If you were to ask my Mom whether or not I like mushrooms, she would probably mention how I disliked them when I was a child. Over the years, this changed… slightly. Mind you, they still aren’t in my Top 10 foods. This doesn’t stop me from using them in recipes! Thanks to the health benefits they provide, they will continue to live another day. In my quest to determine how I like them prepared, I’m going to make them in various ways. Enter, this one-pan roasted mushrooms and zucchini recipe!
With an easy-to-prepare recipe from Flavor The Moments, these mushrooms and zucchini make a perfect side dish. Or, you can add them to a pasta or rice dish. They are perfect for meal planning, as one batch can be divided into one meal a day for a week. Whether they’re used as a main or as a side, you’ll get a dose of healthy nutrients, all prepared in less than 30 minutes.
One-Pan Roasted Mushrooms and Zucchini
Ingredients
4 Medium Zucchini, cut into 1/2″ chunks
8 oz Cremini* Mushrooms, stems removed, halved, or quartered (depending on size)
2 Tbsps Extra Virgin Olive Oil
1 Tbsp Fresh Thyme Leaves (or 1 tsp dried), Substitute/Supplement with other Herbs and Spices if desired
Salt & Pepper to taste
Instructions
Preheat oven to 400 degrees.
Toss the zucchini and mushrooms with thyme, olive oil, salt, and pepper. Place them on a large rimmed baking pan until well coated.
Place the vegetables in the oven and roast for 20-25 minutes, or until the vegetables are tender and caramelized.
Serve immediately with rice and/or a protein of your choice. Enjoy!
*The cremini mushrooms may be substituted for baby Bella or your favorite variety.
Related:
Sweet Potato and Mushroom Curry Soup
Delicious Pork Tenderloin with Mushrooms, Carrots and Onions