Easy Roasted Garlic Parmesan Zucchini, Squash And Tomatoes
This Roasted Garlic Parmesan Zucchini, Squash & Tomatoes is a light, flavorful, and healthy side dish! Tender zucchini and yellow squash are roasted with garlic, cherry tomatoes, and Parmesan cheese, creating a savory, slightly caramelized bite. It's quick, easy, and perfect for weeknight meals or summer cookouts!
Ingredients
- 2 zucchini sliced into ¼-inch rounds
- 2 yellow squash sliced into ¼-inch rounds
- 1 ½ cups cherry tomatoes halved
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh parsley or basil chopped
Instructions
- Step 1: Prep the Oven And Veggies
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Step 2: Season the Vegetables
- In a large bowl, toss zucchini, yellow squash, and cherry tomatoes with olive oil, garlic, oregano, basil, salt, black pepper, and red pepper flakes.
- Step 3: Roast the Veggies
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes, stirring once halfway through.
- Step 4: Add the Parmesan & Finish Roasting
- Sprinkle grated Parmesan cheese over the vegetables.
- Return to the oven and roast for 5 more minutes, until the cheese is melted and slightly golden.
- Step 5: Garnish And Serve
- Remove from oven and sprinkle with fresh parsley or basil.
- Serve immediately and enjoy!
Notes
- Want it extra crispy? Broil for the last 2 minutes.
- Make it a meal? Serve over pasta, quinoa, or with grilled chicken.
- Love more cheese? Add shredded mozzarella before the final roast.
- Meal prep? Store in an airtight container for up to 3 days (best fresh).
Nutrition
Calories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10g
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