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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Irresistibly Easy Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a vibrant, gluten-free, low-carb side dish celebrating fresh vegetables and rich flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Broiling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Zucchini Sliced
  • 2 cups Yellow Squash Sliced
  • 1 cup Small Tomatoes Halved
For the Dressing
  • 3 tablespoons Olive Oil Or avocado oil
  • 3 cloves Garlic Minced
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Freshly Ground Black Pepper
For the Topping
  • 1 cup Finely Shredded Parmesan Cheese Or Pecorino Romano
  • 2 tablespoons Fresh or Dried Parsley Optional

Equipment

  • Baking sheet
  • parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or greasing with olive oil.
  2. In a large mixing bowl, combine sliced zucchini, chopped yellow squash, and halved tomatoes cut into ½-inch thick pieces.
  3. Drizzle vegetables with olive oil, add minced garlic, Italian seasoning, salt, and ground black pepper. Toss until evenly coated.
  4. Spread the seasoned veggies on the baking sheet in a single layer, ensuring enough space for roasting.
  5. Sprinkle finely shredded Parmesan cheese evenly over the top of the veggies.
  6. Roast in the oven for 20–25 minutes until tender and lightly caramelized.
  7. For a crispier topping, switch to broil for 3–5 minutes, watching closely to avoid burning.
  8. Garnish with chopped fresh parsley if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, let cool, spread on a baking sheet, and transfer to a freezer-safe bag for up to 3 months.

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