This roasted garlic parmesan zucchini and tomatoes dish is both tasty and healthy! With fresh zucchini and juicy tomatoes, you get a mix of flavors that pop. The garlic and parmesan add a comforting touch.
I love serving this as a side dish or even tossing it with pasta for a quick meal. Trust me, it’s hard to resist the melt-in-your-mouth goodness of the roasted veggies! 😊
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis work best because they have a good balance of flavor and texture. If you can’t find zucchini, yellow squash is a great substitute, or you could even try eggplant for a different take.
Cherry Tomatoes: I enjoy using cherry or grape tomatoes for their sweetness. However, if they’re not in season, you can use regular tomatoes, just ensure you chop them into smaller pieces to mimic the size of cherry tomatoes.
Garlic: Fresh garlic brings amazing flavor, but if you’re in a pinch, garlic powder can work too—just use about 1 teaspoon. I love sautéing the minced garlic briefly before adding it for a more mellow taste.
Parmesan Cheese: Grated Parmesan adds a nice cheesy crust. If you want a dairy-free option, nutritional yeast can provide a similar flavor. Or, try Pecorino Romano for a sharper taste.
How Do You Roast Vegetables Perfectly?
The secret to perfectly roasted vegetables lies in the technique and timing. Here’s how you can achieve that deliciously soft, slightly caramelized texture:
- Cut your zucchini into uniform slices. This helps them cook evenly and ensures that every bite is perfectly tender.
- Don’t overcrowd the baking sheet. Space is key! If they’re too packed, they’ll steam instead of roast.
- Mix your veggies well with oil and seasonings. This ensures that every piece gets that flavorful boost.
- Watch for doneness! Start checking around 15 minutes; you want them soft but still holding their shape.
- Sprinkle the cheese towards the end. This allows it to melt beautifully without burning.
Roasted Garlic Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Dish:
- 3 medium zucchinis, sliced into 1/4-inch thick rounds
- 2 cups cherry or grape tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 5 minutes to prep and about 25-30 minutes to cook. So, in total, you’re looking at around 30-35 minutes from start to finish. Perfect for a quick yet delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that it’s nice and hot when we’re ready to roast our veggies!
2. Prepare the Vegetables:
In a large mixing bowl, combine the sliced zucchinis, halved tomatoes, and minced garlic. This not only mixes the flavors but also makes it easy to season them.
3. Season the Veggies:
Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, and the Italian seasoning if you’re using it. Now, it’s time to toss everything together until all the veggies are well coated in the olive oil and seasonings. This is where the yum starts!
4. Roast the Vegetables:
Spread the seasoned vegetables out in a single layer on a large baking sheet. Make sure there’s some space between them; this helps them cook evenly. Pop them in the preheated oven and roast for about 15-20 minutes, or until the zucchini is tender and the tomatoes are soft and juicy.
5. Add the Cheese:
After roasting, carefully pull the baking sheet from the oven. Immediately sprinkle the grated Parmesan cheese over the hot vegetables. This way, it’ll melt beautifully!
6. Final Roasting:
Return the baking sheet to the oven for another 3-5 minutes. Keep an eye on it—you want the cheese to melt and maybe even get a little golden. The aroma in your kitchen will be wonderful!
7. Serve:
Once done, remove from the oven. If you like, sprinkle fresh chopped basil on top for a burst of color and flavor. Serve warm and enjoy your delicious roasted garlic parmesan zucchini and tomatoes!
Bon appétit! Enjoy your flavorful and comforting dish! 😊
FAQ for Roasted Garlic Parmesan Zucchini and Tomatoes
Can I Use Different Types of Tomatoes?
Absolutely! While cherry or grape tomatoes are great for their sweetness, you can also use other types of tomatoes. Just chop them into similar sizes to ensure even cooking. Roma or vine-ripened tomatoes work well too!
Can I Make This Recipe Gluten-Free or Dairy-Free?
This recipe is naturally gluten-free! For a dairy-free version, substitute the Parmesan with a plant-based cheese or nutritional yeast, which adds a cheesy flavor without the dairy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave. Just add a splash of olive oil to keep them from drying out.
What Other Vegetables Can I Add?
You can definitely mix it up! Try adding bell peppers, asparagus, or even eggplant for extra flavor and texture. Just adjust the cooking time slightly if you add larger or denser vegetables.
