Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is the perfect side dish that combines fresh garden flavors with savory Parmesan goodness. Quick, easy, and utterly delicious, it’s a must-try recipe for any meal.

Every time I think about this recipe, I’m transported back to summer evenings in my grandmother’s kitchen.

Her garden overflowed with fresh zucchini, squash, and tomatoes, and this dish was her go-to creation.

With its aromatic roasted garlic and cheesy Parmesan topping, it always brought the family together.

Inspired by her timeless cooking, I’ve refined this recipe to make it simple and accessible for everyone.

Why You’ll Love This Recipe

1. Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
2. Healthy and Flavorful: Packed with fresh veggies and wholesome ingredients.
3. Customizable: Swap out veggies or adjust the seasoning to suit your taste.
4. Crowd-Pleaser: Loved by kids and adults alike, it pairs well with almost any main dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisines: Mediterranean, American
Servings: 4
Estimated Cost: $8

Equipment

• Baking sheet
• Parchment paper or aluminum foil
• Mixing bowls
• Knife and cutting board
• Garlic press

Ingredients

• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat Your Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Vegetables: In a large mixing bowl, combine zucchini, squash, and cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, paprika, salt, and pepper, and toss to coat evenly.
3. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
4. Add Parmesan Cheese: Sprinkle the grated Parmesan evenly over the vegetables.
5. Roast the Vegetables: Place the baking sheet in the oven and roast for 18-20 minutes, or until the vegetables are tender and slightly caramelized.
6. Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a side dish or light main course.

Nutrition Facts (Per Serving)

• Calories: 150
• Protein: 5g
• Carbohydrates: 10g
• Fat: 10g
• Fiber: 3g
• Sugar: 4g

Tips for Success

1. Uniform Slicing: Slice the vegetables evenly to ensure consistent cooking.
2. Don’t Overcrowd the Pan: Spread the veggies in a single layer for optimal roasting.
3. Use Fresh Garlic: For the best flavor, use fresh garlic rather than pre-minced.
4. Experiment with Cheese: Swap Parmesan for Asiago or Pecorino Romano for a different flavor profile.

Print Pin

Homemade Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is the perfect side dish that combines fresh garden flavors with savory Parmesan goodness. Quick, easy, and utterly delicious, it’s a must-try recipe for any meal.

Course Salad

Cuisine Mediterranean, American

Keyword Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 150kcal

Cost 8$

Ingredients

Ingredients

• 2 medium zucchini sliced into rounds
• 2 medium yellow squash sliced into rounds
• 1 cup cherry tomatoes halved
• 4 cloves garlic minced
• 3 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

• Step-by-Step Instructions
• Preheat Your Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
• Prepare the Vegetables: In a large mixing bowl, combine zucchini, squash, and cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, paprika, salt, and pepper, and toss to coat evenly.
• Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
• Add Parmesan Cheese: Sprinkle the grated Parmesan evenly over the vegetables.
• Roast the Vegetables: Place the baking sheet in the oven and roast for 18-20 minutes, or until the vegetables are tender and slightly caramelized.
• Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a side dish or light main course.

Notes

1. Uniform Slicing: Slice the vegetables evenly to ensure consistent cooking.
2. Don’t Overcrowd the Pan: Spread the veggies in a single layer for optimal roasting.
3. Use Fresh Garlic: For the best flavor, use fresh garlic rather than pre-minced.
4. Experiment with Cheese: Swap Parmesan for Asiago or Pecorino Romano for a different flavor profile.

Common Questions

1. Can I make this dish ahead of time?
   Yes! Prepare the veggies and seasoning in advance, and roast them just before serving.
2. What other vegetables can I use?
   Bell peppers, asparagus, or mushrooms make excellent additions.
3. Can I make this vegan?
   Absolutely! Substitute the Parmesan with a dairy-free cheese alternative or nutritional yeast.
4. How do I store leftovers?
   Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Thank you for joining me in exploring this simple yet delightful recipe.

I hope it brings as much joy to your table as it does to mine.

Happy cooking!