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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

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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.

Ingredients

Scale
  • 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

  1. Preheat the Oven:

    • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 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.
  3. Roast:

    • Spread the vegetables evenly on the prepared baking sheet.
    • Roast for 12-15 minutes, until tender and slightly caramelized.
  4. Add Parmesan & Broil:

    • Sprinkle grated Parmesan over the veggies.
    • Broil for 2-3 minutes, until the cheese is golden and slightly crispy.
  5. 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.