This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes dish is a flavorful, easy-to-make side packed with fresh summer vegetables. Roasted to perfection with garlic, olive oil, and Parmesan cheese, this dish pairs well with any meal and is a great way to enjoy seasonal produce.
Why You’ll Love This Recipe
- Simple and quick—ready in under 30 minutes
- Bursting with fresh, vibrant flavors
- Low-carb, gluten-free, and keto-friendly
- Perfect as a healthy side dish or light meal
- Customizable with different seasonings and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Directions
- Preheat the Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Vegetables: Slice zucchini and squash into rounds and halve the cherry tomatoes.
- Season the Vegetables: In a bowl, toss zucchini, squash, and tomatoes with olive oil, garlic, salt, pepper, Italian seasoning, and red pepper flakes.
- Roast: Spread the vegetables in a single layer on the baking sheet. Roast for 15-18 minutes until tender.
- Add Parmesan: Sprinkle Parmesan cheese over the vegetables and broil for 2-3 minutes until golden brown.
- Garnish & Serve: Sprinkle with fresh basil or parsley and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
Variations
- Cheesy Twist: Add mozzarella or feta for extra flavor.
- Extra Crunch: Sprinkle with panko breadcrumbs before roasting.
- Lemon Zest: Add fresh lemon zest for a citrusy kick.
- More Veggies: Mix in bell peppers, onions, or mushrooms.
- Spicy Kick: Increase red pepper flakes or drizzle with hot sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F for 5-7 minutes or microwave for 30 seconds.
- Freezing: Not recommended, as zucchini may become mushy.
FAQs
Can I use different cheeses?
Yes! Feta, goat cheese, or shredded mozzarella work great.
What’s the best way to keep zucchini from getting soggy?
Spread in a single layer and avoid overcrowding the pan.
Can I grill this instead of roasting?
Yes! Grill over medium heat for 3-4 minutes per side.
Is this recipe keto-friendly?
Yes! It’s naturally low in carbs and perfect for a keto diet.
Can I make this dairy-free?
Yes! Use a dairy-free cheese alternative or skip the Parmesan.
How do I add protein to this dish?
Serve with grilled chicken, shrimp, or tofu for a complete meal.
Can I use dried herbs instead of fresh?
Yes! Use dried basil or parsley if fresh isn’t available.
What’s a good main dish to pair this with?
It pairs well with grilled steak, chicken, or salmon.
Can I roast this at a lower temperature?
Yes! Roast at 375°F for a longer time (20-25 minutes) for a more tender texture.
Can I prep this ahead of time?
Yes! Chop veggies in advance and roast just before serving.
Conclusion
This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes dish is an easy, healthy, and flavorful side that complements any meal. Whether you serve it alongside grilled meats or enjoy it on its own, this roasted veggie medley is sure to be a hit. Try it today and enjoy the fresh flavors of summer!
PrintRoasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
This easy, oven-roasted dish features tender zucchini, yellow squash, and juicy cherry tomatoes tossed in garlic, olive oil, and Parmesan cheese for a deliciously simple side.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean, Italian
Ingredients
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for spice)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
-
Preheat the Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
-
Season the Vegetables:
- In a large bowl, toss zucchini, squash, and cherry tomatoes with olive oil, garlic, Italian seasoning, salt, black pepper, and red pepper flakes.
-
Roast:
- Spread the vegetables evenly on the prepared baking sheet.
- Roast for 12-15 minutes, until tender and slightly caramelized.
-
Add Parmesan & Broil:
- Sprinkle grated Parmesan over the veggies.
- Broil for 2-3 minutes, until the cheese is golden and slightly crispy.
-
Garnish & Serve:
- Sprinkle with fresh basil or parsley before serving.
- Serve warm as a side dish or over quinoa, pasta, or grilled chicken!
Notes
- Make It Vegan: Use nutritional yeast instead of Parmesan.
- Extra Crunch: Add toasted pine nuts or breadcrumbs before serving.
- Meal Prep Friendly: Store leftovers in the fridge for up to 3 days and reheat in the oven at 350°F (175°C) for 5 minutes.