Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Looking for a delicious and healthy side dish that’s bursting with flavor? This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is perfect for you! The fresh vegetables are roasted to perfection with garlic and Parmesan cheese, creating a dish that’s both savory and satisfying. It’s a fantastic way to enjoy summer produce and a great addition to any meal.

I came up with this recipe one summer when my garden was overflowing with zucchini, squash, and tomatoes. I wanted a simple yet tasty way to use these fresh vegetables, so I decided to roast them with garlic and Parmesan cheese. The result was a delightful side dish that my family couldn’t get enough of. Since then, it has become a staple in our home, especially during the summer months.

Resume of the Recipe:

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes dish combines the fresh flavors of summer vegetables with the richness of garlic and Parmesan cheese. Roasting enhances the natural sweetness of the vegetables and gives them a slightly crispy texture. It’s an easy and nutritious side dish that pairs well with a variety of main courses.

Exciting Story:

One sunny afternoon, after harvesting a bounty of zucchini, squash, and tomatoes from my garden, I decided to try something new. Inspired by the simplicity of roasted vegetables, I tossed them with garlic and Parmesan cheese and popped them in the oven. The aroma that filled the kitchen was irresistible, and when I took the first bite, I knew I had created something special. My family agreed, and now this dish is a regular at our summer gatherings, always disappearing quickly from the table.

Why This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a Must-Try:

1. Fresh and Flavorful: Highlights the natural flavors of the vegetables.
2. Healthy: Packed with vitamins and minerals.
3. Easy to Make: Simple ingredients and minimal prep.
4. Versatile: Perfect side dish for any meal.
5. Crowd-Pleaser: Loved by both kids and adults.

Tips:

• Uniform Slicing: Ensure even cooking by slicing the vegetables into uniform thickness.
• Don’t Overcrowd: Spread the vegetables out on the baking sheet to allow for even roasting.
• Cheese: Use freshly grated Parmesan for the best flavor.

Substitutions and Variations:

• Vegan: Substitute Parmesan with nutritional yeast for a vegan option.
• Different Veggies: Add or substitute other vegetables like bell peppers, onions, or mushrooms.
• Spicy: Add a pinch of red pepper flakes for a spicy kick.

Make a Healthier Version:

• Less Oil: Use a cooking spray instead of olive oil to reduce calories.
• Whole Grains: Serve with quinoa or brown rice for a complete meal.

Closing:

This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes dish is a delightful way to enjoy fresh vegetables. It’s simple to prepare, packed with flavor, and sure to be a hit at your table. Give it a try and let us know how you like it. Don’t forget to share your creations and check out our other recipes for more delicious ideas. Happy cooking!

Frequently Asked Questions:

1. Can I use other types of squash?
   • Yes, feel free to use any variety of squash you like.
2. Can I make this dish ahead of time?
   • It’s best served fresh, but you can prep the vegetables ahead of time and roast them just before serving.
3. What main dishes go well with this?
   • This dish pairs well with grilled chicken, fish, or steak.
4. How do I store leftovers?
   • Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
5. Can I use frozen vegetables?
   • Fresh vegetables are recommended for the best texture and flavor.

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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 medium zucchinis, sliced into rounds

• 2 medium yellow squashes, sliced into rounds

• 1 pint cherry tomatoes, halved

• 3 cloves garlic, minced

• 3 tablespoons olive oil

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil leaves, chopped (optional, for garnish)

Directions

• Preheat the Oven:
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Prepare the Vegetables:
• In a large bowl, combine the zucchini, squash, and cherry tomatoes. Add the minced garlic, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
• Add the Parmesan Cheese:
• Sprinkle the grated Parmesan cheese over the vegetables and toss again to ensure even distribution.
• Roast the Vegetables:
• Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
• Serve:
• Remove from the oven and transfer to a serving dish. Garnish with chopped fresh basil leaves if desired. Serve hot and enjoy!