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Roasted Garlic-Parmesan Zucchini Squash and Tomatoes

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes
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A simple, flavorful side dish featuring roasted garlic, tender zucchini squash, juicy cherry tomatoes, and a crispy parmesan finish. This vibrant medley is quick to prepare, nutritious, and versatile enough to complement a wide range of mains, making it a perfect addition to any meal.

Ingredients

Scale

Main Ingredients

  • 2 medium zucchini squash, sliced into half-moons or bite-sized pieces
  • 1 pint cherry or grape tomatoes, halved
  • 6–8 whole garlic cloves, unpeeled
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • Fresh herbs such as basil or parsley, chopped, for garnish
  • Red pepper flakes or cayenne, for a spicy kick
  • Toasted pine nuts or chopped walnuts, for extra crunch
  • Mozzarella chunks, for a cheesy twist
  • Herb blends like rosemary, thyme, or oregano

Instructions

  1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). This temperature allows vegetables to roast perfectly – softening while caramelizing at the edges.
  2. Chop the Vegetables: Slice zucchini squash into half-moons or bite-sized pieces for even cooking. Halve the cherry tomatoes to release their juices during roasting.
  3. Prepare the Garlic: Separate garlic cloves but keep them whole and unpeeled, allowing them to roast inside their skins, which mellows their flavor and prevents burning.
  4. Toss and Season: Place zucchini, tomatoes, and whole garlic cloves on a baking sheet. Drizzle generously with olive oil, then sprinkle salt and pepper to taste. Toss well to coat every piece.
  5. Roast Until Tender: Roast vegetables in the preheated oven for about 20 minutes, tossing halfway through. The zucchini should be tender and golden, tomatoes softened and slightly blistered.
  6. Add Parmesan: Remove the garlic cloves and squeeze the softened garlic out of their skins over the vegetables. Sprinkle grated Parmesan over the hot veggies evenly and return to the oven for an additional 5 minutes until cheese melts and browns slightly.
  7. Garnish and Serve: Finish with fresh chopped herbs if desired, and serve immediately to enjoy the perfect balance of roasted flavor and cheesy goodness.

Notes

  • Cut zucchini evenly to ensure consistent roasting and texture.
  • Don’t skip olive oil; it’s key for caramelizing and flavor absorption during roasting.
  • Roast garlic whole to keep it mellow and avoid bitterness from burnt garlic.
  • Use fresh Parmesan and grate it yourself for best melting and flavor.
  • Check vegetables around 18 minutes to avoid over-roasting and mushy zucchini.

Nutrition

Keywords: roasted zucchini, parmesan zucchini, garlic parmesan vegetables, roasted tomatoes, healthy vegetable side, easy vegetable recipe

Find it online: https://lillysplate.com/roasted-garlic-parmesan-zucchini-squash-and-tomatoes/