Savory Roasted Garlic-Parmesan Zucchini, Squash, & Tomatoes Recipe

Summer’s bounty comes alive with these crispy roasted garlic-parmesan zucchini slices that transform simple vegetables into a mouthwatering side dish.

Vibrant zucchini, golden squash, and juicy tomatoes create a colorful canvas of flavor and texture.

Fresh herbs and sharp parmesan cheese add depth to this easy vegetable medley.

Garlic infuses each bite with rich, aromatic notes that complement the tender vegetables perfectly.

The roasting process caramelizes natural sugars and creates delightful crispy edges that make this dish irresistible.

Every forkful promises a delectable blend of garden-fresh ingredients and savory seasonings.

Prepare to savor a simple yet stunning vegetable side that will steal the spotlight at any meal.

Serve Garlic-Parmesan Veggies With Dinner

• Garden-Fresh Side Show: Pair this vibrant veggie medley with grilled protein like chicken or fish for a complete, nutritious meal.
• Mediterranean Feast Companion: Serve alongside warm pita bread, hummus, and a light Greek salad to create a Mediterranean-inspired spread that celebrates fresh, seasonal ingredients.
• Quinoa Power Bowl: Transform the roasted vegetables into a hearty grain bowl by tossing them over fluffy quinoa, adding a drizzle of balsamic glaze, and topping with toasted pine nuts for extra crunch and protein.
• Elegant Appetizer Twist: Arrange the roasted vegetables on a beautiful platter, garnish with fresh herbs, and serve as a sophisticated appetizer at your next dinner party or gathering, perfect for impressing guests with minimal effort.

Store Roasted Garlic-Parmesan Veggies Properly

• Quick Refrigeration Strategy: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days, maintaining their delicious flavor and texture.
• Smart Meal Prep Approach: Chop vegetables ahead of time and season them in advance, then roast when ready to eat, saving precious cooking minutes during busy weekdays.
• Temperature Revival Technique: Reheat refrigerated vegetables in a 350F oven for 5-7 minutes to restore their crispy edges and prevent soggy texture, ensuring a delightful second serving.
• Freezing Fresh Goodness: Freeze cooled roasted vegetables in freezer-safe bags for up to 2 months, perfect for quick side dishes or adding to future recipes like frittatas, pasta, or grain bowls.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Calories: 150 kcal

Servings: 5

Everything In Roasted Garlic-Parmesan Zucchini, Squash, And Tomatoes

• Zucchini: Mild summer squash that absorbs flavors beautifully, choose firm and bright green without blemishes.
• Yellow Squash: Complementary companion to zucchini, select smooth and vibrant yellow specimens with no soft spots.
• Cherry Tomatoes: Sweet burst of freshness, pick plump and deeply colored tomatoes for best roasting results.

• Olive Oil: Essential coating for even roasting and rich flavor development, use extra virgin for best quality.
• Garlic: Aromatic flavor enhancer, fresh cloves provide more intense taste compared to pre-minced versions.
• Italian Seasoning: Herbal blend that adds depth and complexity, choose high-quality dried herb mix.
• Salt: Flavor amplifier that draws out vegetable's natural sweetness, use kosher or sea salt for best results.
• Black Pepper: Adds gentle heat and complexity, freshly ground provides more robust flavor.
• Red Pepper Flakes: Introduces subtle spicy kick, adjust quantity based on heat preference.

• Parmesan Cheese: Provides crispy, savory crust, freshly grated offers superior melting and flavor.
• Fresh Basil, Parsley: Bright, herbaceous garnish that adds fresh contrast to roasted vegetables, chop just before serving.

Tools To Bake Roasted Garlic-Parmesan Veggies

• Baking Sheet: Large, flat pan for roasting vegetables evenly.
• Parchment Paper: Non-stick liner to prevent vegetables from sticking and ease cleanup.
• Large Mixing Bowl: Spacious container for tossing and coating vegetables with seasonings.
• Grater: Tool for shredding Parmesan cheese into fine, meltable pieces.
• Measuring Spoons: Precise utensils for adding the right amount of oil and seasonings.
• Sharp Knife: For slicing zucchini and squash into uniform pieces.
• Oven Mitts: Protective gear for handling hot baking sheet safely.

Steps To Roast Zucchini, Squash, And Tomatoes With Garlic-Parmesan

• Fire Up The Oven

Crank your oven to a sizzling 400F and get a baking sheet ready with a quick spray or parchment paper.

• Veggie Dance Party

Toss your zucchini, squash, and cherry tomatoes in a big bowl with olive oil, garlic, and a sprinkle of Italian seasoning. Add a dash of salt, pepper, and red pepper flakes for extra kick.

• Roast To Perfection

Spread those flavor-packed veggies across your baking sheet in a single, gorgeous layer. Slide into the oven and let them roast for 12-15 minutes until they’re tender and sporting beautiful caramelized edges.

• Cheese Finale

Shower your roasted vegetables with a generous snowfall of Parmesan cheese. Pop under the broiler for a quick 2-3 minutes until the cheese turns golden and crispy.

• Herb It Up

Finish with a fresh sprinkle of basil or parsley. Serve these gorgeous veggies alongside grilled chicken, over quinoa, or as a standalone star dish that’ll make everyone at the table smile.

Tips To Enhance Roasted Garlic-Parmesan Veggies

• Quick Roasting Perfection: Pat zucchini and squash dry before seasoning to prevent excess moisture and ensure crispy caramelization.
• Cheese Melting Hack: Use freshly grated Parmesan for better melting and more intense flavor compared to pre-shredded varieties.
• Low-Carb Option: Replace traditional cheese with nutritional yeast for a dairy-free, keto-friendly alternative that adds similar savory notes.
• Herb Swap Possibilities: Experiment with different fresh herbs like oregano, thyme, or rosemary to create unique flavor profiles matching your meal's theme.
• Make-Ahead Magic: Prep vegetables and seasonings in advance, storing in an airtight container, then roast just before serving to save time during busy weeknight dinners.

Crispy Roasted Garlic-Parmesan Zucchini, Squash, And Tomatoes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 40 reviews

• Total Time: 20 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Mediterranean roasted garlic-parmesan zucchini, squash, and tomatoes blend herbal elegance with rustic charm. Simple ingredients create a delightful side dish that will elevate your summer dining experience.

---

Ingredients

Scale 1x2x3x

• 2 tbsps (30 mL) olive oil
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• ½ tsp (2.5 g) Italian seasoning
• ½ tsp (2.5 g) salt
• ¼ tsp (1.25 g) black pepper
• ¼ tsp (1.25 g) red pepper flakes (optional for spice)
• ¼ cup (25 g) grated Parmesan cheese
• 2 tbsps (8 g) chopped fresh basil or parsley (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Position the oven rack centrally and preheat to 400°F (200°C), creating an optimal roasting environment. Line a baking sheet with parchment paper or lightly grease to prevent adherence.
2. Seasoning: In a large mixing bowl, toss zucchini, squash, and cherry tomatoes with extra virgin olive oil, minced garlic, Italian seasoning, sea salt, black pepper, and red pepper flakes. Ensure vegetables are thoroughly coated with the aromatic spice blend.
3. Roasting: Spread the seasoned vegetables in a single, uncrowded layer on the prepared baking sheet, maximizing caramelization and allowing each piece to develop crisp, golden edges. Place in the preheated oven and roast for 12-15 minutes until vegetables become tender and slightly charred.
4. Cheese Finishing: Immediately after removing from the oven, generously sprinkle freshly grated Parmesan cheese over the roasted vegetables. Switch the oven to broil and return the sheet to the middle rack for 2-3 minutes, carefully monitoring to achieve a perfectly golden, crispy cheese crust.
5. Serving: Garnish with freshly chopped basil or parsley, adding a vibrant herbal note. Plate immediately as a standalone side dish or as a complementary topping for quinoa, pasta, or grilled protein.

Notes

• Slice Uniformly: Cut zucchini and squash into consistent 1/4-inch thick rounds to ensure even roasting and prevent some pieces from burning while others remain undercooked.
• Control Moisture: Pat vegetables dry with paper towels before seasoning to prevent excess water, which can make the dish soggy and inhibit caramelization.
• Prevent Overcrowding: Space vegetables with minimal overlap on the baking sheet, allowing heat to circulate and create crispy, golden edges instead of steaming them.
• Cheese Timing: Add Parmesan during the final broiling stage to prevent burning and achieve a perfectly golden, crispy cheese crust without turning bitter.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 5 mg