I had a bunch of zucchini and mushrooms that needed to be used up from a recent Costco purchase. Happily, they worked really well together when marinated, roasted and topped with crumbled feta, making for a lovely side dish for some pan-fried rockfish I had made. Super easy and delicious!
Vegetarian Keto Roast Zucchini and Mushrooms with Feta Recipe
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- ⅛ teaspoon crushed red pepper flakes (*optional)
- ½lb Cremini/Baby Bella mushrooms, cut into bite-sized pieces
- 1lb zucchini, cut into bite sized pieces
- ⅓ cup feta, crumbled
- 1 tablespoon fresh parsley, chopped (*optional)
Whisk together the ingredients for the marinade in a large mixing bowl. Add the zucchini and mushrooms, toss until coated, then add to a container or zip bag and seal. Allow to marinate on at room temperature for an hour or two if you have time, or bypass this step if you don't.
Preheat oven to 400F. Spray a large baking sheet with non-stick spray or oil or line it with a silat mat/parchment paper. Spread the vegetables out in a single layer on the baking sheet, leaving space between the veggies.
Put the baking sheet in the oven and roast 20 minutes, Remove from oven, stir and spread the vegetables back out. Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are lightly browned, about 15-20 minutes more. Remove from oven and add vegetables on a serving dish. Sprinkle with crumbled feta and parsley if using. Serve hot.
Did you make this vegetarian keto roast zucchini and mushrooms with feta recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)