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Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

A delightful medley of roasted zucchini, yellow squash, and cherry tomatoes, enhanced with garlic and Parmesan cheese for a flavorful dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini, sliced
  • 2 medium yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, minced
Cheese and Oils
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
Seasoning
  • to taste Salt
  • to taste Pepper
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the sliced zucchinis, yellow squash, and halved cherry tomatoes.
  3. Add the minced garlic, olive oil, salt, and pepper, mixing well until all the veggies are coated.
  4. Gently fold in the grated Parmesan cheese.
Cooking
  1. Transfer the veggie mixture onto a baking sheet lined with parchment paper, spreading the vegetables out evenly.
  2. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the cheese is golden.
  3. Remove from the oven, let it cool slightly, garnish with fresh parsley if desired, and enjoy!

Notes

You can add other veggies like bell peppers or mushrooms for more flavor. If you're out of Parmesan, Pecorino Romano works well as an alternative. Keep an eye on the veggies; once they start to brown, they're almost done!