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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Delight

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a vibrant, gluten-free side dish that highlights summer's freshest produce.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini slice into half-moons
  • 2 medium Yellow Squash slice into half-moons
  • 1 cup Small Tomatoes halved, can use Flavorino or Campari
For the Seasoning
  • 2 tablespoons Olive Oil or avocado oil
  • 3 cloves Garlic minced, fresh preferred
  • 2 teaspoons Italian Seasoning or fresh herbs
  • 1 teaspoon Salt to taste
  • 1 teaspoon Freshly Ground Black Pepper or white pepper
For the Topping
  • 1 cup Finely Shredded Parmesan Cheese or Pecorino Romano
  • 2 tablespoons Fresh or Dried Parsley optional, for garnish

Equipment

  • Baking sheet
  • parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light greasing of olive oil.
  2. In a large mixing bowl, slice zucchini and yellow squash into half-moons, and halve the small tomatoes. Combine all the vegetables.
  3. Drizzle the vegetables with olive oil, add minced garlic, Italian seasoning, salt, and pepper, then toss to coat evenly.
  4. Spread the seasoned vegetables on the prepared baking sheet in a single layer.
  5. Sprinkle Parmesan cheese over the vegetables, then roast for 20-25 minutes until golden and bubbly.
  6. For extra crispiness, switch to broil for 1-2 minutes after roasting, watching closely.
  7. Garnish with parsley if desired, and serve warm as a side dish.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For best texture, use fresh vegetables; avoid overcrowding the baking sheet for proper roasting.

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