Skip to content
Side Dishes

Baked Zucchini and Onions

Baked Zucchini and Onions is a quick, light side dish flavored with paprika and oregano, wonderfully fragrant and very easy to make.
Recipe Baked Zucchini and Onions
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Would you like to bring to the table a light baked dish that wows with simplicity and flavor? Baked zucchini with onions is the perfect answer! This baked vegetable side dish wins you over right away with its crisp golden finish and the irresistible aroma of paprika and oregano, a real invitation to savor every bite. A few wholesome ingredients are all it takes to create a quick vegetable recipe that captures the best of the summer garden: fresh zucchini, red or yellow onions, extra virgin olive oil and your favorite spices.

In just five minutes of prep you can arrange the slices of zucchini and onions on a baking sheet and add a generous sprinkle of paprika (sweet or hot, depending on your taste) and fragrant oregano. The oven does the rest: the vegetables turn golden outside and tender inside, in a light zucchini and onion version that’s perfect for anyone looking for a simple vegetarian dish that satisfies, and also ideal as a meatless recipe to enjoy on warmer evenings.

This tasty idea turns out to be a versatile zucchini side dish: great with meat or fish main courses, but also ideal as an appetizer on slices of toasted bread or as a fun option for drinks with friends. If you love baked vegetable gratins or want to discover new pairings, also try our Roasted Vegetables, or experiment with Baked Vegetable Gratin. Don’t miss the Crispy Baked Onions and the elegant Roasted Winter Vegetables, to bring every season into your kitchen.

Heat the oven, let the aroma of the herbs guide you and treat yourself to a quick summer recipe, simple and wholesome, that everyone will love!

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Baked Zucchini and Onions, first peel the onions, rinse them and cut them into thin slices; then wash the zucchini, trim off both ends and cut them into small cubes.
    Baked zucchini and onions, photo 1
    Baked zucchini and onions, photo 2
  2. Place the vegetables in a bowl and season them with the paprika, oregano, salt and extra virgin olive oil. Mix well so they absorb the flavors and transfer them to a baking sheet lined with parchment paper, without overlapping them too much.
    Baked zucchini and onions, photo 5
  3. Bake in a preheated oven at 180 °C (350 °F) for about 30 minutes, turning them every so often so they cook evenly. Once ready, take your Baked Zucchini and Onions out of the oven and let them cool for a moment before serving. Finally, remember to download our App with exclusive content and fewer ads!
    Baked zucchini and onions side dish

Variations and Alternatives

Depending on your taste, you can use sweet paprika or hot paprika. The oregano can also be replaced with other herbs such as sage, rosemary or thyme. Finally, if you like a sweet-and-sour touch, you can also add a few tablespoons of apple cider vinegar or balsamic vinegar to the seasoning before baking.

Tips

If you want to save energy, you can also cook the Zucchini and Onions in a skillet: just brown them over high heat for a few minutes, then cover with the lid and lower the heat. Cook them this way for about 15 minutes and finish over high heat without the lid so they turn golden.

Storage

Baked Zucchini and Onions keep in the fridge, in an airtight container, for up to 2-3 days. When you’re ready to eat them, you can serve them at room temperature or reheat them as you like.

Comments