How To Make Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan
This recipe for roasted zucchini, squash, and tomatoes is made in one sheet pan and is a tasty summer side dish with herbs, cheese, and garlic.
Serves:
Ingredients
- 2smallzucchini,(1 lb), cut into ½-inch thick slices
- 2smallyellow squash,(1 lb), cut into ½-inch thick slices
- 14ozflavorino tomatoes,or small campari tomatoes, sliced into halves
- 3tbspolive oil
- 4clovesgarlic,(1½ tbsp), minced
- 1¼tspItalian seasoning
- salt and freshly ground black pepper
- 1cupparmesan cheese,(2½ oz), finely shredded
- fresh parsley,or dried, for garnish, optional
Instructions
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Preheat oven to 400 degrees F. Line an 18×13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
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In a small bowl whisk together olive oil, garlic and Italian seasoning. If possible, let rest for 5 to 10 minutes to allow flavors to infuse into oil.
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Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
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Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper.
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Sprinkle Parmesan over the top of each. Roast in preheated oven for 25 to 30 minutes until veggies are tender and Parmesan is golden brown.
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Garnish with parsley if desired and serve warm.
Nutrition
- Calories: 224.82kcal
- Fat: 13.59g
- Saturated Fat: 5.09g
- Monounsaturated Fat: 6.83g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 17.25g
- Fiber: 3.19g
- Sugar: 2.97g
- Protein: 11.08g
- Cholesterol: 16.85mg
- Sodium: 581.80mg
- Calcium: 356.37mg
- Potassium: 689.49mg
- Iron: 1.84mg
- Vitamin A: 113.41µg
- Vitamin C: 31.97mg
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