Roasted 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
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
-
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.