Description
Mediterranean magic meets garden-fresh Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes in this simple summer side dish. Herbs, garlic, and parmesan cheese elevate humble vegetables into a delightful Mediterranean-inspired experience you’ll crave all season long.
Ingredients
Scale
Vegetables:
- 2 small zucchini (1 lb / 454 g), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb / 454 g), cut into 1/2-inch thick slices
- 14 ounces (397 g) Flavorino or small Campari tomatoes, sliced into halves
Seasonings and Flavoring:
- 3 tablespoons olive oil
- 4 cloves garlic, minced (1 1/2 tablespoons)
- 1 1/4 teaspoons Italian seasoning
- Salt
- Freshly ground black pepper
Cheese and Garnish:
- 1 cup (2.4 ounces / 68 g) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions
- Prepare the culinary canvas by heating the oven to 400°F and lining a spacious baking sheet with parchment paper for effortless post-cooking cleanup.
- Craft a flavor-infusing marinade by whisking olive oil with minced garlic and Italian seasoning, allowing the aromatics to meld for a few moments.
- Gently combine sliced zucchini, squash, and halved tomatoes in a generous mixing bowl, drizzling the herb-infused oil and delicately coating each vegetable piece.
- Meticulously distribute the vegetables across the baking sheet in a single, uncrowded layer to ensure optimal roasting, then season with salt and pepper to enhance natural flavors.
- Liberally cascade shredded parmesan cheese over the vegetable landscape, creating a luxurious golden blanket.
- Roast in the preheated oven for 25-30 minutes until vegetables transform into tender, caramelized delights and cheese turns a seductive golden-brown; optional broiling for 2 minutes will intensify the crispy texture.
- Elevate the dish’s visual appeal by sprinkling fresh or dried parsley and serve immediately while the flavors and warmth are at their peak.
Notes
- Slice vegetables uniformly to ensure even roasting and consistent cooking throughout the dish.
- Avoid overcrowding the baking sheet, which can cause vegetables to steam instead of developing a crispy, caramelized texture.
- Pat zucchini and squash dry before seasoning to prevent excess moisture and achieve better roasting results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg