Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Indulge in the irresistible flavors of Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes – a perfect summer recipe that combines the essence of fresh vegetables with the richness of garlic and Parmesan.
When we have a busy schedule, meal planning makes it easier on me. During my busiest days, it’s reassuring to know what we are going to have for dinner. Depending on what our schedule brings, our meals vary, but you can’t beat a meal that’s both delicious and convenient.
Perfect Pairings
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes are incredibly versatile and can be enjoyed in various ways. Here are a few pairing and serving suggestions to elevate your culinary experience:
Pizza: Toss your veggies together in a bowl to create a healthy side dish for pizza night. This is a great way to sneak in veggies with the kiddos!
Pasta Perfection: Toss the roasted vegetables with cooked pasta, a drizzle of olive oil, and additional Parmesan cheese for a simple yet satisfying pasta dish.
Protein Power: Serve the roasted vegetables alongside your favorite protein, such as grilled chicken, steak, or baked fish. The vibrant colors and flavors will complement the main course beautifully.
Grain Goodness: Create a hearty grain bowl by layering the roasted vegetables over cooked quinoa, couscous, or farro. Add a dollop of creamy yogurt or a sprinkle of feta cheese for an extra layer of flavor.
Brunch Brilliance: Transform the dish into a delightful brunch option by serving it as a topping for toasted whole-grain bread or a bed for poached eggs. The combination of textures and flavors will impress your brunch guests.
How to Make Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes couldn’t be easier!
Chop up your veggies, toss with olive oil, garlic, and seasonings, and bake in the oven along with your frozen pizza! It’s a great way to get veggies in (especially if you have picky eaters in your family) while eating an already delicious-dinner!
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
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Garlic Parmesan Vegetables
Indulge in the irresistible flavors of Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes – a perfect summer recipe that combines the essence of fresh vegetables with the richness of garlic and Parmesan.
Ingredients
- 2 small zucchini, cut into 1/2-inch thick slices
- 2 small yellow squash, cut into 1/2-inch thick slices
- 1 container of grape tomatoes
- 3 Tbsp olive oil
- 1 1/2 tbsp minced garlic
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil).
- Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each.
- Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
Notes
Serve the dish as a delightful side to grilled meats, fish, or as a standalone vegetarian delight.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 70Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 139mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes are a celebration of the summer season’s bounty, bringing together the wholesome goodness of fresh vegetables with the depth of garlic and the richness of Parmesan cheese. This dish embodies the art of simplicity, allowing each ingredient to shine
Stephanie, that recipe is very good. I did it in my house yesterday after I saw this article. Everyone from home loved it, I loved it. And I’m not much of a tomato fan.