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Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner Ideas
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Description

This colorful roasted veggie medley is full of flavor and super simple to make. Zucchini, yellow squash, and cherry tomatoes are tossed with garlic, olive oil, and Parmesan, then roasted until golden. It’s the perfect side dish for any meal!


Ingredients

Units Scale

1 medium zucchini, sliced into rounds

1 medium yellow squash, sliced into rounds

1 cup cherry or grape tomatoes, halved

2 tablespoons olive oil

3 cloves garlic, minced

1/3 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

Salt and black pepper, to taste

Optional: fresh basil or parsley for garnish


Instructions

  • Preheat Oven:
    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  • Toss the Veggies:
    In a large bowl, combine zucchini, squash, and tomatoes. Drizzle with olive oil and add garlic, Parmesan, Italian seasoning, salt, and pepper. Toss to coat everything evenly.

  • Roast:
    Spread the vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until veggies are tender and edges are lightly golden.

 

  • Serve:
    Garnish with fresh herbs if desired. Serve warm as a side with grilled meats, pasta, or on its own!


Notes

  • Add red pepper flakes for a little kick.
  • Works great as a topping for rice, quinoa, or even a baked potato.

 

  • Leftovers make a tasty addition to omelets or salads.