Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a colorful and flavorful dish that showcases the best of summer vegetables. The rich aromas of roasted garlic combined with the savory crunch of Parmesan cheese make this medley irresistible. Whether served as a side dish at barbecues or as a light vegetarian main course, this recipe is easy to prepare and sure to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Vegetable Side Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine sliced zucchini, yellow squash, halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Toss until well coated.
- Spread the vegetable mixture onto the prepared baking sheet and sprinkle with grated Parmesan.
- Roast in the oven for 25-30 minutes until tender and golden.
- Let cool slightly before serving; drizzle with extra olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Substitute zucchini with bell peppers or add fresh herbs like basil for extra flavor. For a spicy kick, incorporate red pepper flakes into the vegetable mix. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for best results.