Description
This colorful medley of zucchini, yellow squash, and tomatoes is roasted with garlic, olive oil, and Italian seasoning, then topped with a golden layer of Parmesan cheese. It’s a simple, vibrant side dish that pairs beautifully with any main course, bringing freshness and flavor to your table with minimal effort.
Ingredients
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2 small zucchini (about 1 lb), sliced into ½-inch rounds
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2 small yellow squash (about 1 lb), sliced into ½-inch rounds
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14 oz Flavorino or Campari tomatoes, halved
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3 tbsp olive oil
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4 cloves garlic, minced (about 1½ tbsp)
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1¼ tsp Italian seasoning
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Salt, to taste
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Freshly ground black pepper, to taste
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1 cup (2.4 oz) finely shredded Parmesan cheese
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Fresh or dried parsley, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
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In a large bowl, combine zucchini, squash, and tomatoes. Drizzle with olive oil, add garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
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Spread the vegetables out in a single layer on the prepared baking sheet.
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Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
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Sprinkle Parmesan evenly over the roasted vegetables and return to the oven for 3–5 minutes, or until cheese is melted and golden.
- Remove from oven, garnish with parsley if desired, and serve warm.
Notes
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For extra crispness, broil for 1–2 minutes after adding the Parmesan.
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Works well with grape tomatoes or cherry tomatoes if Flavorino/Campari aren’t available.
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Add a squeeze of lemon juice before serving for brightness.
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Can be prepped ahead—store cut vegetables in the fridge until ready to roast.
- Serve as a side to grilled chicken, fish, or pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American