Easy Roasted Zucchini & Caprese Salad Recipe

Quickly toss a healthy, scrumptious dish with this oven-roasted zucchini cooked with a dash of olive oil and vinegar, paired with a simple Caprese salad.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



For Roasted Zucchini:

  • 1large zucchini,cut in half lengthwise and sliced
  • 1large red pepper
  • 3cloves garlic,mince
  • 3tbspolive oil
  • 1tbspbalsamic vinegar
  • salt and pepper,to taste
  • ½tspItalian seasoning,or to taste
  • cupfresh Parmesan cheese

For Caprese Salad:

  • 3cupsgrape tomatoes,halved
  • ¾cupmini bocconcini,or fresh mozzarella chopped
  • 2tbspolive oil
  • ¼cupfresh basil,gently torn
  • sea salt & pepper


Roasted Zucchini:

  1. Preheat oven to 400 degrees F and lightly grease a 9×13-inch baking dish.

  2. Combine all ingredients except cheese.

  3. Place in the preheated oven. Roast for about 18 minutes until vegetables are tender and slightly golden.

  4. Remove from oven. Sprinkle with the Parmesan cheese, then place back in the oven for 2 to 3 minutes.

Caprese Salad:

  1. Toss all ingredients in a small bowl.

  2. Sprinkle with basil.


  • Calories: 320.72kcal
  • Fat: 25.47g
  • Saturated Fat: 7.26g
  • Monounsaturated Fat: 14.68g
  • Polyunsaturated Fat: 2.24g
  • Carbohydrates: 13.09g
  • Fiber: 3.60g
  • Sugar: 8.14g
  • Protein: 11.94g
  • Cholesterol: 25.02mg
  • Sodium: 725.73mg
  • Calcium: 296.41mg
  • Potassium: 667.29mg
  • Iron: 1.48mg
  • Vitamin A: 195.26µg
  • Vitamin C: 85.83mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!