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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Savory Roasted Garlic-Parmesan Zucchini, Squash, & Tomatoes

A delightful side dish capturing the essence of summer with roasted garlic, Parmesan, zucchini, squash, and tomatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini sliced into ½-inch rounds
  • 2 medium Yellow Squash sliced into ½-inch rounds
  • 1 cup Small Tomatoes (Flavorino or Campari) halved
For the Seasoning
  • 2 tablespoons Olive Oil for roasting
  • 3 cloves Garlic minced
  • 1 tablespoon Italian Seasoning or fresh herbs like basil or oregano
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Freshly Ground Black Pepper
For the Topping
  • 1 cup Finely Shredded Parmesan Cheese can substitute with Pecorino Romano or dairy-free alternative
  • Fresh or Dried Parsley optional garnish

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper or lightly greased.
  2. In a large mixing bowl, combine sliced zucchini, yellow squash, and halved tomatoes.
  3. Drizzle olive oil over the vegetable mixture and add minced garlic, Italian seasoning, salt, and pepper. Toss to coat.
  4. Spread the vegetable mixture in a single layer on the baking sheet.
  5. Sprinkle freshly shredded Parmesan cheese evenly over the vegetables.
  6. Roast for 20-25 minutes, stirring halfway through for even cooking.
  7. For extra crispiness, turn on the broiler for 1-2 minutes at the end of roasting.
  8. Remove from oven, let cool briefly, and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Pat sliced vegetables dry before oiling to achieve crispiness. Store leftovers in an airtight container for up to 3 days.

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