Oh my goodness, let me tell you about this roasted garlic parmesan zucchini squash and tomatoes dish! It’s one of those recipes that just makes my heart sing. The flavors are so vibrant and fresh, and the smell that fills your kitchen while it’s roasting? Absolutely divine! Plus, it’s such a simple dish to whip up—perfect for busy weeknights or when you want to impress guests without breaking a sweat. Not to mention, it’s a healthy side that pairs beautifully with just about anything. Trust me, once you try this, you’ll want it on your table all the time!
Ingredients List
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
How to Prepare Roasted Garlic Parmesan Zucchini Squash and Tomatoes
Preheat the Oven
First things first, let’s get that oven preheated to 400°F (200°C). This step is super important! Preheating ensures that your veggies roast evenly, giving them that lovely caramelization we all crave. Trust me, you want that golden brown goodness!
Prepare the Vegetables
Now, grab a large bowl and toss in your sliced zucchini, halved cherry tomatoes, and minced garlic. Add the olive oil, salt, pepper, and Italian seasoning. Here’s where the magic happens—give everything a good toss! You want to make sure each piece is nicely coated, so the flavors mingle beautifully while roasting. It’s like a warm hug for your veggies!
Spread and Sprinkle
Next, spread that vibrant mixture evenly on a baking sheet. Don’t overcrowd them; they need a little space to breathe! Once you’ve done that, sprinkle the grated Parmesan cheese generously over the top. This cheesy layer is going to melt into a delicious, crispy topping that you’re going to fall in love with.
Roasting Time
Pop the baking sheet into your preheated oven and roast for about 20-25 minutes. Keep an eye on them! You’ll know they’re done when the vegetables are tender and slightly golden. A gentle poke with a fork should do the trick. Just imagine the aroma filling your kitchen—it’s heavenly!
Tips for Success
Alright, let’s talk about how to make this roasted garlic parmesan zucchini squash and tomatoes dish truly shine! First off, don’t be shy about adjusting the seasoning to your taste. If you love a little kick, consider adding a pinch of red pepper flakes! And if you’re feeling adventurous, feel free to mix in other vegetables like bell peppers or asparagus—just keep an eye on their roasting times, as they might cook a bit faster or slower than zucchini and tomatoes.
Also, if you’re not a fan of Parmesan or want a vegan version, you can totally leave it out or try a sprinkle of nutritional yeast for that cheesy flavor. And remember, fresh herbs added right before serving can elevate the dish even more—basil or parsley would be fantastic! Just keep it all about balance, and you’ll have a gorgeous, flavorful side that everyone will rave about!
Nutritional Information
Now, let’s chat about the nutritional goodness packed into this roasted garlic parmesan zucchini squash and tomatoes dish! It’s always nice to know what we’re putting in our bodies, right? Here are some estimated values per serving:
- Calories: 150
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 3g
- Protein: 5g
- Sodium: 400mg
- Cholesterol: 5mg
These values are estimates, of course, but they give you a great idea of how deliciously healthy this dish is! Perfect for those looking for a lighter side without compromising on flavor. Enjoy knowing you’re serving up something that’s not just tasty, but also packed with nutrients!
FAQ Section
Can I use other vegetables?
Absolutely! The beauty of this roasted garlic parmesan zucchini squash and tomatoes dish is its versatility. You can mix in a variety of vegetables based on what you have on hand or what’s in season. Bell peppers, asparagus, or even eggplant can add great flavor and texture. Just keep in mind that different veggies may have different roasting times, so you might need to adjust accordingly. For example, cherry tomatoes and zucchini cook fairly quickly, while thicker vegetables like carrots or potatoes may take a bit longer. Don’t be afraid to get creative!
How do I store leftovers?
If you’re lucky enough to have leftovers (which I often find hard to believe because it’s that good!), you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also pop them in the microwave if you’re in a hurry, but I recommend the oven for that crispy texture. Just imagine that cheesy, garlicky aroma wafting through your kitchen again!
Is this recipe vegan-friendly?
Yes, it can be! To make this roasted garlic parmesan zucchini squash and tomatoes dish vegan, simply omit the Parmesan cheese. You can also sprinkle some nutritional yeast on top for that cheesy flavor without the dairy. It’s a fantastic alternative that still brings a savory punch to the dish. You won’t miss the cheese at all! Plus, it keeps the dish light and healthy, perfect for any plant-based diet.
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 35 minutes!
- Flavor-packed with the perfect balance of garlic and Parmesan.
- Healthy and nutritious, making it a great side dish for any meal.
- Versatile—feel free to mix in your favorite seasonal veggies!
- Colorful and visually appealing, it’s sure to impress your guests.
- Leftovers are just as delicious, making it perfect for meal prep.
Serving Suggestions
Oh, the possibilities are endless when it comes to serving this roasted garlic parmesan zucchini squash and tomatoes dish! It pairs beautifully with grilled chicken or fish for a light, balanced meal. I also love serving it alongside a hearty pasta, like a lemon garlic spaghetti, to really complement the flavors. If you’re feeling a bit more indulgent, it goes wonderfully with a creamy risotto. And let’s not forget about a fresh garden salad on the side—it’s the perfect way to round out your meal! Trust me, your dinner table will be bursting with color and flavor!
Print
Roasted Garlic Parmesan Zucchini Squash and Tomatoes Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious roasted garlic parmesan zucchini squash and tomatoes dish.
Ingredients
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine zucchini, cherry tomatoes, garlic, olive oil, salt, pepper, and Italian seasoning.
- Toss until the vegetables are well coated.
- Spread the mixture evenly on a baking sheet.
- Sprinkle Parmesan cheese over the top.
- Roast in the oven for 20-25 minutes, or until vegetables are tender.
- Serve warm.
Notes
- Adjust the seasoning to your taste.
- You can add other vegetables if desired.
- For a vegan option, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted garlic parmesan zucchini squash tomatoes