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Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is a flavorful and vibrant side dish combining tender zucchini, juicy tomatoes, and aromatic roasted garlic, all topped with savory freshly grated Parmesan cheese. This healthy and colorful recipe is quick to prepare, perfect for weeknight dinners or entertaining guests, and pairs wonderfully with grilled meats, pasta, or vegetarian meals.

  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 medium zucchini squash, washed and sliced into half-inch thick rounds
  • 1 pint cherry or grape tomatoes, whole or halved if large
  • 4–6 garlic cloves, peeled and lightly crushed
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup freshly grated Parmesan cheese

Optional Ingredients

  • Fresh herbs such as basil or parsley, chopped, for garnish
  • Pinch of red pepper flakes (for spicy variation)
  • Rosemary or thyme (for herb infusion)
  • Toasted pine nuts or sliced almonds (for nutty crunch)
  • Chickpeas or cooked chicken pieces (for added protein)

Instructions

  1. Prepare the Vegetables: Wash and dry the zucchini squash and tomatoes thoroughly. Slice the zucchinis into half-inch thick rounds for even roasting. Leave the cherry tomatoes whole or halve if they are larger. Peel and lightly crush the garlic cloves into small chunks to ensure they roast evenly and mellow in flavor.
  2. Season and Toss: In a large mixing bowl, combine the zucchini, tomatoes, and garlic pieces. Drizzle generously with extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Toss well so each piece is evenly coated to enhance flavor and roasting.
  3. Roast in the Oven: Spread the vegetables in a single even layer on a baking sheet, avoiding overcrowding to promote caramelization instead of steaming. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, stirring once halfway through, until vegetables are tender with lightly browned edges and fragrant garlic.
  4. Add Parmesan and Herbs: Immediately after roasting, sprinkle the hot vegetables with freshly grated Parmesan cheese. Add chopped fresh herbs like basil or parsley if desired. The residual heat melts the cheese slightly, creating a delicious savory coating.
  5. Serve Warm: Transfer the roasted vegetables to a serving dish and serve warm as a colorful, vibrant side that complements a variety of main courses.

Notes

  • Cut zucchini slices uniformly to ensure even cooking and texture.
  • Spread vegetables in a single layer to avoid overcrowding, which prevents proper caramelization.
  • Use freshly grated Parmesan cheese for the best flavor and melting qualities.
  • Roast at high heat (425°F/220°C) to develop deeper flavors without overcooking the vegetables.
  • Check vegetables near the end of cooking time to avoid over-roasting and maintain texture.
  • Leftovers can be refrigerated for up to 3 days; flavors deepen when stored.
  • For best texture, reheat leftovers in an oven at 350°F (175°C) for about 10 minutes instead of microwaving.
  • Freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 110 kcal
  • Sugar: 5 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 7 mg

Keywords: roasted zucchini, roasted tomatoes, garlic parmesan, healthy side dish, vegetarian, gluten free, quick recipe