Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Delight

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is a vibrant side that combines fresh vegetables and savory flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Vegetables

2 medium Zucchini a mild and fresh base; use medium-sized for even cooking
2 medium Yellow Squash adds sweetness and texture
1 cup Cherry Tomatoes offers juiciness and acidity
4 cloves Garlic fresh cloves are best for maximum impact

Seasoning

2 tablespoons Olive Oil choose extra virgin for the best flavor
1 teaspoon Salt adjust to taste for a perfectly balanced dish
1 teaspoon Black Pepper fresh cracked pepper adds a subtle kick

Topping

1 cup Parmesan Cheese grated or shredded makes for an incredible finish

Equipment

Oven
Mixing bowl
Baking sheet
Parchment paper

Method

Preparation

Preheat the oven to 425°F (220°C).
Wash and chop zucchini and squash into bite-sized pieces. Halve or quarter the tomatoes.
Mince the garlic and sprinkle over the chopped vegetables.
Combine the vegetables with olive oil, salt, and pepper in a large bowl. Toss to coat.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Roast in the oven for 20-25 minutes, stirring halfway through.
During the last 5 minutes, sprinkle parmesan over the vegetables.
Remove from oven and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in sealed bags for up to 3 months.

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