Description
These Oven-Roasted Zucchini, Squash, and Tomatoes are tossed with garlic, olive oil, Italian herbs, and topped with Parmesan cheese. A simple, colorful, and flavorful summer side dish everyone will love.
Ingredients
• 2 small zucchini (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 (1 1/2 Tbsp)
• 1 1/4 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 cup (2.4 oz) finely shredded Parmesan cheese
• Fresh or dried parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line an 18×13-inch baking sheet with parchment paper or foil.
2. Whisk together olive oil, garlic, and Italian seasoning. Let sit 5–10 minutes for flavor infusion.
3. Place zucchini, squash, and tomatoes in a large mixing bowl. Pour in garlic oil and toss to coat.
4. Spread vegetables in a single layer on the prepared baking sheet. Season with salt and pepper.
5. Sprinkle Parmesan cheese evenly over the vegetables.
6. Roast for 25–30 minutes, until vegetables are tender and Parmesan is golden brown.
7. Garnish with parsley if desired and serve immediately.
Notes
– Swap Parmesan with Pecorino Romano for a saltier edge.
– Add red pepper flakes to the garlic oil for a spicy version.
– Reheat leftovers in an oven or air fryer to retain crisp edges.
– Use cherry or grape tomatoes as substitutes for Campari.
– Pair with grilled meats, pasta, or grain bowls for a complete meal.
- Prep Time: 10
- Cook Time: 30
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 168
- Sugar: 5
- Sodium: 278
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 8
- Cholesterol: 11