This Roasted Parmesan Zucchini and Tomatoes dish is a tasty side that’s easy to whip up! The fresh zucchini and juicy tomatoes get a sprinkle of parmesan cheese that makes everything pop!
It’s like a summer party on your plate! I love how just a little roasting brings out the sweet flavors, and let’s be real—who can resist that cheesy goodness? 😋
This dish is super quick to prepare. Just chop, season, roast, and enjoy! Perfect for any meal and even great on its own for a light snack. Give it a try, and you might just want seconds!
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star here! If you can’t find them, you can use yellow squash instead. Both have a similar texture and flavor.
Cherry Tomatoes: Mixed colors add a nice touch to the dish. If cherry tomatoes aren’t available, grape tomatoes or even diced regular tomatoes will work, though they may take a bit longer to roast.
Parmesan Cheese: Grated Parmesan gives a wonderful flavor. If you want a lighter option, try nutritional yeast for a cheesy taste without dairy. Pecorino Romano is a great substitute too if you prefer a saltier kick.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. In a pinch, you can use vegetable oil or avocado oil, but they won’t have quite as much depth.
Dried Italian Herbs: For herbs, feel free to mix it up! If you have fresh herbs on hand, use them instead. Just remember to use about three times less fresh than dried.
How Do I Get the Perfect Roasted Texture?
Roasting zucchini and tomatoes is simple, but there are a couple of key steps to ensure they turn out perfectly. You want them tender and bursting with flavor without becoming mushy.
- Preheat your oven to 425°F (220°C). A hot oven helps roast the veggies quickly.
- Make sure to cut the zucchini into uniform sizes for even cooking. Sticks or rounds are both fine.
- Spread the zucchini and tomatoes out on the baking sheet. Crowding them can cause steaming instead of roasting.
- Roast until the zucchini is just tender and the tomatoes start to blister. Keep an eye on them to prevent overcooking.
Letting the dish cool slightly before serving helps the flavors meld together beautifully. Enjoy your vibrant veggie dish!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, cut into sticks or rounds
- 2 cups cherry tomatoes, halved (mixed colors preferred)
Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons dried Italian herbs (such as oregano, basil, or thyme)
- 2 cloves garlic, minced
- Salt and pepper to taste
For Topping:
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 20-25 minutes for roasting. So, you’ll spend about 35-40 minutes in total to whip up this delicious and healthy side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This step is important to ensure that your veggies roast perfectly and develop a wonderful flavor.
2. Prepare the Vegetables:
In a large bowl, toss together the zucchini sticks and halved cherry tomatoes. Make sure they’re well mixed, so every piece gets coated with the yummy toppings to come!
3. Add the Seasonings:
Drizzle the olive oil over the veggies and give them a good toss to coat everything evenly. Then add the minced garlic, dried Italian herbs, and a sprinkle of salt and pepper. Mix well so all the flavors blend nicely.
4. Arrange for Roasting:
Spread the zucchini and tomato mixture evenly on a large baking sheet lined with parchment paper. This makes for easier cleanup and helps prevent sticking!
5. Top with Parmesan:
Now, it’s time for the star of the show! Generously sprinkle the grated Parmesan cheese over the top of the vegetables. This will add a fantastic savory flavor as it roasts.
6. Roast in the Oven:
Place the baking sheet in your preheated oven and roast for about 20-25 minutes. Keep an eye on them; they’re done when the zucchini is tender, and the tomatoes are blistered and juicy!
7. Garnish and Serve:
Once you take them out of the oven, let them cool slightly. Finish off with a sprinkle of chopped fresh parsley for a lovely touch! Serve warm as a side dish, or enjoy them as a light main course.
Enjoy this vibrant and healthy dish that celebrates the delicious flavors of zucchini and tomatoes!
Can I Use Other Types of Cheese Instead of Parmesan?
Absolutely! If you don’t have Parmesan, you can use Pecorino Romano for a sharper flavor or mozzarella for a milder, creamier texture. Just keep in mind that other cheeses may not give the same crispy finish that Parmesan does when roasted.
Can I Prepare This Dish in Advance?
Yes! You can chop the zucchini and tomatoes the night before and store them in an airtight container in the refrigerator. When you’re ready to cook, just toss them with the olive oil and seasonings and proceed with the recipe!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or heat them in the microwave, although the oven is best to maintain the texture.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to include other vegetables like bell peppers, eggplant, or red onions. Just cut them to a similar size as the zucchini so they roast evenly. You may need to adjust roasting times slightly depending on the type of vegetable you add.
