Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

July 20, 2015

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Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.

Roasted Zucchini Squash and Tomatoes

Roasted Zucchini, Squash & 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 zucchini, tomatoes and other yummy veggies!

Roasting Vegetables – Ingredients

You’ll 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?”

Here’s a list of the simple ingredients you’ll need to make these extra delicious veggies;

  • zucchini
  • squash
  • tomatoes
  • parmesan
  • garlic
  • Italian seasoning
  • dried parsley
  • salt and pepper

Try these veggies (or technically fruits!), this simple side dish will not disappoint!

Roasted Zucchini Squash and Tomatoes

Possible Variations for Roasted Zucchini Squash and Tomatoes

Here are a few other ingredients you can try it with:

  • freshly grated Romano cheese
  • homemade breadcrumbs
  • herbs such as oregano, basil, parsley and thyme
  • spices such as red pepper flakes, paprika, chili powder, cumin
  • thinly sliced red onion

Other Veggies To Try

As well as roasted zucchini, squash and tomatoes there are plenty other veggies this recipe would work great with, here are some ideas;

  • fennel
  • bell peppers
  • eggplant
  • all types of squash
  • broccoli
  • cauliflower
  • green beans
  • asparagus

Roasted Zucchini Squash and Tomatoes

Other Vegetable Sides You’ll Enjoy

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

4.95 from 52 votes

Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.

Servings: 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 278mg12%
Potassium 575mg16%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 985IU20%
Vitamin C 36.1mg44%
Calcium 237mg24%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mediterranean
Keyword: roasted vegetables, Roasted Zucchini, Zucchini Recipes
Author: Jaclyn

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  • Marie

    My 1st ever comment on a recipe and I get a LOT of them on the internet but this one must be rated. I’d give it 10 stars if I could. I made as directed but used a 3 cheese blend (asiago, romano, parm) and I cut up a lg onion into 12 wedges. OMG! My husband went crazy. He just asked me what’s for dinner & I said “chicken & coleslaw”. He said don’t we have any leftover vegs from last night? I had checked earlier and couldn’t find them (just stocked the fridge) figured we ate so searched again and here they are! He was so happy. I’m gonna put them in the toaster oven. Oh, I mixed up the oil and herbs and let it sit overnight.

  • Melissa Martin

    I just found this recipe; I would love to make it for a 4th of July cookout. Is it reheatable? In other words, is it as tasty after being reheated?

    • Jaclyn

      Jaclyn Bell

      The texture will be different (softer) but they’ll still taste good. For best results I’d make fresh.

  • Jamie

    AMAZING!!!!!! We LOVED this recipe!! One question though, I was looking at the nutritional information and what is the serving size?

  • Ms. Jerry Jo Creech

    So delicious. I left out tomatoes and added red onion. Fresh grated Parmesan on top after removing from the oven. Great side for grilled chicken. Going to make a batch to take to work today!!!

  • Pam

    I loved this recipe. I added a little fresh asparagus and it was fabulous!

  • Lindsay

    I made these the other night. I also added lemon juice from one lemon which brightened up the flavor as well. It’s a really good recipe, especially this time of year when zucchini and squash are so plentiful but the usual recipes get old fast. It had lots of flavor and made a delightful side for fish.

  • Patti Pharis

    Excellent and easy! My husband said it is the best he has ever had. I used farm fresh squash and zucchini. I also used farm fresh tomatoes that I peeled and chopped.