This easy roasted garlic parmesan zucchini and tomatoes dish is a tasty side that brings veggies to life! The flavors of garlic and parmesan blend perfectly with fresh zucchini and juicy tomatoes.
It’s so simple to whip up—just chop, toss, and roast! I could eat this every day, especially with a sprinkle of extra cheese on top. Yum! 😋
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These are the stars of the dish! If you can’t find yellow squash, feel free to use more zucchini or try adding eggplant for a similar texture.
Garlic: Fresh garlic gives the dish a flavorful punch. If you’re short on fresh garlic, garlic powder works too, but I recommend using fresh for the best flavor.
Olive Oil: Olive oil is great for roasting. If you want a different flavor, avocado oil or melted butter can be good substitutes.
Parmesan Cheese: Grated Parmesan adds a nice salty kick. If you’re dairy-free, nutritional yeast is a tasty alternative that still brings a cheesy flavor.
How Do You Ensure Your Vegetables Are Perfectly Roasted?
The key to great roasted veggies is to allow enough space for even cooking. Here are some tips:
- Make sure not to overcrowd the pan; this helps them brown nicely. Spread them out in a single layer.
- Cut your vegetables evenly to ensure they cook at the same rate. I like to slice zucchini and squash to about 1/4 inch thick.
- Don’t skip on the seasoning! A good sprinkle of salt and pepper before roasting really brings out the flavors.
- Check for doneness around the 20-minute mark; you want them tender but not mushy.
Easy Roasted Garlic Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 1 medium yellow squash, sliced into 1/4 inch rounds
- 1 cup cherry tomatoes or 2 medium tomatoes, sliced
For Flavor:
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon dried Italian herbs or fresh chopped thyme/basil
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 20-25 minutes to roast in the oven. So in total, you’re looking at around 35-40 minutes to put this delicious side dish on the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your vegetables roast evenly and become nice and tender.
2. Prepare the Vegetables:
In a large mixing bowl, combine the sliced zucchinis, yellow squash, and tomatoes. Make sure they are all evenly cut to cook at the same rate.
3. Add Flavor:
Now, add in the minced garlic, olive oil, grated Parmesan cheese, and the Italian herbs. Gently toss everything together to make sure all the veggies are coated well with the oil and seasonings.
4. Arrange for Roasting:
Spread the vegetable mixture out in a single layer on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
5. Season and Roast:
Generously sprinkle with salt and freshly ground black pepper. Place the baking sheet in the oven and roast for about 20-25 minutes, or until the vegetables are tender and have a lovely golden brown color.
6. Finishing Touches:
Once out of the oven, you can sprinkle a bit more Parmesan cheese on top and garnish with fresh herbs like basil or parsley if you like.
7. Serve Warm:
Enjoy your tasty roasted garlic parmesan zucchini and tomatoes warm as a delightful side dish to any meal!
This recipe highlights the freshness of zucchini and tomatoes with the savory flavor of garlic and Parmesan, perfectly roasted for easy, healthy enjoyment!
FAQ for Easy Roasted Garlic Parmesan Zucchini and Tomatoes
Can I Use Different Vegetables?
Absolutely! While zucchini and tomatoes are delicious, you can also add bell peppers, asparagus, or even eggplant for a unique twist. Just make sure to cut them into similar sizes for even roasting!
How Can I Make This Dish Vegan?
To make this recipe vegan, simply substitute the Parmesan cheese with a vegan cheese alternative or use nutritional yeast for that cheesy flavor. Also, ensure that you use plant-based olive oil.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them up in a skillet on low heat.
Can I Roast the Vegetables Ahead of Time?
Yes, you can roast them ahead of time! Cook the veggies, let them cool, and then store them in the fridge for up to 3 days. Just heat them up before serving for the best flavor and texture.
