Roasted Garlic Zucchini and Tomatoes – This Roasted Garlic Zucchini and Tomatoes dish. Is the perfect Mediterranean-inspired side. Blending the fresh flavors of zucchini, yellow squash, and tomatoes. With the aromatic warmth of garlic. And Italian seasoning. Topped with golden, melted Parmesan. This side dish is as delicious. As it is simple to make. Ready in just 40 minutes. It’s the ideal accompaniment. For any meal.
The first time I made this dish. It was a spontaneous decision. After finding a bounty of zucchini and tomatoes. At the farmer’s market. My husband was a bit skeptical at first. He’s not the biggest fan of zucchini. But as soon as he took the first bite. His face lit up. My child, on the other hand. Loved the cheesy topping. And kept asking for more. This recipe quickly became a family favorite. And now it’s one of those go-to sides. That I can always count on. To please everyone at the table.
What makes this Roasted Garlic Zucchini and Tomatoes truly stands out?
This recipe stands out. For its simplicity. And flavor. The combination of roasted vegetables. With garlic-infused olive oil. And a crispy Parmesan topping. Creates a dish. That’s both healthy and indulgent. It’s versatile enough. To complement a variety of main courses. Making it a must-have. In your recipe collection.
What You Need To Make This Roasted Garlic Zucchini and Tomatoes Recipe?
Zucchini & Yellow Squash: These summer squashes are the stars of the dish. Their mild flavor absorbs the garlic. And Italian seasoning beautifully while roasting.
Tomatoes: Flavorino or Campari tomatoes. Add a sweet, juicy contrast. To the squash. Roasting intensifies their natural sweetness.
Olive Oil: Extra virgin olive oil is ideal for this recipe. As it brings out the rich, earthy flavors of the garlic. And herbs.
Garlic: Freshly minced garlic is key for that bold, aromatic flavor. That makes this dish so satisfying.
Italian Seasoning: A blend of dried herbs. That adds depth. And complexity to the vegetables.
Parmesan Cheese: The finely shredded Parmesan melts into a golden, crispy layer. That makes the dish irresistible.
Parsley: Optional. But a sprinkle of parsley. Adds a fresh, vibrant finish.
Steps To Make Roasted Garlic Zucchini and Tomatoes:
Step 1: Preheat the Oven: Set your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. For easy cleanup.
Step 2: Prepare the Oil Mixture: In a small bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let it sit for 5-10 minutes if you can. This helps the flavors meld together.
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Step 3: Toss the Veggies: In a large mixing bowl, combine the zucchini, yellow squash, and tomatoes. Pour the garlic-oil mixture over the vegetables. And toss them gently with your hands. Until they’re well-coated.
Step 4: Arrange and Season: Spread the vegetables out in a single layer. On your prepared baking sheet. Season with salt and pepper. Then sprinkle the Parmesan cheese evenly over the top.
Step 5: Roast: Place the baking sheet in the preheated oven. And roast for 25-30 minutes. Or until the vegetables are tender. And the Parmesan is golden brown.
Step 6: Garnish and Serve: If desired, garnish with fresh. Or dried parsley before serving. Enjoy this dish warm. As a side to your favorite main course.
Tip:
To elevate the flavor of this dish. Let the olive oil mixture sit for at least 10 minutes. Before tossing it with the vegetables. This resting time allows the garlic. And Italian seasoning to infuse the oil. Enhancing the overall taste. For an even richer flavor. You can marinate the zucchini. And squash in the oil mixture. For 30 minutes before roasting. This extra step. Ensures the veggies absorb all the delicious flavors. Making each bite incredibly satisfying. Also, don’t skip the Parmesan. It adds a crispy. And savory finish. That takes the dish. To the next level.
Frequently Asked Questions:
Can I use a different cheese instead of Parmesan?
Absolutely! While Parmesan adds a wonderful crispy texture. And nutty flavor. You can substitute it with Pecorino Romano. Or even a sharp cheddar. For a different twist.
How can I make this dish vegan?
Simply omit the Parmesan cheese. Or replace it with a vegan cheese alternative. The vegetables will still roast beautifully. And the garlic and herb flavors. Will shine through.
Can I prepare this dish in advance?
Yes. You can prep the vegetables and garlic-oil mixture ahead of time. And store them in the fridge. Just be sure to toss and roast right before serving. For the best flavor and texture.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Garlic Zucchini and Tomatoes
Ingredients
- 2 small zucchini 1 pound, cut into 1/2-inch thick slices
- 2 small yellow squash 1 pound, cut into 1/2-inch thick slices
- 14 ounces Flavorino or small Campari tomatoes sliced into halves
- 3 tablespoons olive oil
- 4 cloves garlic minced (1 1/2 tablespoons)
- 1 1/4 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 1 c finely shredded Parmesan cheese 2.4 ounces
- Fresh or dried parsley for garnish (optional)
Instructions
- Preheat & Prep: Start by preheating your oven to 400°F. Line a baking sheet with parchment paper. Or aluminum foil. To make cleanup a breeze.
- Flavor Infusion: In a small bowl, combine olive oil, minced garlic, and Italian seasoning. Let this mixture sit for about 5-10 minutes. Allowing the flavors to meld beautifully.
- Toss & Coat: Grab a large bowl. And toss in your zucchini, yellow squash, and tomatoes. Drizzle the garlic-infused oil over the veggies. Then use your hands to gently toss them. Until they’re evenly coated.
- Arrange & Season: Spread the seasoned vegetables onto the prepared baking sheet. Ensuring they’re in a single layer. For even roasting. Season with a pinch of salt and pepper. Then generously sprinkle the Parmesan cheese on top.
- Roast to Perfection: Pop the tray into the oven. And roast for 25-30 minutes. Keep an eye out. The veggies should be tender. And the Parmesan should turn a beautiful golden brown.
- Garnish & Serve: Once out of the oven. Garnish with fresh parsley if you like. Serve warm. And enjoy the delicious blend of roasted flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
