Description

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is a colorful, cheesy, and garlicky vegetable side dish that’s simple enough for weeknights and elegant enough for holiday meals. This oven-roasted medley features zucchini, yellow squash, and tomatoes topped with golden Parmesan and Italian herbs.

Ingredients

Scale

2 zucchini, sliced ½ inch thick
2 yellow squash, sliced ½ inch thick
14 oz (400 g) tomatoes, halved
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
1¼ tsp Italian seasoning
Salt and freshly ground black pepper, to taste
1 cup (100 g) shredded Parmesan cheese
Fresh or dried parsley for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a small bowl, mix olive oil, garlic, and Italian seasoning. Let sit for 5–10 minutes.
In a large bowl, toss zucchini, squash, and tomatoes with the seasoned oil.
Spread vegetables in a single layer on the baking sheet without overcrowding.
Season with salt and pepper. Sprinkle Parmesan evenly over the top.
Roast for 25–30 minutes until tender and golden.
(Optional) Broil for 2–3 minutes for extra crispiness.
Garnish with parsley and serve hot.

Notes

Slice vegetables evenly for consistent cooking.

Avoid overcrowding the pan to ensure proper roasting, not steaming.

Freshly grated Parmesan melts best and adds better flavor.

Great for using up summer produce or serving at festive dinners.

Optional: add sliced red onions or bell peppers for extra color and taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American / Mediterranean