Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
- Total Time: 50min
- Yield: 6servings
- Diet: Gluten Free
Description
This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe offers a savory and healthy side dish perfect for any occasion. Packed with fresh summer vegetables, garlic, and Parmesan, it’s a delicious and easy-to-make recipe that’s perfect for family dinners, holiday meals, and weeknight gatherings. The simple preparation and incredible flavors make this dish a crowd-pleaser that pairs well with any main course.
Ingredients
- 2 zucchini, sliced into half-inch thick pieces
- 2 yellow squash, sliced into half-inch thick pieces
- 14 ounces tomatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/4 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup shredded Parmesan cheese
- Fresh or dried parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, mix olive oil, minced garlic, and Italian seasoning. Let sit for 5-10 minutes to meld the flavors.
- Toss zucchini, yellow squash, and tomatoes in a large bowl. Pour garlic-infused oil over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on the baking sheet. Sprinkle with salt and freshly ground black pepper.
- Top the vegetables with shredded Parmesan cheese.
- Roast in the oven for 25-30 minutes until vegetables are tender and the cheese is golden and crispy.
- Garnish with parsley (optional) and serve immediately.
Notes
- Feel free to add other vegetables like bell peppers, onions, or mushrooms for additional flavor.
- Swap Parmesan with mozzarella for a meltier texture or try Pecorino for a sharper flavor.
- To spice it up, add red pepper flakes to the garlic oil mix.
- Prep Time: 10min
- Cook Time: 30min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Why You’ll Love This Recipe
This recipe combines the richness of roasted vegetables with the perfect balance of savory garlic and Parmesan cheese. Zucchini, yellow squash, and tomatoes are roasted to tender perfection, creating a delightful side dish that’s as healthy as it is delicious. Whether you’re hosting a festive dinner or preparing a weeknight meal, this dish is an easy, flavorful addition to your menu.
Ingredients
- 2 zucchini, sliced into half-inch thick pieces
- 2 yellow squash, sliced into half-inch thick pieces
- 14 ounces tomatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 1/4 teaspoons of Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup of shredded Parmesan cheese
- Fresh or dried parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, mix the olive oil, minced garlic, and Italian seasoning. Let the mixture sit for 5-10 minutes to allow the flavors to meld.
- Toss the sliced zucchini, yellow squash, and halved tomatoes in a large mixing bowl. Pour the garlic-infused oil over the vegetables and gently toss to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground black pepper.
- Sprinkle the shredded Parmesan cheese over the vegetables.
- Roast in the preheated oven for 25-30 minutes, until the vegetables are tender and the cheese is golden and slightly crispy.
- Garnish with parsley (optional) and serve immediately.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add other vegetables: Feel free to mix in bell peppers, onions, or mushrooms for extra flavor and texture.
- Use different cheeses: Swap Parmesan with mozzarella for a more melty texture, or try pecorino for a sharper taste.
- Spice it up: Add red pepper flakes to the garlic mixture for a little heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through, or use the microwave for quicker results.
- Freezing: Not recommended as the texture of the zucchini and squash may become mushy after thawing.
FAQs
1. Can I use frozen zucchini and squash?
It’s best to use fresh zucchini and squash for this recipe to maintain their texture and flavor.
2. Can I use a different type of cheese?
Yes, mozzarella or pecorino would work well as substitutes for Parmesan.
3. How do I prevent the vegetables from becoming too mushy?
Be sure to slice the vegetables evenly and avoid overcrowding the pan, as this can cause them to steam instead of roast.
4. Can I make this ahead of time?
Yes, you can prepare the vegetables and store them in the fridge for up to a day before roasting.
5. Can I add protein to this dish?
You can add grilled chicken, shrimp, or even beans for added protein.
6. How do I know when the vegetables are done roasting?
The vegetables should be tender and the Parmesan should be golden and slightly crispy.
7. Can I use dried garlic instead of fresh?
Fresh garlic is recommended for the best flavor, but dried garlic can be used if needed.
8. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t contain any gluten-based ingredients.
9. How should I cut the vegetables?
Slice the zucchini and squash into uniform half-inch thick pieces to ensure even roasting.
10. Can I use a different herb besides Italian seasoning?
You can use dried oregano, thyme, or basil as alternatives to Italian seasoning.
Conclusion
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a simple, yet incredibly flavorful dish that’s sure to become a favorite. Whether you’re serving it at a holiday gathering or as a weeknight side, this recipe offers a perfect balance of savory, cheesy goodness with the freshness of roasted vegetables.
