Roasted Garlic Parmesan Zucchini Squash and Tomatoes

This Mediterranean-inspired recipe combines the natural sweetness of roasted zucchini, yellow squash, and tomatoes with the irresistible flavors of garlic, herbs, and parmesan cheese for a dish that's as nutritious as it is delicious.

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Course: Side Dish

Cuisine: Mediterranean

Keyword: Roasted Vegetables, Zucchini, Squash, Tomatoes, Parmesan, Garlic

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 165kcal

Equipment

Baking Sheet
Parchment Paper

Ingredients

2 medium zucchini sliced into ¼-inch rounds
2 medium yellow squash sliced into ¼-inch rounds
1 pint cherry or grape tomatoes halved
4-6 cloves garlic minced (or 1 tablespoon pre-minced)
3 tablespoons olive oil substitute avocado oil for a higher smoke point
1 teaspoon dried Italian herbs or 2 teaspoons fresh herbs like basil, oregano, and thyme
½ teaspoon red pepper flakes optional, for heat
½ cup freshly grated parmesan cheese substitute nutritional yeast for dairy-free option
salt and freshly ground black pepper to taste
2 tablespoons fresh basil chopped, for garnish

Instructions

Preheat your oven to 425°F (220°C). Wash zucchini and yellow squash thoroughly, then pat dry with paper towels.
Slice zucchini and yellow squash into consistent ¼-inch rounds. Halve cherry or grape tomatoes.
In a large bowl, toss the prepared vegetables with olive oil until evenly coated.
Add minced garlic, dried herbs, red pepper flakes, salt, and pepper. Use your hands to gently mix everything, ensuring each vegetable piece gets coated with the seasonings.
Line a large baking sheet with parchment paper and arrange vegetables in a single layer. Avoid overcrowding—use two baking sheets if needed.
Sprinkle half the parmesan over the vegetables before they go into the oven.
Roast for 15 minutes, then carefully flip the vegetables and rotate the baking sheet for even cooking.
Roast for an additional 5-10 minutes until the edges begin to brown and vegetables are tender but not mushy.
Remove from the oven and immediately sprinkle the remaining parmesan cheese over the hot vegetables.
Finish with fresh chopped basil. Let rest for 2-3 minutes before serving.

Notes

For best results, don't overcrowd the pan as this prevents proper caramelization. Medium-sized summer squash contain more flavor and less water than larger ones. To make ahead, roast vegetables up to 4 hours in advance and reheat at 350°F for 7-10 minutes before adding final cheese and herbs.

Nutrition

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