Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
A colorful and flavorful vegetable medley of zucchini, yellow squash, and tomatoes roasted with garlic, Parmesan cheese, and herbs. A simple, healthy side dish that complements any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 smthere’schini (1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes, sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine zucchini, yellow squash, tomatoes, and garlic.
- Drizzle with olive oil and toss to coat evenly.
- Add Parmesan cheese, Italian seasoning, salt, and pepper. Toss again until vegetables are well coated.
- Spread the vegetable mixture in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
- Garnish with fresh basil before serving.
Notes
- For even roasting, ensure the vegetables are spread in a single layer and not overcrowded.
- For a crispier topping, broil for the last 2-3 minutes of cooking.
- Customize with other herbs like thyme or oregano.
- Serve immediately as the tomatoes may release moisture upon standing.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
