How do you make Balsamic Roasted Zucchini and Mushrooms?
Preheat oven to 425 degrees F. Wash the outside skins of the zucchini to remove any excess dirt, dry; then slice into 1-thick rounds.
Rinse the dirt from the mushrooms; then quarter them. Next, add the zucchini, mushrooms and garlic to a medium bowl.
In a separate small bowl whisk the oil, vinegar, salt and pepper; then pour over the vegetables. Mix well to coat the vegetables; then place on a baking sheet and bake for 15-20 minutes, turning halfway.
You know how much I love roasting things and this recipe for was no exception. Just look at the beautiful color and the taste was incredible.
I have made this recipe for Balsamic Roasted Zucchini and Mushrooms over and over again and my family loves it every single time.
Other Cooking Methods
You can cook these vegetables on top of the stove in a nonstick skillet as well. Heat the oil to a large skillet; then add the vegetables.
Cook 3-4 minutes until they vegetables start to soften; then add the garlic. Cook for another minute; then add the vinegar, salt and pepper. Mix well; then serve hot.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Zucchini Recipes
- Ranch Zucchini Boats
- Cheese and Zucchini Stuffed Portobello Mushrooms
- Skillet Zucchini in Rosemary Butter
- Ricotta, Goat Cheese and Basil Stuffed Zucchini
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Balsamic Roasted Zucchini and Mushrooms
Ingredients
- 2 large zucchini (washed and sliced 1-inch thick)
- 10 large white button mushrooms (washed and quartered)
- 2 tablespoons minced garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F. Wash the outside skins of the zucchini to remove any excess dirt, dry; then slice into 1-thick rounds.
- Rinse the dirt from the mushrooms; then quarter them. Next, add the zucchini, mushrooms and garlic to a medium bowl.
- In a separate small bowl whisk the oil, vinegar, salt and pepper; then pour over the vegetables.
- Mix well to coat the vegetables; then place on a baking sheet and bake for 15-20 minutes, turning halfway.
karin says
I was wondering what to do with mushrooms and zucchini and put those 2 words in Pinterest and voila! Your recipe came up and it was so easy and fast! and very delicious! I think it's because of the balsamic vinegar, it adds just the right flavor and the kitchen smelled great. Thank you so much!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe and you're right, the balsamic gives that little something extra! Thanks for trying the recipe!
beckri says
This was delicious- I was originally looking for a way to use up the zuchini and mushrooms in my fridge but now I am saving this one for future use! Thank you!
Carrie's Experimental Kitchen says
Thank you Beckri, I'm so glad you enjoyed the recipe!
Lynn says
Looked in fridge, saw zukes and 'shrooms, Googled "baked zucchini and mushrooms". Yours was the first recipe to come us and it sounds great. Will try that tonight. Don't know how that can miss!!
Carrie's Experimental Kitchen says
It's one of my favorite go-to easy recipes, I hope you enjoy it!
Emily says
I love these veggies, and I'm going to whip this up tonight and use it to top our homemade pizza for pizza night. I'm dreaming of some crispy bacon, garlic, and caramelized onions too. Can't wait for supper 🙂
carrieexpktchn@optonline.net says
Oohhh that sounds good! I bet it will taste fantastic on homemade pizza. Thanks for stopping by to let me know. Enjoy your supper! 🙂
littletd says
This is an awesome recipe. I make it all the time.
Carrie Farias says
I'm so glad you like it, thank you so much for dropping by to let me know. We make it quite often too!
barbqman says
This is also my two favorite vegetables. I have found in the past that Zucchini and yellow squash also pair quite well. One squash most people forget about is "Patty-Pan". These little squash have a marvelous flavor and quite enjoyable.
Carrie's Experimental Kitchen says
Hmm, I've never heard of that kind. I'll have to see if I can find it locally. Thanks for the tip and for stopping by. 🙂
Amee Livingston says
Carrie, this looks so delicious!!!!
Carrie's Experimental Kitchen says
Thank you Amee, it was! Even the kids ate it and my little one doesn't really like zucchini at all. 🙂
Haydn and Kristy @ Taste Buds says
Wow, three things my GF loves and I've never put them together for her. Seems like a good summer dish that is light, yet has enough substance.
-h
Carrie's Experimental Kitchen says
I hope you like them, thanks for stopping by!
Joan@chocolateandmore says
Carrie, I'll bet the flavors just pop with the Balsamic vinegar, can't wait to try this!
Carrie's Experimental Kitchen says
They did and it was wonderful Joan!
Anonymous says
Genius, why didn't I ever think of this before - two of my favorite vegetables!!
Carrie's Experimental Kitchen says
Mine too and I was surprised myself that I hadn't tried them together before. I hope you like them as much as we did!