Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan Recipe

Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 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
  • tspItalian seasoning
  • salt and freshly ground black pepper
  • 1cupparmesan cheese,(2½ oz), finely shredded
  • fresh parsley,or dried, for garnish, optional


  1. Preheat oven to 400 degrees F. Line an 18×13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

  2. 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.

  3. Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. 

  4. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper.

  5. 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.

  6. Garnish with parsley if desired and serve warm.


  • 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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