This easy roasted zucchini, squash, and tomato side dish takes just 1 sheet pan and 10 minutes of prep. It's one of my favorite healthier recipes for busy weeknights-loaded with veggies, tossed in garlic and olive oil, and finished with melty Parmesan and herbs.
Honestly, this is one of the few vegetable side dishes that disappears fast at my house.
I make this roasted veggie mix all summer long during zucchini season because it's easy, fresh, and goes with almost everything.
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Ingredients
- Zucchini - I use one small zucchini (about 10 ounces). Slice into thick rounds so it doesn't overcook too fast.
- Yellow squash - A small squash (around 1 lb) adds color and slightly sweeter flavor. Slice it the same way as the zucchini.
- Cherry tomatoes - Cut in half. They roast down to juicy little flavor bombs.
- Olive oil - Helps everything roast evenly and adds richness.
- Garlic powder - Super convenient for even seasoning without burning like fresh garlic sometimes can.
- Italian seasoning - Gives a nice herb flavor with zero extra chopping.
- Salt and pepper - Add to taste after tossing everything on the pan.
- Parmesan cheese - Finely shredded is best so it melts quickly and evenly. Adds that salty, nutty bite.
- Fresh or dried parsley or basil (optional) - Just a sprinkle for color and freshness before serving.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Easy Summer Zucchini Side
- Preheat the oven: Set the oven to 400°F and line a large sheet pan with parchment paper or foil for easier cleanup.
- Make the seasoning oil: In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning until combined.
- Toss the zucchini and squash: Add the sliced zucchini and yellow squash to a large bowl. Pour over most of the seasoned oil and toss well so every piece is lightly coated.
- Toss the tomatoes separately: In another bowl, toss the halved cherry tomatoes with the remaining oil. This helps them roast evenly without making the other vegetables watery.
- Arrange on the baking sheet: Spread all the vegetables out in a single layer on the sheet pan. Try not to overcrowd the pan or the veggies will steam instead of roast. This is where people usually go wrong. The vegetables need space around them so the zucchini edges can caramelize slightly instead of turning soft.
- Season and add Parmesan: Sprinkle everything with salt and black pepper, then scatter the Parmesan evenly over the top.
- Roast: Bake for 25-30 minutes until the zucchini and squash are tender, the tomatoes look juicy and jammy, and the Parmesan turns lightly golden around the edges. The veggies should look roasted and glossy, not watery.
- Finish and serve: Top with fresh parsley or basil before serving if using. I love serving this warm while the Parmesan is still slightly melty from the oven.
Tips
- Cut your veggies evenly - Thick, even slices roast better and don't get mushy.
- Don't crowd the pan - Spread everything out so the veggies roast instead of steaming.
- Add red pepper flakes - For a bit of heat, toss a pinch in with the seasoning.
- Try fresh garlic - Use 2 cloves minced instead of garlic powder if you don't mind the extra step.
- Use fresh herbs - Swap in chopped fresh parsley or basil before serving.
- Add protein - Mix in chickpeas before roasting or serve alongside grilled chicken or shrimp.
- Make it vegan - Use a dairy-free Parmesan or just skip the cheese.
- Sprinkle breadcrumbs - Add a little crunch by sprinkling Panko with the cheese.
- Roast at high heat - You can go up to 425°F for a quicker, crispier finish (just keep an eye on it).
- Double it - This goes fast. If you're feeding more than 3-4 people, double the recipe and use two pans.
What To Serve With Roasted Zucchini
This sheet pan veggie dish goes with everything. I love pairing it with quick proteins or serving it as part of a summery spread.
- Seafood - Something simple like baked salmon or white fish with lemon.
- Protein - I love to serve it with chicken nuggets, salmon patties or meatballs.
- Pasta - Especially lighter dishes like beef orzo or simple spaghetti aglio e olio.
- Rice bowls - Use these veggies as a base with cooked grains, a dollop of hummus, or feta cheese.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Not ideal. The texture of zucchini and tomatoes gets mushy after freezing.
- To Make Ahead. You can slice the veggies and mix the seasoning oil a few hours ahead. Assemble and roast fresh.
- To Reheat. Warm in a 350°F oven or in a skillet on the stove for best texture.
More Recipes
Why I Keep Making This
I keep coming back to this recipe because it's one of the easiest ways to use up summer vegetables without much prep. Everything roasts on one pan, cleanup is easy, and it works with almost any dinner.
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Recipe Card
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
This roasted garlic-Parmesan zucchini, squash and tomatoes recipe is a quick, flavorful summer side dish made on one sheet pan in just 40 minutes!
Ingredients
Method
- Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil for easier cleanup.
- In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning until well combined.2 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Add the sliced zucchini and yellow squash to a large mixing bowl. Drizzle with most of the seasoned oil and toss until everything is evenly coated.10 ounces zucchini (about 1 small), 10 ounces yellow squash
- In another bowl, toss the halved cherry tomatoes with the remaining oil. This helps keep the tomatoes juicy without making the other vegetables watery.7 ounces cherry tomatoes
- Spread all the vegetables out in a single layer on the baking sheet. Try to leave a little space between them so they roast properly instead of steaming.
- This is where people usually go wrong. If the pan is overcrowded, the vegetables release too much moisture and you lose those golden roasted edges.
- Sprinkle everything with salt and black pepper, then scatter the Parmesan evenly over the top.salt + black pepper, ½ cup finely shredded Parmesan cheese
- Bake for 25-30 minutes until the zucchini and squash are tender, the tomatoes look juicy and jammy, and the Parmesan is melted and lightly golden around the edges.
- The vegetables should look roasted and slightly caramelized, not pale or watery.
- Top with fresh parsley or basil before serving if using. I like serving this warm while the Parmesan is still slightly melty and the tomatoes are extra juicy.fresh or dried parsley or basil
Nutrition
Notes
- Roast the vegetables in a single layer - this is the biggest secret to getting caramelized edges instead of soft steamed veggies. If the pan looks crowded, use two sheet pans.
- Cut the zucchini and squash thick enough so they stay tender without falling apart. Thin slices cook too fast and can turn watery before the Parmesan gets golden.
- Add the Parmesan during the last part of roasting so it melts and crisps slightly without burning. Freshly grated Parmesan melts much better than the powdery canned kind.
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days. The vegetables soften slightly as they sit, but the flavors become even richer the next day.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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