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Roasted Garlic Parmesan Zucchini Squash and Tomatoes

Roasted Garlic Parmesan Zucchini Squash and Tomatoes - Recipes From Chef

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 4 fresh garlic cloves, finely minced about 1 1/2 tablespoons
  • 1 1/4 teaspoons dried Italian herb mix
  • Sea salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes for a hint of heat
  • 2 small zucchini, sliced into 1/2-inch rounds about 1 pound
  • 2 small yellow squash, sliced into 1/2-inch rounds about 1 pound
  • 14 ounces sweet Campari or Flavorino tomatoes, halved
  • 1 teaspoon fresh lemon zest for brightness
  • 1 cup finely grated parmesan cheese 2.4 ounces
  • Fresh chopped parsley or dried parsley, for garnish optional

Method
 

Step 1: Preheat Your Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!

Notes

  • 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.