Description
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
This vibrant side dish combines summer’s freshest veggies with rich, cheesy goodness. Roasting enhances the natural sweetness of zucchini, squash, and tomatoes, while garlic and Parmesan create an irresistible, savory finish. Perfect for weeknights or festive spreads, it’s a flavorful way to enjoy healthy eating!
2 small zucchini (1 lb), sliced
2 small yellow squash (1 lb), sliced
14 oz small tomatoes, halved
3 tbsp olive oil
4 garlic cloves, minced
1 ¼ tsp Italian seasoning
Salt and pepper, to taste
1 cup Parmesan cheese, shredded
Parsley for garnish (optional)
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix olive oil, garlic, and seasoning in a bowl. Let sit for 5 minutes.
3. Toss veggies with oil mixture and spread on the sheet.
4. Sprinkle Parmesan and roast for 25–30 minutes.
5. Garnish with parsley and serve warm.
Prep Time: 15 mins
Kcal: 150/serving
Step-by-Step Guide
Follow these detailed instructions for perfect roasted vegetables every time.
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Infuse the Oil: In a small bowl, combine 3 tablespoons of olive oil, 4 minced garlic cloves, and 1 ¼ teaspoons of Italian seasoning. Let this mixture sit for at least 5 minutes to allow the garlic flavor to infuse into the oil.
- Cut and Combine: While the oil infuses, slice 2 small zucchini and 2 small yellow squash into ¼-inch rounds. Halve 14 ounces of small tomatoes. Place all vegetables in a large mixing bowl.
- Coat Evenly: Pour the infused oil over the vegetables. Using your hands or a large spoon, toss thoroughly until every piece is lightly and evenly coated. Season generously with salt and black pepper.
- Arrange and Top: Spread the vegetables in a single layer on your prepared baking sheet. Avoid overcrowding to ensure they roast, not steam. Evenly sprinkle 1 cup of shredded Parmesan cheese over the top.
- Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the vegetables are tender, the tomatoes have started to collapse, and the cheese is golden brown.
- Serve: Remove from the oven. Let cool for 2-3 minutes, then transfer to a serving dish. Garnish with fresh chopped parsley if desired.
Serving Suggestions
This versatile dish pairs beautifully with numerous mains. Serve it alongside grilled chicken, steak, or fish for a complete protein-packed meal. It also makes an excellent topping for cooked pasta or creamy polenta. For a vegetarian feast, pair it with a hearty grain like quinoa or farro.
How-to Summary
Infuse oil with garlic and herbs, toss with sliced zucchini, squash, and halved tomatoes, spread on a sheet pan, top with Parmesan, and roast at 400°F for 25-30 minutes until golden and tender.
Frequently Asked Questions
Can I use pre-grated Parmesan from a canister?
For best texture and flavor, shred a block of Parmesan yourself. Pre-grated cheese often contains anti-caking agents that prevent it from melting as smoothly.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for about 10 minutes to restore texture; microwaving will make the vegetables soggy.
Can I add other vegetables?
Absolutely. Bell peppers, red onion wedges, or eggplant would be excellent additions. Just ensure all pieces are cut to a similar size for even cooking.
My veggies are watery. What went wrong?
This is often caused by overcrowding the pan, which steams the vegetables. Use two baking sheets if necessary to maintain a single layer. Also, ensure your zucchini and squash are fresh, not rubbery.
Is there a dairy-free alternative to Parmesan?
Yes. For a similar savory, umami flavor, try sprinkling the vegetables with nutritional yeast before roasting, or use a vegan Parmesan-style cheese alternative.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the #1 mistake. It leads to steaming, resulting in soggy, not roasted, vegetables.
- Skipping the Oil Infusion: Letting the garlic sit in the warm oil builds a deeper, more mellow garlic flavor throughout the dish.
- Using Vegetables with High Water Content: Avoid very large, overripe zucchini or squash, as they contain more water and can make the dish soggy.
- Underseasoning: Don’t be shy with salt and pepper before roasting, as it brings out the vegetables’ natural sweetness.
Conclusion
This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is a celebration of simple, fresh ingredients transformed by the magic of the oven. By following the detailed steps and avoiding common pitfalls, you can create a reliably delicious, healthy, and visually stunning side dish that complements almost any meal. Its combination of sweet roasted vegetables and savory, cheesy crust is guaranteed to become a seasonal favorite.