This dish brings together fresh zucchini and juicy tomatoes, roasted to perfection and sprinkled with tasty Parmesan. It’s simple and bursting with flavor!
I love how this side dish can brighten up any meal. Plus, it’s so quick to make that I can have it ready before I can even finish singing my favorite song! 🎶
Roasting really brings out the sweetness in the veggies. I often serve it with grilled chicken or pasta—it’s a hit every time! Seriously, you’ll want to make this often!
Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are ideal, but if they’re out of season, yellow squash works too. They add a nice texture and mild flavor to the dish.
Cherry Tomatoes: I love using a mix of colorful cherry tomatoes for added sweetness. However, any small tomatoes like grape tomatoes or even regular tomatoes chopped up will do just fine.
Parmesan Cheese: Grated Parmesan gives a great flavor! If you’re looking for a substitute, consider Pecorino Romano or nutritional yeast for a dairy-free option.
Olive Oil: A good quality olive oil makes a difference in taste. Canola or avocado oil can be used if you’re looking for a lighter oil.
Garlic Powder: While I prefer garlic powder for a smoother taste, minced fresh garlic can add a punch. Just remember 1 teaspoon of fresh equals about 1/4 teaspoon of garlic powder.
How Do You Make Sure the Zucchini and Tomatoes Roast Evenly?
The key to roasting zucchini and tomatoes perfectly is spreading them out on the baking sheet. Aim for a single layer to ensure they caramelize well without steaming. Here’s how to get it just right:
- Preheat your oven to the correct temperature of 425°F.
- Cut zucchini into uniform 1-inch pieces so they cook evenly.
- Ensure all the veggies are coated with oil and seasoning before roasting.
- Roast them for 20-25 minutes, checking for tenderness. If needed, give them a gentle toss halfway through.
Don’t forget, a bit of cooling time can help enhance the flavor before serving! Enjoy your roasted veggies!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, cut into 1-inch pieces
- 2 cups cherry tomatoes (a mix of red, yellow, and orange), halved
Seasoning and Cheese:
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
For Garnish:
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 20-25 minutes to roast in the oven. Overall, you’re looking at approximately 35-40 minutes from start to finish—perfect for a delicious side dish or main course!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will allow your vegetables to roast perfectly, making them tender and flavorful.
2. Prepare the Vegetables:
Take a large baking sheet and combine the cut zucchini pieces and halved cherry tomatoes. This is where all the magic happens!
3. Season the Vegetables:
Drizzle the olive oil over the vegetables, then sprinkle them with garlic powder, dried Italian herbs, salt, and pepper. Now, give everything a good toss using your hands or a spatula until the vegetables are well coated. It should look delicious already!
4. Arrange for Roasting:
Spread the zucchini and tomatoes out in a single layer on the baking sheet. Make sure they have enough space so they can roast evenly.
5. Add the Parmesan Cheese:
Now, sprinkle the grated Parmesan cheese evenly over the top of the vegetables. This will add a lovely cheesy flavor as they roast.
6. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast for 20-25 minutes. Keep an eye on them; you want the zucchini to be tender and the tomatoes to become juicy and caramelized.
7. Cool and Garnish:
Once done, remove the baking sheet from the oven and let the vegetables cool slightly. If you’d like, you can garnish with fresh parsley for a pop of color and freshness before serving.
8. Serve and Enjoy:
These roasted Parmesan zucchini and tomatoes can be served warm as a side dish or over a bed of quinoa or pasta for a satisfying main course. Enjoy your tasty dish!
Can I Substitute Other Vegetables?
Absolutely! You can mix in other vegetables like bell peppers, eggplant, or asparagus. Just keep in mind that cooking times may vary slightly, so adjust accordingly until everything is tender and caramelized.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. The oven will keep them crispier if you have time!
Can I Use Fresh Herbs Instead of Dried?
Yes, fresh herbs can add vibrant flavor! Use about three times the amount of fresh herbs as dried. Just chop them roughly and sprinkle them in during mixing for the best taste!
How to Make This Recipe Vegan?
To make it vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. Nutritional yeast is also a fantastic option that adds a cheesy flavor without dairy!
