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Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
5 from 306 votes

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

This Roasted Garlic-Parmesan dish features sliced zucchini, yellow squash, and small tomatoes tossed in olive oil, minced garlic, and Italian seasoning, then roasted until tender. The vegetables develop a caramelized surface beneath a golden Parmesan crust, delivering a savory and slightly nutty flavor combination that showcases simple, baked garden vegetables.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 2 zucchini 1 lb), cut into 1/2-inch thick slices, small
  • 2 yellow squash 1 lb), cut into 1/2-inch thick slices, small
  • 14 oz tomato sliced into halves, Flavorino or small Campari varieties
  • 3 Tbsp olive oil
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning
  • salt freshly ground
  • black pepper freshly ground
  • 1 cup Parmesan Cheese finely shredded
  • parsley for garnish (optional, fresh or dried

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  2. In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. 
  3. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
  4. Recipe source: Cooking Classy