Description
A simple, colorful side dish that bursts with flavor and crispy, cheesy goodness!
Ingredients
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3 tablespoons olive oil
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2 small zucchini, sliced into ½-inch rounds
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2 small yellow squash, sliced into ½-inch rounds
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1¼ teaspoons Italian seasoning
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4 cloves garlic, minced
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14 oz small tomatoes (Flavorino or Campari), halved
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1 cup finely shredded Parmesan cheese
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Salt, to taste
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Ground black pepper, to taste
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Chopped parsley (fresh or dried), for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. This prevents sticking, promotes even roasting, and makes cleanup easier.
In a small mixing bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let this mixture rest for 5–10 minutes. This brief resting time allows the garlic to infuse the oil and the herbs to bloom, releasing their aromatic oils and enhancing the depth of flavor.
In a large bowl, combine the sliced zucchini, yellow squash, and halved tomatoes. Pour the infused oil mixture over the vegetables and gently toss until each piece is evenly coated. The oil not only adds richness but also helps the seasoning stick to the vegetables.
Transfer the coated vegetables to the prepared baking sheet. Spread them out in a single layer, ensuring they are not overcrowded. Overlapping pieces will steam rather than roast, so use two baking sheets if necessary for optimal caramelization and texture.
Sprinkle the vegetables with salt and black pepper to taste. Then, evenly sprinkle the finely shredded Parmesan cheese over the top of the entire sheet. The cheese will melt and form a golden crust during baking, adding a crispy, savory layer.
Place the baking sheet in the preheated oven. Roast for 25 to 30 minutes, or until the vegetables are tender and the Parmesan has melted into golden, bubbly patches. For added crispiness, you can broil the dish for the last 1–2 minutes, watching carefully to prevent burning.
Remove the vegetables from the oven and immediately garnish with chopped parsley. This final touch adds a pop of color and freshness. Serve the dish warm as a side for lunch or dinner.
Notes
This dish is best enjoyed straight from the oven while the Parmesan is still slightly crisp and the vegetables are warm and juicy. It can also be served at room temperature, making it an excellent option for potlucks, picnics, or meal prep. If you need to reheat leftovers, place them on a baking sheet and warm in the oven at 350°F (175°C) for 10–12 minutes. Avoid the microwave, as it can make the vegetables soggy and the cheese rubbery.
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Category: Dinner
Nutrition
- Calories: 180
- Sodium: 320mg
- Protein: 7g
Keywords: Oven-Roasted Zucchini Squash and Tomatoes with Parmesan