Introduction
Looking for a vibrant, easy-to-make side dish that celebrates summer produce? This Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe is a colorful, savory medley of tender vegetables, caramelized garlic, and nutty Parmesan—all baked to perfection in under 30 minutes.
Perfect for weeknight dinners, BBQs, or meal prep, this dish is gluten-free, low-carb, and packed with fresh flavors. Serve it alongside grilled chicken, pasta, or enjoy it as a light vegetarian main!
Why You’ll Love This Roasted Veggie Medley
- Quick & effortless – Just chop, toss, and roast!
- Bursting with flavor – Garlic, Parmesan, and herbs elevate simple veggies.
- Healthy & colorful – A nutritious way to use summer garden bounty.
- Versatile – Swap veggies or add protein like shrimp or chickpeas.
- Meal-prep friendly – Tastes great warm or cold.
Step-by-Step Recipe
Ingredients (Serves 4-6)
- 2 zucchini, sliced into ½-inch rounds
- 2 yellow squash, sliced into ½-inch rounds
- 1 pint cherry tomatoes, halved
- 4 garlic cloves, minced
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh basil or parsley, chopped
Optional Add-Ins:
- Red onion slices for extra sweetness
- Crushed red pepper flakes for heat
- Lemon zest for brightness
Step 1: Prep the Veggies
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss zucchini, squash, tomatoes, and garlic with olive oil, Italian seasoning, salt, and pepper.
Step 2: Roast
- Spread veggies in a single layer (use two pans if crowded).
- Roast for 15 minutes, then sprinkle with Parmesan cheese.
- Return to oven for 5-10 more minutes until veggies are tender and cheese is golden.
Step 3: Garnish & Serve
- Top with fresh basil or parsley and an extra drizzle of olive oil if desired.
Pro Tip: For extra crispiness, broil for 1-2 minutes at the end!
FAQs
Q: Can I use other vegetables?
A: Yes! Try eggplant, bell peppers, or mushrooms.
Q: How do I prevent soggy veggies?
A: Don’t overcrowd the pan—use two baking sheets if needed.
Q: Is there a dairy-free option?
A: Skip Parmesan or use nutritional yeast for a cheesy flavor.
Q: Can I make this ahead?
A: Roast veggies (without cheese) and refrigerate for up to 3 days—add Parmesan before reheating.
Q: What main dishes pair well?
A: Serve with grilled salmon, roasted chicken, or garlic bread.
Tips for the Best Roasted Veggies
- Uniform slicing – Ensures even cooking.
- Freshly grate Parmesan – Pre-shredded won’t melt as well.
- Don’t skip the garlic – Roasting mellows its sharpness.
- High heat – Caramelizes the veggies for deeper flavor.
Common Mistakes to Avoid
- Overcrowding the pan – Leads to steaming instead of roasting.
- Underseasoning – Taste and adjust salt before serving.
- Overcooking – Veggies should be tender but still hold shape.
Conclusion
This Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes dish is summer on a baking sheet—simple, healthy, and irresistibly delicious. Whether you’re feeding a crowd or just craving a veggie-packed meal, it’s a recipe you’ll make again and again.
Print
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes
- Total Time: 20 mins
Description
Indulge in the fresh and flavorful taste of this Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe! A perfect side dish that’s simple to make and bursting with savory goodness.
Ingredients
2 zucchinis, sliced
2 yellow squashes, sliced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine sliced zucchinis, yellow squashes, and halved cherry tomatoes.
Add minced garlic, olive oil, grated Parmesan cheese, dried oregano, dried basil, salt, and pepper to the bowl. Toss until the vegetables are well coated.
Spread the vegetable mixture evenly on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly golden.
Remove from the oven and transfer to a serving dish.
Garnish with freshly chopped parsley before serving.
