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Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Discover the vibrant, healthy, and flavorful Roasted Garlic-Parmesan Zucchini Squash and Tomatoes, a quick and easy side dish that perfectly balances tender roasted zucchini, juicy tomatoes, sweet mellow garlic, and sharp Parmesan cheese. Ideal for busy weeknights, this recipe combines simple ingredients to create a colorful and nutritious addition to any meal that pairs beautifully with proteins, pastas, or works as a satisfying vegetarian option.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Vegetables

  • 2 medium zucchini squash, sliced into rounds or half-moons
  • 1 pint cherry or grape tomatoes, whole or halved if large
  • 6 garlic cloves, peeled

Seasonings and Oils

  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cheese

  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat and Prepare the Vegetables: Preheat your oven to 400°F (200°C). Wash zucchini and tomatoes thoroughly. Slice zucchini into evenly sized rounds or half-moons for even roasting. Keep the tomatoes whole or halve them if they are large. Peel the garlic cloves but leave them whole for gentle roasting.
  2. Toss with Olive Oil and Seasonings: In a large mixing bowl, combine zucchini slices, tomatoes, and whole garlic cloves. Drizzle with olive oil, then sprinkle Italian seasoning, salt, and freshly ground black pepper. Toss everything together to evenly coat and season all the vegetables.
  3. Roast Until Tender and Golden: Spread the vegetable mixture in a single layer on a rimmed baking sheet, ensuring spacing for even cooking. Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and golden at the edges, tomatoes are blistered, and garlic is soft and aromatic.
  4. Add Parmesan and Broil (Optional): Remove the baking sheet from the oven and evenly sprinkle freshly grated Parmesan over the roasted vegetables. For a bubbly, golden cheese crust, switch to the broiler and cook for an additional 2-3 minutes. Watch closely to avoid burning.
  5. Serve Warm and Enjoy: Transfer the roasted vegetables to a serving dish and serve warm, allowing the fresh, roasted flavors to shine.

Notes

  • Uniform Cutting: Slice zucchini evenly to ensure all pieces roast evenly without undercooking or burning.
  • Garlic Preparation: Roasting whole garlic cloves mellows their flavor. Mince them beforehand if you prefer a stronger garlic taste.
  • Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and offers a more vibrant flavor than pre-grated varieties.
  • Don’t Overcrowd: Spread the vegetables in a single layer on the baking sheet for optimal roasting and caramelization.
  • Check Halfway: Stir or gently shake the pan halfway through roasting for even browning and to prevent sticking.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 110
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 7mg

Keywords: roasted zucchini, garlic parmesan vegetables, healthy side dish, keto side dish, easy vegetable recipe, roasted tomatoes, Italian seasoning vegetables