As I stroll through my kitchen, the earthy aroma of fresh vegetables fills the air. It’s that perfect time of year when zucchini and tomatoes shine at their peak. If you’re like me, you appreciate how these ingredients can elevate a meal from mundane to memorable. Before we dive deep into the recipe for roasted garlic parmesan zucchini squash and tomatoes, let’s chat about some delightful pairings.
Picture this: You’ve got a vibrant platter of roasted zucchini and tomatoes waiting to be served. They’re like the opening act, ready to get the crowd excited. How about pairing this dish with grilled chicken for a protein kick? The smoky flavor from the grill harmonizes beautifully with the roasted veggies. Or, consider a side of quinoa—this nutritious grain adds a satisfying bite and absorbs the vibrant flavors of the dish.
Craving something light and refreshing? Toss in a simple green salad dressed with vinaigrette. And for those pasta lovers, serve it over a bed of cooked pasta. The melted parmesan and sweet tomatoes act as a luscious sauce, coating each noodle in cheesy goodness.
Now, let’s get cooking!
What is Roasted Garlic Parmesan Zucchini Squash and Tomatoes?
This dish is a glorious medley of fresh zucchini, yellow squash, and tomatoes, all roasted to perfection with garlic and parmesan. The combination seems basic, but the flavors are anything but simple. The roasting process transforms the vegetables. They become tender and caramelized, intensifying their natural sweetness. The roasted garlic is a game-changer, providing depth. Parmesan adds a salty creaminess that ties everything together.
Why This Recipe Works
It’s easy. There’s no fuss here. Just vibrant ingredients that let each flavor shine. The roasting method is forgiving. Toss the veggies in olive oil, sprinkle in some seasonings, and they’ll do their magic in the oven. This recipe doesn’t demand culinary expertise. It rewards those who appreciate good food without needing to spend hours in the kitchen.
What You’ll Need to Make This Dish
Gathering ingredients is part of the joy of cooking. Let’s take a look at what you need:
3 tablespoons extra-virgin olive oil
4 fresh garlic cloves, finely minced (around 1 ½ tablespoons)
1 ¼ teaspoons dried Italian herb mix
Sea salt and freshly cracked black pepper, to taste
½ teaspoon crushed red pepper flakes (for a hint of heat)
2 small zucchini (about 1 pound), sliced into ½-inch rounds
2 small yellow squash (about 1 pound), sliced into ½-inch rounds
14 ounces sweet Campari or Flavorino tomatoes, halved
1 teaspoon fresh lemon zest (for brightness)
1 cup (2.4 ounces) finely grated parmesan cheese
Fresh chopped parsley or dried parsley, for garnish (optional)
These ingredients aren’t just for show. They each contribute their own unique flavor, creating a sumptuous blend.
How to Make Roasted Garlic Parmesan Zucchini Squash and Tomatoes
Getting started is straightforward. You’ll want to preheat your oven and gather your ingredients. Keep reading for step-by-step instructions.
Step 1: Preheat Your Oven
Begin by preheating your oven to 425°F (220°C). A hot oven ensures your veggies roast and caramelize instead of steaming. You want that golden-brown color.
Step 2: Prep the Vegetables
Wash your zucchini and yellow squash thoroughly. Slice them into ½-inch rounds. They should be relatively uniform in size for even cooking. Slice those tomatoes in half as well. You want to show off their juicy interiors.
Step 3: Mix the Ingredients
In a large bowl, combine the sliced vegetables. Add the minced garlic, olive oil, Italian herb mix, sea salt, black pepper, and crushed red pepper flakes. Toss everything together until the veggies are well-coated. Your kitchen should already smell inviting.
Step 4: Arrange on a Baking Sheet
Spread the vegetable mixture in a single layer on a baking sheet. Overcrowding means soggy veggies—no one wants that. Give them space to breathe and roast.
Step 5: Roast the Vegetables
Place your baking sheet in the preheated oven. Roast for 20-25 minutes or until the veggies are tender and beginning to brown. Halfway through, stir the vegetables to ensure they cook evenly.
Step 6: Add the Cheese
Once the veggies are perfectly roasted, take them out of the oven. Sprinkle the grated parmesan over the hot vegetables. Give it a gentle toss to distribute the cheese. Return the sheet to the oven for an additional 5 minutes, allowing the cheese to melt and create a delightful crust.
Step 7: Finish and Serve
Remove from the oven and let it cool for just a minute. A sprinkle of fresh parsley enhances the dish visually. Enjoy your roasted garlic parmesan zucchini squash and tomatoes!
Tips
Choose Fresh Ingredients: Fresh vegetables make all the difference. Visit your local farmer’s market if possible.
Don’t Skip the Garlic: Fresh minced garlic elevates the dish.
Play with Seasonings: If you love heat, add more red pepper flakes. Prefer milder? Leave them out.
Quality Parmesan Matters: Aged parmesan has a richer flavor. Invest in a good block and grate it yourself for the best results.
Experiment with Vegetables: Feel free to add bell peppers, mushrooms, or asparagus for variety.
How to Store Leftovers?
If you’re lucky enough to have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. You can reheat them in the oven or simply toss them in the microwave. Just a heads up, they taste amazing when warmed up and can be added to salads, pasta, or sandwiches.
Nutrition Information
A serving of roasted garlic parmesan zucchini squash and tomatoes contains approximately:
Calories: 150
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 320mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 4g
Protein: 6g
Nutritional values might vary based on specific ingredient brands or quantities, but this dish is rich in vitamins and minerals.
How Would I Recommend Serving Roasted Garlic Parmesan Zucchini Squash and Tomatoes?
Here are some delicious serving ideas that will take your meal to the next level:
As a Main Dish: Serve it with a protein like grilled chicken or fish for a hearty meal. The veggies add vitamins and flavor without weighing you down.
On a Bed of Quinoa: Quinoa gives a nutty flavor and a chewy texture that contrasts beautifully with the soft roasted vegetables. Toss everything together for a hearty, filling dish.
Tossed in Pasta: Mix with your favorite pasta. The parmesan cheese melts and coats the noodles, making each bite luscious and satisfying.
As a Sandwich Filling: Pile the roasted veggies between slices of crusty bread or in a wrap. Add some fresh greens for a satisfying lunch or quick bite.
What Alternatives Can You Use for the Ingredients If Not Available?
Not every ingredient might be on hand. Here are some substitutes worth considering:
Zucchini: Summer squash or cucumbers can work. Both will provide a similar texture.
Parmesan Cheese: Try asiago or pecorino for a different flavor profile. Nutritional yeast is a great vegan option.
Olive Oil: Avocado oil or canola oil will do in a pinch. Both maintain a high smoke point.
Fresh Herbs: If you don’t have fresh parsley, basil or thyme can add great flavor. Dried herbs can also substitute well but use sparingly.
Conclusion
Roasted garlic parmesan zucchini squash and tomatoes is more than just a vegetable dish. It’s a celebration of fresh flavors that shines on any table. By immersing yourself in the process, you’ll discover the joy of cooking with simple ingredients.
So, the next time you have zucchini, yellow squash, and tomatoes on hand, don’t hesitate. Fire up your oven and create this culinary delight. It’s rustic, it’s easy, and it’s packed with flavor. This dish will keep your taste buds singing while making your kitchen smell divine.
Until next time, happy cooking!
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Roasted Garlic Parmesan Zucchini Squash and Tomatoes – Recipes From Chef
Description
As I stroll through my kitchen, the earthy aroma of fresh vegetables fills the air. It’s that perfect time of year when zucchini and tomatoes shine at their peak. If you’re like me, you appreciate how these ingredients can elevate a meal from mundane to memorable. Before we dive deep into the recipe for roasted garlic parmesan zucchini squash and tomatoes, let’s chat about some delightful pairings.
Ingredients
Instructions
Step 1: Preheat Your Oven
-
Begin by preheating your oven to 425°F (220°C). A hot oven ensures your veggies roast and caramelize instead of steaming. You want that golden-brown color.
Step 2: Prep the Vegetables
-
Wash your zucchini and yellow squash thoroughly. Slice them into ½-inch rounds. They should be relatively uniform in size for even cooking. Slice those tomatoes in half as well. You want to show off their juicy interiors.
Step 3: Mix the Ingredients
-
In a large bowl, combine the sliced vegetables. Add the minced garlic, olive oil, Italian herb mix, sea salt, black pepper, and crushed red pepper flakes. Toss everything together until the veggies are well-coated. Your kitchen should already smell inviting.
Step 4: Arrange on a Baking Sheet
-
Spread the vegetable mixture in a single layer on a baking sheet. Overcrowding means soggy veggies—no one wants that. Give them space to breathe and roast.
Step 5: Roast the Vegetables
-
Place your baking sheet in the preheated oven. Roast for 20-25 minutes or until the veggies are tender and beginning to brown. Halfway through, stir the vegetables to ensure they cook evenly.
Step 6: Add the Cheese
-
Once the veggies are perfectly roasted, take them out of the oven. Sprinkle the grated parmesan over the hot vegetables. Give it a gentle toss to distribute the cheese. Return the sheet to the oven for an additional 5 minutes, allowing the cheese to melt and create a delightful crust.
Step 7: Finish and Serve
-
Remove from the oven and let it cool for just a minute. A sprinkle of fresh parsley enhances the dish visually. Enjoy your roasted garlic parmesan zucchini squash and tomatoes!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 320mg14%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose Fresh Ingredients: Fresh vegetables make all the difference. Visit your local farmer’s market if possible.
- Don’t Skip the Garlic: Fresh minced garlic elevates the dish.
- Play with Seasonings: If you love heat, add more red pepper flakes. Prefer milder? Leave them out.
- Quality Parmesan Matters: Aged parmesan has a richer flavor. Invest in a good block and grate it yourself for the best results.
- Experiment with Vegetables: Feel free to add bell peppers, mushrooms, or asparagus for variety.
