Roasted Garlic-Parmesan Zucchini Squash and Tomatoes
Indulge in the vibrant flavors of summer with this Roasted Garlic-Parmesan Zucchini Squash and Tomatoes recipe. This easy-to-make side dish showcases a medley of fresh zucchini, yellow squash, and juicy tomatoes, all enhanced by the rich, savory notes of roasted garlic and melted Parmesan cheese. Perfect for weeknight dinners or festive gatherings, it pairs beautifully with grilled meats or serves as a satisfying main on its own. Not only is it delicious, but it’s also low-carb and gluten-free, making it a healthy addition to any meal. Get ready to impress your family and friends with this flavorful vegetable bake that’s sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 14 ounces tomatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/4 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, mix olive oil, minced garlic, and Italian seasoning. Let sit for 5-10 minutes.
- In a large mixing bowl, combine sliced zucchini, yellow squash, and halved tomatoes. Pour the olive oil mixture over the vegetables and toss to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Season with salt and pepper.
- Sprinkle shredded Parmesan cheese over the top. Roast in the oven for 25-30 minutes until tender and golden.
- Garnish with parsley if desired and serve hot.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 170
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg