If you’re on the lookout for a delightful and vibrant side dish that captures the essence of fresh ingredients, look no further than this Oven-Roasted Zucchini Squash and Tomatoes with Parmesan. This simple yet flavorful recipe combines the crispness of zucchini and yellow squash with the sweetness of tomatoes, all topped off with a generous sprinkling of Parmesan cheese. Not only is it a treat for your taste buds, but it also showcases the colors of summer on your plate. The combination of textures here is fantastic; you’ll enjoy the slight crunch from the roasted vegetables and the cheesy, crispy topping that adds a savory element to the dish.
This recipe is perfect for busy weeknights or as an accompaniment to your weekend gatherings. In just under 45 minutes, you can have a side that is not only tasty but looks impressive, making it a great choice for entertaining guests. The ingredients meld together beautifully in the oven, creating a dish that is both comforting and wholesome. As an added bonus, it’s versatile—you can serve it alongside different proteins or grains, making it a flexible addition to any meal.
Why You’ll Love This Oven-Roasted Zucchini Squash and Tomatoes with Parmesan
- Flavorful: The combination of zucchini, yellow squash, and fresh tomatoes creates a delicious medley that bursts with flavor.
- Easy to Make: With just a few simple steps, this recipe is straightforward enough for even beginner cooks.
- Versatile: This dish pairs wonderfully with various proteins like grilled chicken or fish.
- Healthy Ingredients: Packed with vegetables and minimal oils, it’s a nutritious option for any meal.
- Customizable: Feel free to substitute or add different vegetables according to your preference.
Preparation Phase & Tools to Use
Before diving into this delightful cooking journey, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to 400°F (200°C), allowing it to reach the ideal temperature while you prep your ingredients. Using a large baking sheet lined with parchment paper or foil will make the cleanup much easier and prevent the vegetables from sticking. Additionally, having a large mixing bowl and a small whisk will come in handy for tossing the vegetables with the flavorful oil mixture. A good knife for slicing, as well as a cutting board, are also essential for efficiently prepping your vegetables.
Ingredients
- 3 tablespoons olive oil
- 2 small zucchini, sliced into ½-inch rounds
- 2 small yellow squash, sliced into ½-inch rounds
- 1¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 oz small tomatoes (Flavorino or Campari), halved
- 1 cup finely shredded Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley (fresh or dried), for garnish
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This ensures that your dish starts cooking right away for an even roast. To keep your baking sheet clean and your veggies from sticking, line it with parchment paper or aluminum foil. This quick initial step helps set the stage for your roasting adventure!
Step 2: Prepare the Flavor Base
In a small mixing bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let this mixture sit for about 5 to 10 minutes. This resting period allows the garlic to infuse the oil and the aromatic herbs to awaken, enhancing their flavors. It’s like giving the oil a flavorful boost!
Step 3: Toss the Vegetables
In a large bowl, combine your sliced zucchini, yellow squash, and halved tomatoes. Pour your fragrant olive oil mixture over the vegetables, ensuring even coverage. Gently toss them together so that each piece gets a nice coat of the infused oil mixture. This not only adds flavor but also helps the seasonings adhere beautifully to the veggies.
Step 4: Arrange on Baking Sheet
Transfer the well-coated vegetables onto your prepared baking sheet. Spread them out in a single layer, making sure they have some space around each piece. This prevents them from steaming, allowing for that lovely caramelization we’re aiming for. If it looks crowded, don’t hesitate to use a second baking sheet—better crispy veggies than soggy ones!
Step 5: Season and Add Cheese
Next, season the vegetables with salt and ground black pepper to taste. Following that, evenly distribute the finely shredded Parmesan cheese over the dish. As it bakes, this cheese will melt beautifully, transforming into a golden, crusty layer that complements the veggies perfectly.
Step 6: Roast to Perfection
Pop the baking sheet into your preheated oven. Allow the vegetables to roast for approximately 25 to 30 minutes, or until they become tender and the cheese is beautifully bubbly and golden. If you’re craving extra crispiness, you can turn on the broiler for the last 1–2 minutes but keep a close eye to prevent burning.
Step 7: Garnish and Serve
Once finished roasting, pull the vegetables from the oven and immediately garnish with chopped parsley. This adds a touch of freshness and a vibrant pop of color to your dish. Serve warm as a delightful side for any meal, and watch your guests enjoy every bite!
Variations
- Protein: Try adding cooked chicken or shrimp on top for a complete meal.
- Vegetables: Feel free to experiment with other seasonal vegetables such as bell peppers, eggplant, or asparagus for variety.
- Spices: Add a pinch of red pepper flakes if you like a little heat or try different herbs like basil or thyme for a new flavor twist.
Cooking Notes
- Ensure that the vegetables are cut to a uniform size to promote even cooking.
- The type of cheese can be swapped for your personal favorites; mozzarella or cheddar can work well too!
Serving Suggestions
- Serve this dish alongside grilled meats, such as chicken or steak.
- Add it to your favorite grain bowl topped with quinoa or rice for a wholesome meal.
Tips
- For an extra layer of flavor, consider marinating the vegetables in the olive oil mixture for a longer period before roasting.
- Do not skip the broiling step if you want that crispy cheese surface; it makes a big difference!
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-45 minutes
Nutritional Information
- Calories: Approximately 180 kcal per serving
- Protein: 5 g
- Sodium: 200 mg
FAQs
Can I use frozen vegetables?
While you can use frozen vegetables, fresh ones yield the best texture and flavor in this dish.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I make it ahead of time?
You can prep the vegetables in advance and store them in the fridge until you’re ready to roast.
What can I pair this with?
This dish pairs well with various proteins like grilled chicken, fish, or even as a part of a vegetarian meal.
Conclusion
This Oven-Roasted Zucchini Squash and Tomatoes with Parmesan is more than just a side dish; it’s a flavorful celebration of fresh vegetables that elevate any meal. Whether you’re serving it on a busy weeknight or as part of a dinner party spread, it’s sure to impress with its colorful presentation and delicious taste. Don’t hesitate to share your variations, enjoy experimenting, and let us know how it turns out—you might just spark someone else’s culinary creativity!
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Oven-Roasted Zucchini Squash and Tomatoes with Parmesan
- Total Time: 35-45 minutes
- Yield: 4 servings 1x
Description
This Oven-Roasted Zucchini Squash and Tomatoes with Parmesan is a delightful side dish that bursts with fresh flavors.
Ingredients
- 3 tablespoons olive oil
- 2 small zucchini, sliced into ½-inch rounds
- 2 small yellow squash, sliced into ½-inch rounds
- 1¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 oz small tomatoes (Flavorino or Campari), halved
- 1 cup finely shredded Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley (fresh or dried), for garnish
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Whisk together the olive oil, garlic, and Italian seasoning in a bowl.
- Toss the zucchini, yellow squash, and tomatoes in the olive oil mixture.
- Spread on the prepared baking sheet and season with salt and pepper.
- Top with shredded Parmesan cheese.
- Roast for 25-30 minutes until tender and cheese is bubbly.
- Garnish with parsley and serve warm.
Notes
For added flavor, marinate vegetables in the oil mixture for longer before roasting.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
Nutrition
- Calories: 180 kcal
- Sodium: 200 mg
- Protein: 5 g