Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Recipe

Why You’ll Love This Recipe

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is simple, fresh, and bursting with flavor. The combination of tender roasted vegetables with aromatic garlic, savory Parmesan, and fresh herbs creates a dish that’s both nutritious and satisfying. It’s perfect for anyone looking for a quick, healthy, and flavorful side dish!

Ingredients

• 1 zucchini

• 1 yellow squash

• 1 cup cherry tomatoes

• 2–3 garlic cloves, minced

• 2 tablespoons olive oil

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil or parsley (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. Slice the zucchini and yellow squash into ¼-inch rounds. Halve the cherry tomatoes.

3. In a large mixing bowl, toss the zucchini, squash, and tomatoes with minced garlic, olive oil, and Parmesan cheese.

4. Season with salt and pepper, then toss again to coat the vegetables evenly.

5. Spread the vegetables in a single layer on the prepared baking sheet.

6. Roast for 20-25 minutes, stirring halfway through for even cooking. The veggies should be tender and lightly caramelized.

7. After roasting, transfer to a serving dish and top with fresh basil or parsley. Serve warm and enjoy!

Servings and Timing

• Servings: 4

• Total time: 30-35 minutes (including prep and roasting)

Variations

• Add mushrooms for an earthy flavor.

• Spice it up with red pepper flakes or cayenne.

• Make it Mediterranean by adding kalamata olives or artichoke hearts and substituting feta for Parmesan.

• For a fresh twist, add lemon zest and fresh herbs like thyme or oregano.

• Cheese lovers can top the dish with shredded mozzarella or Gruyère during the last 5 minutes of roasting.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a 375°F oven for 5-8 minutes or in a skillet over medium heat.

• Freezing: While best eaten fresh, you can freeze leftovers to use in blended vegetable soups.

FAQs

How do I prevent the zucchini and squash from getting too soft?

To keep zucchini and squash from becoming mushy, make sure not to overcook them. Stir them halfway through roasting and check for doneness around the 20-minute mark.

Can I use other vegetables in this recipe?

Yes! You can add or swap other vegetables like bell peppers, onions, or eggplant to create your own custom blend.

Can I make this dish in advance?

Yes, you can prep the vegetables and toss them with oil, garlic, and seasoning a few hours ahead. Just add the Parmesan just before roasting.

Is this dish vegan?

You can make it vegan by omitting the Parmesan and using a plant-based cheese alternative.

Can I use frozen vegetables?

While fresh vegetables give the best texture, frozen vegetables can work in a pinch. Just make sure to thaw and drain them thoroughly before roasting.

Can I use pre-grated Parmesan?

Yes, pre-grated Parmesan works fine, but freshly grated cheese will melt better and provide more flavor.

How long does it take to roast the vegetables?

The vegetables take about 20-25 minutes to roast at 400°F (200°C), but be sure to check for tenderness and caramelization.

How do I make this recipe spicier?

Add red pepper flakes or cayenne pepper to the vegetables before roasting for an extra kick.

Can I freeze this dish?

Freezing can affect the texture of the roasted vegetables, but you can freeze leftovers for use in soups or stews later.

What’s the best way to serve this?

This dish pairs wonderfully with grilled meats, pasta, or rice. It can also be served as part of a Mediterranean spread.

Conclusion

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a delightful, easy-to-make dish that’s packed with flavor and perfect for any occasion. Whether you’re looking for a healthy side or a light main dish, this vegetable medley is sure to please!

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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Recipe

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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a vibrant and healthy side dish bursting with flavor. Roasted to perfection, this simple yet savory combination of zucchini, yellow squash, and juicy cherry tomatoes is seasoned with garlic and Parmesan, making it the perfect addition to any meal. Quick to prepare, delicious, and full of nutritious vegetables, this dish is a must-try!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 zucchini

1 yellow squash

1 cup cherry tomatoes

2-3 garlic cloves, minced

2 tablespoons olive oil

¼ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley (for garnish)

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Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

• Slice the zucchini and yellow squash into ¼-inch rounds. Halve the cherry tomatoes.

• In a large mixing bowl, toss the zucchini, squash, and tomatoes with minced garlic, olive oil, and Parmesan cheese.

• Season with salt and pepper, then toss again to coat the vegetables evenly.

• Spread the vegetables in a single layer on the prepared baking sheet.

• Roast for 20-25 minutes, stirring halfway through for even cooking. The veggies should be tender and lightly caramelized.

• After roasting, transfer to a serving dish and top with fresh basil or parsley. Serve warm and enjoy!

Notes

• For a richer flavor, add shredded mozzarella or Gruyère cheese during the last 5 minutes of roasting.

• To make it vegan, simply omit the Parmesan and use a plant-based cheese alternative.

• Add red pepper flakes or cayenne pepper for a spicy kick.

• Store leftovers in an airtight container in the fridge for up to 3 days.