Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a vibrant, flavorful vegetable side dish that’s both healthy and comforting. This simple medley of summer vegetables—zucchini, yellow squash, and tomatoes—is tossed in olive oil, garlic, and Italian herbs, then roasted until tender and caramelized. The finishing touch of finely shredded Parmesan cheese creates a savory, golden crust that enhances every bite. It’s the perfect example of how a few wholesome ingredients can come together to create something incredibly satisfying.

Whether you’re looking for a weeknight dinner side, a colorful addition to a holiday table, or a way to use up a surplus of summer produce, this dish delivers. The roasting process brings out the natural sweetness of the squash and tomatoes, while the garlic and herbs infuse the entire dish with deep Mediterranean flavor. It’s naturally gluten-free, low in carbs, and adaptable to a variety of diets. Serve it alongside grilled meats, pasta, or grains—or enjoy it on its own for a light and wholesome meal.

Why You’ll Love This Recipe

1. Fresh and Flavorful: Features peak-season produce enhanced with garlic, herbs, and cheese.
2. Simple and Quick: Minimal ingredients and less than 30 minutes from start to finish.
3. Healthy and Wholesome: Naturally low-carb, gluten-free, and packed with fiber and nutrients.
4. Beautiful Presentation: Roasted tomatoes add vibrant color and rich flavor.
5. Versatile Side Dish: Pairs well with chicken, fish, pasta, or grilled meats.

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Ingredients

• Zucchini
• Yellow squash
• Small tomatoes (Flavorino or Campari)
• Olive oil
• Garlic
• Italian seasoning
• Salt
• Freshly ground black pepper
• Finely shredded Parmesan cheese
• Fresh or dried parsley (optional)

Variations

• Add Onions: Thinly sliced red onion adds a nice bite and sweetness.
• Use Cherry Tomatoes: Grape or cherry tomatoes work just as well and don’t need slicing.
• Try Different Cheese: Use Pecorino Romano or mozzarella for a different cheese profile.
• Spice It Up: Add red pepper flakes for a touch of heat.
• Toss in Fresh Herbs: Try basil, thyme, or oregano in place of or in addition to Italian seasoning.

How to Make the Recipe

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.

Step 2

In a large bowl, combine the zucchini, yellow squash, and halved tomatoes.

Step 3

Drizzle the vegetables with olive oil, then add the minced garlic, Italian seasoning, salt, and pepper. Toss until evenly coated.

Step 4

Spread the vegetable mixture evenly on the prepared baking sheet in a single layer.

Step 5

Sprinkle the shredded Parmesan cheese evenly over the top.

Step 6

Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and the Parmesan is golden and crispy.

Step 7

Remove from the oven and garnish with fresh or dried parsley if desired. Serve warm.

Tips for Making the Recipe

• Cut vegetables evenly to ensure uniform cooking.
• Don’t overcrowd the pan—use two sheets if necessary to get a good roast.
• Use freshly grated Parmesan for best flavor and melt quality.
• Stir once during roasting for even browning, but not too often.
• Add the Parmesan halfway through baking for a slightly lighter golden top, if preferred.

How to Serve

This dish makes a wonderful side for grilled chicken, roasted salmon, or pasta. It’s also great over rice, couscous, or quinoa. Serve it with crusty bread and a drizzle of balsamic glaze for an elevated vegetarian meal. It can also be tossed into a salad or used to top flatbread or pizza.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended as the texture of the vegetables can become mushy once thawed.

Reheating

Reheat in the oven at 375°F (190°C) for 8–10 minutes or in a skillet over medium heat. Avoid microwaving if you want to keep the crisp texture of the Parmesan topping.

FAQs

1. Can I use frozen vegetables?

Fresh is best for roasting, but if using frozen, thaw and pat dry to avoid excess moisture.

2. What can I use instead of Parmesan cheese?

Pecorino Romano, Asiago, or nutritional yeast (for dairy-free) are good alternatives.

3. How do I keep the vegetables from becoming soggy?

Use high heat, avoid overcrowding the pan, and pat vegetables dry before tossing with oil.

4. Can I make this in an air fryer?

Yes, cook in batches at 390°F (200°C) for 10–12 minutes, shaking halfway through.

5. What are Flavorino tomatoes?

Flavorino tomatoes are small, sweet plum-style tomatoes. Campari, grape, or cherry tomatoes also work.

6. Can I roast this ahead of time?

Yes, but it’s best fresh. Reheat in the oven for better texture.

7. Is this recipe vegetarian?

Yes, it’s fully vegetarian.

8. Is this recipe gluten-free?

Yes, it contains no gluten ingredients.

9. How do I make it vegan?

Omit Parmesan or use a dairy-free alternative like nutritional yeast or vegan Parmesan.

10. Can I use dried herbs instead of fresh parsley?

Yes, dried parsley or other herbs work fine for garnish or flavor.

Conclusion

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a go-to side dish that celebrates the fresh, bold flavors of seasonal vegetables. With its crispy cheesy topping, tender roasted veggies, and garlicky-herb aroma, it’s a simple dish that always delivers. Whether you’re serving it with a summer barbecue or a cozy winter dinner, it adds color, nutrition, and irresistible flavor to any plate.

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