Roasted Garlic Parmesan Zucchini

Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is one of those dishes that makes summer produce shine. The roasting brings out sweetness in the zucchini, yellow squash, and tomatoes, all brought together with golden Parmesan and a deep roasted garlic aroma. When my garden is overflowing with squash, this recipe is my go-to for a cheerful and comforting side dish.

I first made this on a whim for a summertime barbecue and everyone raved about it I find myself making it all season long whenever I want to use up extra squash

Ingredients

• Zucchini: Choose firm and glossy zucchini with no blemishes Smaller zucchini tend to be more tender and less watery
• Yellow squash: Look for bright yellow squash with fresh green stems both zucchini and squash add a sweet earthy base to the dish
• Tomatoes: Go for ripe cherry or grape tomatoes that feel plump not wrinkly They bring juiciness and acidity that balances everything
• Olive oil: Use a good quality extra virgin olive oil for its flavor and silkiness It helps everything roast up nicely
• Garlic: Fresh cloves are a must and when roasted they mellow out and perfume the veggies
• Italian seasoning: A blend of oregano basil and thyme adds herby depth Save time with a pre-mixed blend or make your own
• Salt and pepper: Freshly ground black pepper wakes up the flavors and sea salt drives home the savoriness
• Shredded Parmesan Cheese: Shred your own if you can Parmesan creates that delicious golden crisp on top

Step-by-Step Instructions

Prep the Oven and Pan:

Set your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper This keeps cleanup easy and helps the veggies roast rather than steam

Make the Garlic Oil:

Mix olive oil minced garlic and Italian seasoning in a small bowl Let this rest for five to ten minutes so the oil gets infused with garlicky flavor

Coat the Vegetables:

Slice the zucchini and squash into even rounds and halve the tomatoes Toss them in a large bowl with your garlic oil until everything is glossy and well-coated

Arrange and Season:

Spread the coated veggies out on the lined baking sheet in a single layer Give them space so they caramelize and sprinkle generously with salt and pepper

Add Parmesan and Roast:

Shower the veggies with shredded Parmesan cheese Lay it on thick for a good crust Pop the pan in the oven and roast for twenty five to thirty minutes The edges should turn golden and the veggies will be tender

Garnish and Serve:

If you like, sprinkle with fresh parsley for color Serve while hot and the cheese is still crisp

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Parmesan is always my favorite part here Watching it bubble up and brown in the oven takes me back to my childhood kitchen where my grandmother used to sneak crispy cheese edges straight off the pan Every time I make it the smell brings back those cozy memories

Storage tips

Allow leftovers to cool then store in an airtight container in the refrigerator It keeps well for up to three days To reheat lay out the veggies on a baking sheet and warm in a hot oven so the cheese stays crisp

Ingredient substitutions

Feel free to swap in other summer squash or even eggplant for a twist If you run out of Parmesan try pecorino or even a sharp white cheddar For folks avoiding dairy you can use nutritional yeast instead for that cheesy umami hit

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Serving suggestions

This dish is a natural complement to anything coming off the grill I love it alongside roasted chicken steak or even tossed with cooked pasta for a quick dinner You can even top it with a fried egg for a rustic brunch

Cultural or historical context

Roasting vegetables with herbs and cheese has Mediterranean roots It is a traditional way to celebrate the harvest and stretch garden produce The addition of Parmesan and garlic reflects classic Italian-American home cooking

Frequently Asked Questions

→ What vegetables work best for this dish?

Zucchini, yellow squash, and ripe tomatoes give a vibrant color and flavor balance. Summer squash varieties also work well.

→ How do you keep the vegetables from becoming soggy?

Spread the sliced vegetables in a single layer and roast at a high temperature to ensure caramelization and prevent excess moisture.

→ Can I substitute the Parmesan with another cheese?

Yes, Pecorino Romano or Asiago offer similar sharpness and melt well for a crisp topping.

→ Is it possible to make this ahead of time?

Prep ingredients in advance and assemble just before roasting. Fresh from the oven yields best results for texture.

→ What herbs pair well with these roasted vegetables?

Italian seasoning, fresh parsley, basil, or thyme add aromatic notes and brighten the final dish.