Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes: A Flavorful Summer Delight

Welcome to our kitchen! Today, we’re excited to share a delicious and simple recipe that’s perfect for summer: Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes. This vibrant dish combines fresh vegetables with the rich flavors of garlic and Parmesan cheese, creating a side dish that’s both nutritious and full of flavor. Whether you’re looking for a healthy accompaniment to your main course or a satisfying vegetarian main, this recipe is sure to become a favorite.


Before we dive into the steps, let’s take a look at the ingredients you’ll need:

  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices
  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
  • 14 oz Flavorino or small Campari tomatoes, sliced into halves
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese


Now, let’s get cooking! Follow these easy steps to create a delightful vegetable medley:

  1. Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
  2. Combine the vegetables: In a large mixing bowl, place the sliced zucchini, yellow squash, and halved tomatoes. Drizzle the olive oil over the vegetables.
  3. Add the garlic: Sprinkle the minced garlic over the vegetables. Toss gently to ensure that all the vegetables are evenly coated with the oil and garlic.
  4. Spread on the baking sheet: Arrange the vegetables in a single layer on the prepared baking sheet. Be careful not to overcrowd them; this helps them roast evenly and caramelize beautifully.
  5. Season with salt and pepper: Sprinkle salt and pepper over the vegetables to taste, making sure they are evenly distributed.
  6. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the cooking time, stir the vegetables to ensure even roasting. The vegetables should be tender and caramelized around the edges when done.
  7. Add Parmesan cheese: Remove the roasted vegetables from the oven and transfer them to a serving dish. While the vegetables are still warm, sprinkle the grated Parmesan cheese over them. The warmth will help the cheese melt slightly, enhancing the dish’s flavors.
  8. Serve and enjoy: Serve your Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes immediately. This dish is perfect as a side for grilled meats or as a wholesome vegetarian main.

Tips for Success

  • Choosing your vegetables: Fresh, firm zucchini, squash, and ripe tomatoes will give the best flavor and texture.
  • Uniform slices: Cutting the vegetables into uniform slices ensures they cook evenly.
  • Don’t overcrowd the pan: Overcrowding can cause the vegetables to steam rather than roast, which may result in a mushy texture.

Final Thoughts

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is not only delicious but also incredibly versatile. Feel free to customize it by adding other seasonal vegetables or herbs like basil or thyme. It’s a wonderful way to make the most of summer’s bounty and enjoy a healthy, flavorful dish. We hope you enjoy making and eating this as much as we do!

Happy cooking!

Leave a Comment