Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

07.20.2015

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes | Cooking Classy

Oh summer how I love you and all the fresh fruit and veggies you provide. During the summer I always have a generous stock of fruits and vegetables in my fridge then winter rolls around and that’s a different story. It’s like that abundance of nutritious, vitamin packed fruits and veggies gets traded in for an abundance of cavity causing, non-diet-friendly holiday sweets, but I won’t complain there. I love my sweets. But I also love a sheet pan full of roasted, cheesy summer veggies! I love what a good roasting and a fair amount of Parmesan can do for veggies. Turns drab and dull into fab and flavorful! Even my kids loved these veggies – including my one daughter who always says “hey could you get that green stuff off of there?”

Since I usually get recipes posted on here made by midday (so I can catch a decent light for pictures), they often become lunch for me. So today I had a big bowl full of these garlicky veggies paired with a side of Energy Bites. Totally random but a little salty and little sweet is always good together. My girls had theirs for a snack along with a glass of chocolate milk, again some salty and some sweet, it makes the world go round. Okay it just makes my world go round :). Try these veggies (+1 fruit if you want to get all technical – I still have a hard time accepting tomatoes as a fruit. Call it stubbornness I guess but they just don’t seem fruity enough to be labeled as such), this simple side dish will not disappoint!

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes | Cooking ClassyRoasted Garlic-Parmesan Zucchini, Squash and Tomatoes | Cooking ClassyRoasted Garlic-Parmesan Zucchini, Squash and Tomatoes | Cooking ClassyRoasted Garlic-Parmesan Zucchini, Squash and Tomatoes | Cooking Classy

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Yield: About 5 - 6 servings

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Ingredients

  • 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 Tbsp olive oil
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup (2.4 oz) finely shredded Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Directions

  • Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  • In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/07/roasted-garlic-parmesan-zucchini-squash-and-tomatoes/

 

28 comments

  • Medeja: It might be simple side dish, but looks really delicious. July 21, 2015 at 4:13am Reply

  • Katrina @ Warm Vanilla Sugar: Perfection! I love roasted veggies like this with parmesan! July 21, 2015 at 6:50am Reply

  • Medha @ Whisk & Shout: This looks amazing! Love the garlic and parm combo :) Pinning! July 21, 2015 at 7:27am Reply

  • Olivia – Primavera Kitchen: This looks absolutely amazing!! Great idea for a healthy side dish ;-) July 21, 2015 at 11:42am Reply

  • Convivial Boar: With the farmer’s market’s brimming with fresh vegetables, this is a perfect post! I will be trying this right away. July 21, 2015 at 3:53pm Reply

  • Laura (Tutti Dolci): Summer veggies are the best, I could eat the entire pan! ;) July 21, 2015 at 6:43pm Reply

  • Cathleen @ A Taste Of Madness: I am NOT getting enough out of these summer veggies! Love the sound of having them all roasted together ;) July 22, 2015 at 2:45pm Reply

  • Aan het strand van Oostende: Hi, I made this deliciousness yesterday and I loved it! This had all my favourite flavours in it. Thanks a lot for sharing this recipe. July 23, 2015 at 2:05am Reply

    • Jaclyn: I’m so glad you liked it! July 24, 2015 at 12:25am Reply

  • Chrissa: Love all these summer veggies and definitely going to make this as a side dish! Can’t wait for leftovers to put in my morning egg scramble too :) July 23, 2015 at 1:50pm Reply

    • Traci: I always make extra for that same reason !!! March 9, 2016 at 3:23pm Reply

  • Elissa: Going to try this, have been stuck in a rut with squash and zucchini ideas. Thanks for sharing! July 28, 2015 at 2:30pm Reply

  • carol c: Try tossing veggies in one of the ” oven fry” breadings after tossing the oil!.just a bit of Xtra crunch ! July 30, 2015 at 11:20pm Reply

  • peggy: love fresh veg. we bar-q the squash and used your recipes. was really good and tomatoes August 3, 2015 at 2:24pm Reply

  • Pat G.: This was good. Had to bake it longer though. I added the tomatoes and p. cheese about half way through. Kitchen smelled great with all that garlic baking. August 21, 2015 at 5:58pm Reply

  • Shannon Rosenfeld: This is super. Simple, perfect. The Parmesan browned and crisped adds so much. October 1, 2015 at 2:12pm Reply

  • Cody Platero: This was really good but I was wondering if you would post the nutritional content? : Carbs Protein Fat Calories ect….. November 7, 2015 at 10:12am Reply

  • Sher: I made this dish today, and it is absolutely FABULOUS!

    I tweaked it just a tad bit. I used a freezer bag and dumped everything into it, shaking all the veggies and seasonings together, in addition to adding about 1/3 c of chopped white onion, and about 5 pads of unsalted butter. When I took it ou the oven, I grated just a tad bit more Parmesan. YUM!

    Thank you for the recipe. This is a true keeper. :-) February 1, 2016 at 5:09pm Reply

  • Caitlin: Amazing, easy and delicious! It was a perfect side with fish and rice. Will make again a million times! thanks! April 7, 2016 at 4:27pm Reply

    • Jaclyn: I’m so glad you liked this recipe Caitlin! Thanks for your comment! April 7, 2016 at 9:03pm Reply

  • Jen: I’m not much of cook, but I thought I’d try this. The seasoning was good, but the veggies weren’t very crisp (kinda soggy actually). Any suggestions on how to fix this? Or what I did wrong? I cooked for the time stated. I have a convection oven tho.. so i don’t know if that makes a difference? April 13, 2016 at 6:09pm Reply

    • Jaclyn: Yes with convection baking you should reduce the baking to time by 25% if you are using the convection setting. April 14, 2016 at 8:00am Reply

  • Leanna Hensley: I just made this dish and it was absolutely amazing!! I added some red onions, mushrooms and sliced red potatoes. So yummy! I was trying to figure out what to do with the squash and zucchini I bought the other day. Thank you for sharing !! :) April 14, 2016 at 9:11am Reply

  • Bob Pickens: Jaclyn, I made this tonight and it was quite a tasty and healthy side for our meal. I had some organic grape tomatoes I needed to use and it made enough to take with a lunch.

    I’ve made several things from your blog and they have all been wonderful. Thank you for sharing good, wholesome meals and providing new recipe ideas we can incorporate into our meal plans. April 17, 2016 at 9:11pm Reply

  • Yolanda Jason: Making these for dinner as well as a snack. Can’t wait to taste them. Will report back. May 1, 2016 at 3:06pm Reply

  • Betty Stine: Can this be prepared earlier & refrigerated until baking time? May 13, 2016 at 11:21am Reply

  • Teri: I made this for memorial day cookout. I had everything prepped and cooked in oven right before we served dinner. The women inhaled it, it was GONE! All of them asked for your recipe. Made again tonight since my husband never got to try it, he was grilling. He really liked it. Very good! May 31, 2016 at 5:34pm Reply

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