Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Ingredients
- 2 small zucchini
cut into 1/2-inch thick slices, 1 lb
- 2 small yellow squash
cut into 1/2-inch thick slices, 1 lb
- 14 oz Flavorino or small Campari tomatoes
sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic
minced, 1 1/2 Tbsp
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup finely shredded Parmesan cheese
2.4 oz
- Fresh or dried parsley
for garnish, optional
Directions
- 1
Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- 2
In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- 3
Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
- 4
Recipe source: Cooking Classy
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Similar Recipes
Ratings & Reviews
Based on 102 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, incredibly simple side dish that bursts with summer flavors? This Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes recipe delivers an irresistible blend of fresh vegetables, aromatic garlic, and savory Parmesan cheese, perfect for any meal.
The magic of this dish lies in its sheer simplicity and the power of roasting. By combining tender zucchini, yellow squash, and sweet tomatoes with fragrant minced garlic, classic Italian seasoning, and a generous sprinkle of Parmesan, you create a symphony of flavors that deepen and caramelize in the oven. It’s a sheet pan wonder that minimizes cleanup while maximizing deliciousness and providing a healthy side.
You'll be delighted by the rich, savory aroma that fills your kitchen as these vegetables roast to perfection. Each bite offers a harmonious balance of tender-crisp zucchini and squash, juicy, slightly charred tomatoes, and the irresistible umami kick from roasted garlic and finely shredded Parmesan. The Italian seasoning adds a comforting herbaceous depth, making this a healthy and deeply satisfying accompaniment. It’s a dish that feels both indulgent and wonderfully light.
While this recipe is perfect as is, you can easily adapt it to your pantry or preferences.
- If Flavorino or small Campari tomatoes aren't available, feel free to use other small, ripe tomatoes like cherry or grape tomatoes, simply sliced into halves.
- For a slightly different cheese profile, consider grating a hard aged Pecorino Romano in place of or mixed with the Parmesan.
- Don't have fresh garlic on hand? A smaller amount of garlic powder (about 1 teaspoon) can be used, though fresh minced garlic offers a more robust flavor.
This versatile roasted vegetable dish is an ideal companion for grilled chicken, fish, or a hearty steak, making it a stellar choice for any summer gathering or a simple weeknight dinner. Garnish with a sprinkle of fresh or dried parsley for an extra pop of color and herbaceous freshness.