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.
I make this roasted veggie mix all summer long because it’s low-effort and totally fail-proof. Whether you’re cooking for the family or just trying to eat more veggies, this is the kind of side dish that actually gets devoured.
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.
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How To Make It
- Preheat the oven – Set it to 400°F and line a sheet pan with parchment or foil.
- Make the seasoning oil – In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
- Toss zucchini and squash – Place sliced zucchini and squash in a large bowl. Add most of the seasoned oil and toss to coat.
- Toss the tomatoes separately – In another small bowl, toss the halved cherry tomatoes with the remaining oil.
- Arrange on baking sheet – Spread all the veggies in a single layer. Try not to overcrowd.
- Season – Sprinkle salt and pepper to taste, then add Parmesan cheese evenly over the top.
- Roast – Bake for 25–30 minutes or until veggies are tender and cheese is golden.
- Finish and serve – Sprinkle with parsley or basil if using. Serve warm.
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.
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Recipe Card
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
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INGREDIENTS
- 1 small zucchini (about 10 ounces), cut into ½-inch thick slices
- 10 ounces small yellow squash, cut into ½-inch thick slices
- 7 ounces cherry tomatoes, cut in half
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt + black pepper, to taste
- ½ cup finely shredded Parmesan cheese
- fresh or dried parsley or basil, for garnish (optional)
INSTRUCTIONS
- Preheat the oven: Set it to 400°F and line a sheet pan with parchment or foil.
- Make the seasoning oil: In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
- Toss zucchini and squash: Place sliced zucchini and squash in a large bowl. Add most of the seasoned oil and toss to coat.
- Toss the tomatoes separately: In another small bowl, toss the halved cherry tomatoes with the remaining oil.
- Arrange on baking sheet: Spread all the veggies in a single layer. Try not to overcrowd.
- Season: Sprinkle salt and pepper to taste, then add Parmesan cheese evenly over the top.
- Roast: Bake for 25–30 minutes or until veggies are tender and cheese is golden.
- Finish and serve: Sprinkle with parsley or basil if using. Serve warm.
- If you loved this recipe, please leave a 5-star rating and review below!
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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