Name: Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 zucchinis, sliced; 2 yellow squash, sliced; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil; 4 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, chopped (optional, for garnish)

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This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is a delicious, healthy side dish perfect for pairing with any meal. With the fragrant, savory combination of roasted vegetables, garlic, and Parmesan, it's a crowd-pleaser that’s as easy to make as it is flavorful.

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Ingredients

2 zucchinis, sliced

2 yellow squash, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

¼ cup grated Parmesan cheese

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, combine the sliced zucchini, squash, and halved cherry tomatoes.

Drizzle the olive oil over the vegetables and toss them to coat evenly.

Add the minced garlic, Parmesan cheese, oregano, salt, and pepper. Toss everything together until the vegetables are evenly seasoned.

Spread the vegetable mixture in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.

Garnish with fresh parsley, if desired, and serve hot.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Variations

Add more cheese: If you're a cheese lover, you can increase the amount of Parmesan or even try adding a different type of cheese, like mozzarella, for extra creaminess.

Add more herbs: You can mix things up by using fresh herbs such as basil or thyme instead of dried oregano for a more vibrant flavor.

Add bell peppers or onions: For an even more colorful and flavorful dish, try adding bell peppers or red onions to the vegetable mix.

Spicy kick: For a bit of heat, sprinkle some red pepper flakes on top before roasting.

Storage/reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, simply place the roasted vegetables in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes.

FAQs

Can I use frozen vegetables for this recipe?

I recommend using fresh vegetables for the best texture and flavor. However, if you only have frozen vegetables, make sure to thaw them and pat them dry before roasting to avoid excess moisture.

Can I make this dish ahead of time?

Yes, you can prep the vegetables and season them earlier in the day. Just store them in the fridge until you're ready to roast them. This dish is best served fresh, but it can be enjoyed as leftovers too.

Can I use a different type of cheese?

Absolutely! While Parmesan is delicious, you can swap it for other cheeses like mozzarella, pecorino, or even a vegan cheese if you're looking for a dairy-free option.

What should I serve this with?

This roasted vegetable dish pairs wonderfully with grilled meats, pasta, or even as part of a vegetarian meal with quinoa or rice. It can also be a delicious addition to a salad.

Can I make this dish in advance?

The vegetables are best roasted fresh, but if you have leftovers, they can be stored in the fridge and enjoyed for up to 3 days. Just be sure to reheat them properly to maintain their flavor and texture.

Conclusion

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is an easy, healthy, and flavorful side dish that I’m sure you’ll love. It’s the perfect way to make use of fresh summer vegetables and adds a savory kick to any meal. Whether you’re cooking for your family or having a dinner party, this dish is sure to impress with its delicious flavors and simplicity.

Recipe:

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a flavorful and healthy side dish featuring a savory combination of roasted vegetables, garlic, and Parmesan. It's easy to make and perfect for pairing with various meals.

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, squash, and halved cherry tomatoes.
Drizzle the olive oil over the vegetables and toss them to coat evenly.
Add the minced garlic, Parmesan cheese, oregano, salt, and pepper. Toss everything together until the vegetables are evenly seasoned.
Spread the vegetable mixture in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
Garnish with fresh parsley, if desired, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the vegetables by placing them in a preheated oven at 350°F (175°C) for about 10 minutes or reheating in a skillet over medium heat for a few minutes.

You can experiment with different herbs and cheese to suit your preferences.