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Roasted parmesan zucchini,squash and tomatoes.

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Julia
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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Salad
Servings 4 servings
Calories 95 kcal

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INGREDIENTS
  

  • 10 ounces zucchini (about 1 small), cut into ½-inch thick slices
  • 10 ounces 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 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

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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NUTRITION

Calories: 95kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 17mgPotassium: 494mgFiber: 2gSugar: 5gVitamin A: 535IUVitamin C: 36mgCalcium: 36mgIron: 1mg
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