Oh my goodness, if you haven’t tried roasted garlic parmesan zucchini squash and tomatoes yet, you’re in for a real treat! This dish is bursting with flavor and is so easy to whip up that it’s become one of my go-to recipes. The combo of tender zucchini and sweet cherry tomatoes, all kissed by the rich aroma of roasted garlic and the salty goodness of parmesan, is just divine! Trust me, once you smell that garlic roasting, you’ll be counting down the minutes until you can dive in. It’s perfect as a side dish, or even on its own for a light meal. Let’s get cooking!
Ingredients for Roasted Garlic Parmesan Zucchini Squash and Tomatoes
- 2 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
How to Prepare Roasted Garlic Parmesan Zucchini Squash and Tomatoes
Step 1: Preheat the Oven
First things first, let’s get that oven preheated to a cozy 400°F (200°C). This is the perfect temperature for roasting, allowing those flavors to meld beautifully while getting a nice golden touch.
Step 2: Mix the Vegetables
In a large bowl, combine the sliced zucchini, halved cherry tomatoes, minced garlic, olive oil, salt, pepper, and oregano. I like to use my hands for this part because it really helps to coat everything evenly. Just toss it all together until those veggies are well-dressed in that garlicky goodness!
Step 3: Spread on Baking Sheet
Now, grab a baking sheet and spread the vegetable mixture out in an even layer. If you want to make cleanup easier (and who doesn’t?), line your baking sheet with parchment paper first! It really helps everything roast evenly and prevents sticking.
Step 4: Add Parmesan Cheese
Here comes the best part—sprinkle that grated parmesan cheese generously over the top of your veggies. Make sure to cover them evenly so every bite gets that delicious cheesy flavor. Yummy!
Step 5: Roast the Mixture
Pop the baking sheet into your preheated oven and roast for about 20-25 minutes. You’ll know it’s ready when the zucchini is tender and lightly browned. The smell wafting through your kitchen will be absolutely irresistible!
Step 6: Serve Warm
Once it’s out of the oven, let it cool for just a minute before serving. This dish is perfect on its own, but feel free to pair it with grilled chicken or fish for a complete meal. Enjoy every flavorful bite!
Why You’ll Love This Recipe
- Quick to prepare—takes just 10 minutes to prep!
- Healthy and packed with nutrients from fresh vegetables.
- Flavorful with the perfect blend of roasted garlic and parmesan.
- Vegetarian-friendly, making it a great option for all diets.
- Versatile as a side dish or a light main course.
- Uses simple ingredients that you probably already have on hand.
Tips for Success
Here are some of my favorite tips to ensure your roasted garlic parmesan zucchini squash and tomatoes turn out absolutely perfect every time!
- Fresh Herbs: If you have any fresh herbs on hand—like basil or parsley—don’t hesitate to toss some in! They’ll elevate the dish with a burst of freshness.
- Adjust the Seasoning: Feel free to taste and adjust the salt and pepper to your liking. Everyone’s palate is different, so make it yours!
- Don’t Overcrowd: When spreading the veggies on the baking sheet, make sure they’re in a single layer. Overcrowding can lead to steaming instead of roasting, and we want that beautiful caramelization!
- Mix It Up: You can easily add other vegetables, like bell peppers or red onions, for extra flavor and color. Just cut them to a similar size so they roast evenly.
- Storage Tips: If you have leftovers (which is rare, but it happens!), store them in an airtight container in the fridge for up to 3 days. They’re still delicious reheated!
With these tips, you’ll be well on your way to mastering this delightful dish. Happy cooking!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this roasted garlic parmesan zucchini squash and tomatoes dish! Here’s the estimated breakdown per serving:
- Calories: 150
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 200mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 3g
- Protein: 5g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But isn’t it great to know you’re indulging in something that’s not just delicious but also nutritious? Enjoy your guilt-free goodness!
FAQ Section
Can I use other vegetables in this recipe?
Absolutely! This roasted garlic parmesan zucchini squash and tomatoes dish is super versatile. You can easily add bell peppers, red onions, or even asparagus. Just make sure to cut them into similar sizes for even roasting!
What if I don’t have parmesan cheese?
No worries! If you’re out of parmesan, you can substitute it with another hard cheese like pecorino or even a sprinkle of nutritional yeast for a dairy-free option. It’ll still be tasty!
Can I prepare this dish ahead of time?
Yes, you can prep the veggies and toss them in the olive oil and seasonings a few hours in advance. Just cover and refrigerate until you’re ready to roast. This makes it a fantastic choice for busy weeknights!
How do I store leftovers?
To store leftovers, place them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. Just reheat in the oven or microwave when you’re ready to enjoy them again!
Can I make this dish vegan?
Definitely! Simply omit the parmesan cheese or use a vegan cheese alternative. You’ll still have a delicious and flavorful dish that everyone will love!
Storage & Reheating Instructions
Okay, so you’ve made this delicious roasted garlic parmesan zucchini squash and tomatoes dish, and now you’ve got some leftovers (if that’s even possible!). Here’s how to store them properly so you can enjoy every last bite later!
First, let the dish cool completely before you store it. This helps prevent condensation, which can make your veggies soggy. Once it’s cooled, transfer the leftovers into an airtight container. They’ll keep well in the refrigerator for up to 3 days. Just make sure to seal it tightly so those flavors stay fresh!
When it’s time to reheat, you have a couple of great options. For the best results, I recommend reheating in the oven. Preheat your oven to 350°F (175°C), spread the leftovers on a baking sheet, and warm them for about 10-15 minutes, or until heated through. This way, you’ll get that lovely roasted texture back!
If you’re in a hurry, you can also microwave the leftovers. Just pop them in a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat for about 1-2 minutes. Give them a stir halfway through to ensure even heating.
Whichever method you choose, you’ll find that this dish tastes just as delightful the next day! Enjoy your perfectly stored and reheated veggies!
Print
Roasted Garlic Parmesan Zucchini Squash and Tomatoes Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A 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
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine zucchini, tomatoes, garlic, olive oil, salt, pepper, and oregano.
- Toss the mixture until the vegetables are evenly coated.
- Spread the mixture 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
- Use fresh herbs for added flavor.
- Adjust seasoning according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- 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: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted garlic parmesan zucchini squash and tomatoes
