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 Zucchini Squash and Tomatoes
4.96 from 70 votes

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

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
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes

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)

Instructions

  • 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
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.

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202 Comments

  • Wendi B

    Oh my goodness! So tasty!!! Fantastic tastes fused together – just delicious! I didn’t have parmesan so I added mozarella at the end, and wowzers!
    I let the herbs and garlic sit in the oil for about 20 minutes (because I got sidetracked), then tossed it with the tomatoes, squash, and zucchinis by putting the lid on the bowl and shaking it up. That all sat together ‘marinating’ while I started some chicken breasts in the oven. When the chicken was almost done, I added this mixture around the dish and baked another 15 minutes, then sprinkled shredded mozzarella atop the veg for the final 10 minutes. TOTAL HOME RUN PICKING THIS RECIPE!!!

  • emme

    Very easy and versatile recipe.
    I used yellow squash, zucchini, small red skin potatoes, red onion, and Roma tomatoes. I added a small amount of kale, yellow pepper and carrots (fermented) to test their potential.
    My apt stove is off on temp so the potatoes, onions and carrots weren’t quite done. Next time I’ll start them 10-15 earlier.
    I used powdered garlic because I can only do so much prep work before my body revolts. Next time I’ll roast a whole head of garlic and squeeze the pulp into the olive oil.
    I separated the potatoes and will combine them with my remaining uncooked onion and squashes for Round 2. Yum!

  • Judy

    This was amazing – added my green peppers from the garden and topped with chopped fresh basil. So good it will be a great “go to” when the zucchini is producing like crazy 🤗

  • Tina

    I followed the recipe. It was easy and delicious. I wouldn’t change a thing.

  • Jordan

    This was soo tasty. I will definitely be making it again. I added red bell pepper and onions and eggplant. The tomatoes were the best part. I’ll add more tomatoes.