Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme
This Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme made history when my brother-in-law had a second helping of vegetables! And this tasty zucchini is low-carb, gluten-free, meatless, and South Beach Diet Phase One. Check out Zucchini Recipes for more ideas if your zucchini is a little too plentiful!
Recently I had some of my sister Pam’s family over for dinner, and for a side dish I made this Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme. When I worked on the recipe a few weeks ago and took these photos for the blog, I was using giant zucchini with the big seeds scraped out and cut into strips. When I made it again last week, I didn’t have any big zucchini and had to (gasp!) buy zucchini at the store.
Both versions were really tasty, but the most amazing thing about this recipe is that my brother-in-law Kelly made family history by asking for a second helping of vegetables! Kelly is well known for not liking many veggies, so I think that’s a pretty good recommendation for this recipe.
If you don’t have any giant zucchini like I used in these photos, use about four smaller ones. And if your family has some vegetable-avoiders, possibly they may end up liking this as much as my brother-in-law did. And if that happens, I’d love to hear about it!
I used a pound of brown Cremini mushrooms, cut into bite-sized pieces. Regular white mushrooms will also work just fine here. Don’t be afraid to wash the mushrooms with cold water; then let them drain well while you prep the zucchini and mix the marinade. Cut drained mushrooms into bite-sized pieces. If you have a giant zucchini, cut it into fourths and use a sharp spoon to scrape away the seeds and pithy part, leaving not over 1/2 inch of flesh on the skin. (You can skip this step if you’re using smaller zucchini.) Then slice each piece into strips about 1/2 inch wide. Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade.
I tossed all the vegetables together with the marinade in a bowl and let it sit on the counter for about an hour, but you can also marinate for a slightly longer time in a Ziploc bag if you prefer. Even if you don’t have time to marinate, this will still be good. Yes, my pan is way too crowded, and I probably should have used two pans. I gave mine a stir halfway through and then put it back in to roast until the pan was dry and the vegetables were starting to look a little browned. This took longer than I imagined; I roasted mine for nearly 40 minutes. You could also use slightly higher heat for a shorter time.
When the vegetables are nicely browned, arrange on a plate and sprinkle with crumbled Feta (and some chopped parsley if desired.) Serve hot, and be prepared for people to ask for seconds!
More Ways to Enjoy Zucchini:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Zucchini and Dill Pasta Salad ~ FoodieCrush
Greek Stuffed Zucchini with Rice, Kalamata Olives, and Tomato Sauce ~ Cookin’ Canuck
Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme
This Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme was so good my brother-in-law had a second helping of vegetables!
- 1 lb. Crimini mushrooms (or white mushrooms will also work)
- 2 lbs. zucchini (either a large zucchini about 12 inches long or 3-4 smaller ones)
- 2 oz. crumbled Feta (about 2/3 cup crumbled)
- 1 T chopped fresh parsley (optional)
- 1/4 cup olive oil (use a good quality oil with a nice flavor)
- 2 T good quality balsamic vinegar
- 1 tsp. dried thyme
- 1 tsp. Spike Seasoning (optional, but good)
- fresh ground black pepper to taste
- Preheat oven to 400F/200C.
- Spray a large baking sheet with non-stick spray or oil. (If you’re going to let the vegetables marinate for a while, you don’t need to do this quite so soon.)
- Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.
- If you’re using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin.
- Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.)
- Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade.
- Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can’t take time for that.)
- When you’re ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!)
- Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.)
- Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more.
- Put vegetables on a baking sheet and crumble Feta over (and parsley if using.)
- Serve hot.
About the Spike Seasoning that I use.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything included in this Roasted Balsamic Zucchini and Mushrooms is a low-glycemic ingredient, and this would make a wonderful side dish or meatless main dish for any phase of the South Beach Diet. It’s also great for low-carb diet plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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