Welcome to another delightful recipe adventure! Today, we’re diving into the world of Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes. Whether you’re looking for a quick side dish to elevate your dinner or a simple yet flavorful addition to your summer menu, this Roasted Vegetable Recipe will satisfy your cravings. Perfect for anyone who loves a combination of crisp, cheesy vegetables with a hint of garlic, this dish is guaranteed to impress your guests and family.
Introduction
The Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is an American-inspired dish that effortlessly blends Italian herbs, fresh vegetables, and Parmesan cheese. The recipe’s simplicity makes it perfect for both experienced home cooks and beginners looking to expand their repertoire. The vegetables are roasted until tender, allowing the natural sweetness to develop while the cheese melts into a golden, crispy topping. This summer vegetable medley is a must-try for fans of cheesy, roasted veggie dishes that are packed with flavor and nutrients.
For additional tips on perfecting this recipe, consider exploring this comprehensive guide on vegetable roasting that shares more tips and tricks.
Ingredients for Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Here’s a list of everything you’ll need to create this delectable dish:
- Two small zucchini (approximately one pound total), sliced into half-inch thick pieces
- Two small yellow squash (approximately one pound total), sliced into half-inch thick pieces
- Fourteen ounces of small Campari or Flavorino tomatoes, halved
- Three tablespoons of olive oil
- Four cloves of garlic, minced (approximately one and a half tablespoons)
- One and a quarter teaspoons of Italian seasoning
- Salt and freshly ground black pepper to taste
- One cup of finely shredded Parmesan cheese (approximately 2.4 ounces)
- Fresh or dried parsley for garnish (optional)
Optional Substitutions:
- If you’re lactose intolerant, you can swap out Parmesan for a vegan cheese alternative.
- For a low-fat version, reduce the amount of olive oil and cheese by half.
How to Make Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes – Step by Step
Step 1: Oven Preparation
Begin by preheating your oven to 400 degrees Fahrenheit. Prepare an 18 by 13-inch rimmed baking sheet by lining it with parchment paper or aluminum foil to facilitate easier cleanup.
Step 2: Seasoning Preparation
In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Stir thoroughly to mix. Allowing this mixture to rest for five to ten minutes will enable the flavors to meld and infuse the oil more deeply.
Step 3: Vegetable Preparation
Place the sliced zucchini, squash, and halved tomatoes into a large mixing bowl. Drizzle the prepared olive oil mixture over the vegetables and use your hands to gently toss them, ensuring they are evenly coated with the seasoning.
Step 4: Arranging the Vegetables
Transfer the seasoned vegetables to the prepared baking sheet, spreading them out into an even layer. This arrangement allows each piece to roast uniformly. Season the arranged vegetables with salt and freshly ground black pepper to enhance their natural flavors.
Step 5: Cheese Topping and Roasting
Evenly sprinkle the finely shredded Parmesan cheese over the seasoned vegetables. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. The dish is ready when the vegetables are tender and the cheese has turned golden brown.
Step 6: Garnishing and Serving
Once cooked, remove the vegetables from the oven. If desired, garnish with parsley to add a touch of color and fresh flavor. Serve the dish warm as a nourishing side to complement your main course.
Helpful Tips for Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
- Use Fresh Ingredients: Fresh, seasonal vegetables will yield the best results in terms of flavor and texture.
- Parmesan Variation: If you prefer a stronger cheese flavor, swap Parmesan for aged Pecorino Romano.
- Prevent Sogginess: To prevent soggy vegetables, ensure they are spread out evenly on the baking sheet and not overcrowded.
Cooking Tips for the Best Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
- Use a Convection Oven: If available, switch to the convection setting on your oven. The circulating air will help crisp up the edges of the vegetables.
- Flip Midway Through Cooking: For even roasting, flip the vegetables halfway through the baking time.
Serving Suggestions for Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
This dish pairs beautifully with grilled meats like steak, chicken, or even fish. For a complete vegetarian meal, serve it alongside quinoa or couscous. Consider adding a chilled glass of Sauvignon Blanc or Pinot Grigio to complement the meal.
For more pairing ideas, check out this detailed side dish guide to find more inspiration.
Nutritional Information
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Protein: 5g
- Fiber: 2g
- Vitamin C: 20% of the daily value
- Calcium: 10% of the daily value
Storage and Leftovers for Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
To store, place the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, bake in the oven at 350°F until warmed through, or use the microwave for a quick option. Avoid freezing as it can alter the texture of the vegetables.
4 Frequently Asked Questions (FAQs) for Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
- Can I use different vegetables in this recipe? Yes, feel free to add bell peppers, carrots, or mushrooms to the mix.
- What’s the best way to prevent the vegetables from sticking? Use parchment paper or a non-stick baking mat to avoid sticking and make cleanup easier.
- Can I use pre-shredded Parmesan cheese? While pre-shredded works, freshly grated Parmesan will melt better and provide a richer flavor.
- How can I make this recipe dairy-free? Replace Parmesan with nutritional yeast for a cheesy, dairy-free option.
2 Related Recipes for Roasted Vegetable Lovers
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty Discover a fun twist on traditional sausage balls with the addition of Red Lobster mix, adding a new layer of flavor and texture.
- Ultimate Cowboy Casserole with Cornbread A hearty dish featuring cornbread, ground beef, and a blend of vegetables—perfect for a family dinner.
Conclusion
We hope you enjoy making this Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe as much as we do! Don’t forget to experiment with your favorite herbs and spices. Let us know your personal variations in the comments below, and feel free to share your feedback!
Happy cooking! 🍴
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Roasted Garlic-Parmesan Zucchini, Squash & Tomatoes Recipe
Description
Welcome to another delightful recipe adventure! Today, we’re diving into the world of Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes. Whether you’re looking for a quick side dish to elevate your dinner or a simple yet flavorful addition to your summer menu, this Roasted Vegetable Recipe will satisfy your cravings. Perfect for anyone who loves a combination of crisp, cheesy vegetables with a hint of garlic, this dish is guaranteed to impress your guests and family.
Ingredients
- Two small zucchini (approximately one pound total), sliced into half-inch thick pieces
- Two small yellow squash (approximately one pound total), sliced into half-inch thick pieces
- Fourteen ounces of small Campari or Flavorino tomatoes, halved
- Three tablespoons of olive oil
- Four cloves of garlic, minced (approximately one and a half tablespoons)
- One and a quarter teaspoons of Italian seasoning
- Salt and freshly ground black pepper to taste
- One cup of finely shredded Parmesan cheese (approximately 2.4 ounces)
- Fresh or dried parsley for garnish (optional)
Optional Substitutions:
- If you’re lactose intolerant, you can swap out Parmesan for a vegan cheese alternative.
- For a low-fat version, reduce the amount of olive oil and cheese by half.
Instructions
Step 1: Oven Preparation
Begin by preheating your oven to 400 degrees Fahrenheit. Prepare an 18 by 13-inch rimmed baking sheet by lining it with parchment paper or aluminum foil to facilitate easier cleanup.
Step 2: Seasoning Preparation
In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Stir thoroughly to mix. Allowing this mixture to rest for five to ten minutes will enable the flavors to meld and infuse the oil more deeply.
Step 3: Vegetable Preparation
Place the sliced zucchini, squash, and halved tomatoes into a large mixing bowl. Drizzle the prepared olive oil mixture over the vegetables and use your hands to gently toss them, ensuring they are evenly coated with the seasoning.
Step 4: Arranging the Vegetables
Transfer the seasoned vegetables to the prepared baking sheet, spreading them out into an even layer. This arrangement allows each piece to roast uniformly. Season the arranged vegetables with salt and freshly ground black pepper to enhance their natural flavors.
Step 5: Cheese Topping and Roasting
Evenly sprinkle the finely shredded Parmesan cheese over the seasoned vegetables. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. The dish is ready when the vegetables are tender and the cheese has turned golden brown.
Step 6: Garnishing and Serving
Once cooked, remove the vegetables from the oven. If desired, garnish with parsley to add a touch of color and fresh flavor. Serve the dish warm as a nourishing side to complement your main course.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Fresh, seasonal vegetables will yield the best results in terms of flavor and texture.
- Parmesan Variation: If you prefer a stronger cheese flavor, swap Parmesan for aged Pecorino Romano.
- Prevent Sogginess: To prevent soggy vegetables, ensure they are spread out evenly on the baking sheet and not overcrowded.
