Description
Roasted Garlic Parmesan Zucchini Squash and Tomatoes turn your summer garden harvest into a mouthwatering side dish that comes together faster than you can chop vegetables. Crispy parmesan edges and fresh herb notes make this simple veggie medley a total crowd-pleaser at your dinner table.
Ingredients
Scale
Main Ingredients:
- 2 zucchini
- 1 cup cherry tomatoes
Seasonings:
- 4 cloves garlic
- ¼ cup parmesan cheese
- 1 teaspoon dried oregano
- Salt
- Pepper
Cooking Components:
- 2 tablespoons olive oil
Instructions
- Heat your oven to precisely 400°F (200°C) with the rack positioned in the center position for even roasting.
- Cut 2 medium zucchini into ¼-inch diagonal slices and halve 1 cup of cherry tomatoes to ensure uniform cooking.
- Mince 4 cloves of garlic finely to distribute the aromatic flavor throughout the dish.
- Place zucchini, tomatoes, and garlic into a spacious mixing bowl where you can easily combine ingredients.
- Drizzle 2 tablespoons of olive oil across the vegetables, then sprinkle 1 teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper over the mixture.
- Gently toss the vegetables until every piece gets completely coated with seasoning and oil.
- Arrange the seasoned vegetables on a rimmed baking sheet in a single layer, ensuring no pieces overlap for optimal roasting.
- Scatter ¼ cup grated parmesan cheese evenly across the top of the vegetable arrangement.
- Slide the baking sheet into the preheated oven and roast for exactly 22 minutes, checking at the 20-minute mark for golden edges.
- Remove the pan from the oven when vegetables look tender and cheese has slightly melted and turned golden brown.
- Let the roasted vegetables rest for 3 minutes before transferring to your serving dish to allow flavors to settle.
Notes
- Check zucchini thickness to ensure even roasting, cutting slices about 1/4 inch thick for perfect texture.
- Use fresh parmesan cheese and grate it yourself for maximum flavor and melting quality.
- Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
- For a low-carb version, swap regular tomatoes with cherry tomatoes and reduce overall vegetable quantity to minimize carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg