Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes


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?”

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

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

5 from 21 votes

A sheet pan full of roasted, cheesy summer veggies!

Course: Side Dish
Cuisine: Mediterranean
Keyword: easy vegetable side dish, roasted vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 168 kcal
Author: Jaclyn


  • 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)


  1. Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  2. 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. 
  3. 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.
  4. Recipe source: Cooking Classy
Nutrition Facts
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Amount Per Serving
Calories 168 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 278mg 12%
Potassium 575mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 19.7%
Vitamin C 43.7%
Calcium 23.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.



  • 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

  • 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

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

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

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

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

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

    • Ell: I made this recipe w/some adjustments: I had some left over chicken, & I used a popular vinear & oil salad dressing (added some extra olive oil), added some garlic powder (just ‘cuz we like lots of garlic). I also used a mixture of cheese. I had to cook it longer due to dbling the recipe but it was GREAT! Took the little bit I had left & made pita pockets for me & hubby the next night. Thank you for sharing this recipe!!!!! May 11, 2018 at 1:15pm Reply

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