Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Delight

A vibrant and healthy Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes side dish that celebrates summer's bounty.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Zucchini Provides a tender texture
2 medium Yellow Squash Adds sweetness and color
1 cup Small Tomatoes (Flavorino/Campari) Alternatives include cherry or grape tomatoes

For the Seasoning

3 tablespoons Olive Oil Can substitute with avocado oil
3 cloves Garlic Fresh cloves preferred, can use powder
1 tablespoon Italian Seasoning Fresh herbs can be used as alternatives
1 teaspoon Salt Adjust to taste
1/2 teaspoon Freshly Ground Black Pepper Can substitute with white pepper

For the Topping

1 cup Finely Shredded Parmesan Cheese Alternatives include Pecorino Romano
2 tablespoons Fresh or Dried Parsley (optional) Used for garnish

Equipment

Oven
Baking sheet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet.
Slice zucchini and yellow squash into half-moons and halve small tomatoes; mix together.
Drizzle vegetables with olive oil, add minced garlic, Italian seasoning, salt, and pepper, and toss.
Spread seasoned vegetables on the baking sheet in a single layer.
Sprinkle Parmesan cheese over the top and roast for 20-25 minutes.
Broil for an additional 1-2 minutes if you like a crispy finish.
Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

For best results, use fresh ingredients and adhere to the baking instructions for even roasting.

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