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 6 votes

Yield: About 5 - 6 servings


  • 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. 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.
  3. Recipe source: Cooking Classy



  • 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

    • Linda: That’s exactly what I did and it was DELICIOUS, the second time around! I’m making this again tonight! September 24, 2017 at 12:27am 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

  • Bev: Making this right now will report back how it was! July 4, 2016 at 3:09pm Reply

  • Sara: Yummy July 5, 2016 at 3:33pm Reply

  • Rebecca Roy: This was absolutely prefect just as is. I put this over penne pasta and the kids deemed thus their new favorite meal! July 8, 2016 at 6:58pm Reply

    • Jaclyn: Love this! Thanks for taking the time to leave a comment Rebecca! July 11, 2016 at 2:52pm Reply

  • Katterkat: I am making this right now. Have 19 mins left. I pinned it the other day. Looks good smells good. Can’t wait. July 15, 2016 at 2:45pm Reply

  • Christine: I made this and the veggies were all soggy also. Good flavor but very mushy. Also lined the pan with foil and it was difficult to scrape the veggies off. By the time I got them all off, they were all in a big pile of mush. :( July 17, 2016 at 6:33am Reply

    • Edna: Christine, I wonder if parchment paper would cure the soggy squash. Aluminum foil might not work for crispy veggies. I am going to try it. August 8, 2016 at 1:15pm Reply

  • AngelaD: This was amazing! So delicious!! A definite keeper, made just as stated! Thank you!! July 31, 2016 at 4:39pm Reply

  • Mary: Is each of the zucchini and squash 1 lb.? For a total of 4 lbs.? August 2, 2016 at 5:08pm Reply

  • Amanda: Just curious if I could make ahead in the oven the night before and warm up the next dayinn the microwave as a work lunch idea? August 2, 2016 at 6:08pm Reply

    • Jaclyn: Yes but it will be on the soggy side the next day as cooked zucchini/squash usually is. August 2, 2016 at 10:43pm Reply

  • Amanda: I made this last night using tomatoes from our garden. It was easy and delicious! Looking forward to the leftovers for lunch today! Thanks for the recipe! (and great idea to infuse the oil for a few minutes!) August 3, 2016 at 5:48am Reply

  • Joyce Nadeau: This looks amazing!
    Want to make it with other dishes that require a 350 oven. Do you know if this would work. Perhaps it would solve the mushy problem August 21, 2016 at 3:52pm Reply

  • Sydney: This was AMAZING!!! Super easy to make, with super minimal clean-up! Will definitely make again! August 21, 2016 at 7:25pm Reply

    • Jaclyn: I’m glad you enjoyed them Sydney! August 22, 2016 at 9:52am Reply

  • wendy: Curious is asparagus would be good cooked with this? August 24, 2016 at 2:27pm Reply

  • Missy: Made this tonight so simple and so delicious will be making it again soon! August 30, 2016 at 4:57pm Reply

    • Jaclyn: Thanks Missy! August 31, 2016 at 10:33am Reply

  • BeverleeAnn: I made this last night. It was very easy to prepare and the flavor was amazing! This will be a repeat recipe. September 6, 2016 at 1:11pm Reply

  • Erin: I love all of these zucchini and squash dishes October 7, 2016 at 2:51pm Reply

  • Lucette: I tried this tonight. Following reader suggestions i used a packet of ranch seasoning and no foil. Pretty good flavor. Unusual. Ranch and garlic is not a subtle blend. Also A bit mushier than i hoped, put over pasta and called it a night. Probably wouldn’t make again with ranch…maybe packet of Italian dressing seasoning?we ate it all.. no complaints . Wish i could roast squash with out mushiness issues. Thanks for g new idea. Peace.. November 6, 2016 at 5:22pm Reply

  • Maximus: Would eggplant work as an addition here? February 27, 2017 at 4:32pm Reply

  • Sherry: I love squash and zucchini and this tastes great with the Parmesan and garlic. I am not a big Italian seasoning person so I might try Greek seasoning next time. March 3, 2017 at 4:27pm Reply

  • Dianne Ellis: Never heard of these tomatoes you used, can you suggest another kind that would work in this recipe? June 20, 2017 at 6:56am Reply

    • Pat G.: I used cherry tomatoes. I think Romas, cut in half, would work too. November 22, 2017 at 6:51am Reply

  • Lori: This was excellent! Even my fussy kid are it. June 23, 2017 at 5:12am Reply

  • Debbie Gerlaugh: I just made this for a 4th of July cookout total success definitely a keeper I did reduce baking time to 15 minutes it was done just right thankyou July 3, 2017 at 11:41am Reply

  • Stacy House: Didn’t have parmesansn, but used mozzarella instead. I also used fresh garden herbs. This was a really good idea and turned out to be very good. I’ll definitely be making this again. July 20, 2017 at 6:11pm Reply

  • Gail: This is Awesome!!! This time of year with all the fresh veggies it is so easy to make. Now in my Favorites folder on PINTREST. July 27, 2017 at 5:12pm Reply

  • Joan Rickettson: It was delish! August 7, 2017 at 12:52pm Reply

    • Jaclyn: Glad you liked it! August 7, 2017 at 1:43pm Reply

  • Donna Miller: First year we planted zucchini, over run with it…Tried this a couple weeks ago, was a HIT!!! Making it again tonight, am going to shake ingredients in a bag. August 8, 2017 at 5:56pm Reply

  • Maxine: This was a big hit, even with my meat-eating husband. It disappeared as if by magic. A keeper for sure!! September 3, 2017 at 7:37pm Reply

    • Jaclyn: I’m so glad it was enjoyed Maxine! Thanks for your review! September 3, 2017 at 9:53pm Reply

  • Jessica: Could I add eggplant to the mixture? Same time and temp? September 6, 2017 at 9:19am Reply

    • Jaclyn: Yes that should be fine. You may just need to add a little more time (but not much) since it will be more crowded. September 6, 2017 at 9:51pm Reply

  • sandra: I made this dish for the first time a week ago and must say it was delicious and made it again yesterday, would definitely recommend it September 10, 2017 at 8:33am Reply

    • Jaclyn: So glad you liked it Sandra! September 11, 2017 at 12:51pm Reply

  • Buttercup11: Amazing!! My family loved this recipe and it was so easy to make. October 19, 2017 at 9:11am Reply

    • Jaclyn: So glad to hear it was enjoyed! October 20, 2017 at 1:04pm Reply

  • Elaine Inman: Tried this recipe & it was delicious! A healthy dish! October 19, 2017 at 5:32pm Reply

    • Jaclyn: So glad you loved it Elaine! October 20, 2017 at 12:49pm Reply

  • Devin O’dore: Hi, I’m wondering what I could do to make this dish crispier. I’d prefer my zucc&squash grilled and crispy, but I dont have that avaliable. I saw trying to use parchment paper on the bottom, any other tips? Thanks for the help and the recipe! November 21, 2017 at 1:41pm Reply

    • Jaclyn: Adding panko bread crumbs would add a crispy layer but zucchini and squash have so much water there’s not really a way to make them crispy themselves. November 21, 2017 at 10:57pm Reply

    • Pat G.: Try adding a green pepper, cut in pieces or strips, and add it near the end so it stays crispy. November 22, 2017 at 6:48am Reply

  • Arle: I was happy to find your recipe. I used onion instead of garlic and I added, in addition to the parmesan, I topped it with Italian breadcrumbs. Yum December 15, 2017 at 8:32pm Reply

  • T: Hello. I dont have parmesan cheese. Would mild cheddar taste ok? February 18, 2018 at 7:02am Reply

    • Jaclyn: Cheddar would probably be good too, very different but would probably be tasty. I’d wait to add the cheddar until closer to the end though. February 19, 2018 at 11:00am Reply

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