Roasted Garlic-Parmesan Zucchini Squash and Tomatoes: The Perfect Holiday Side Dish
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is the ultimate crowd-pleaser, especially during the holiday season.
Whether you’re hosting a Thanksgiving dinner, throwing a Christmas party, or simply planning a cozy family meal, this vegetarian side dish is sure to impress.
Packed with the goodness of summer vegetables, it’s a delicious and healthy option that complements any feast.
Plus, it’s a breeze to prepare, making it the perfect addition to your holiday dinner party menu.
Trust us—this dish will be your new go-to for holiday side dishes.
Roasted Garlic-Parmesan Zucchini Squash and Tomatoes Ingredients
These ingredients come together to create a delicious, healthy dish that’s full of flavor. Here’s why each one is essential:
- Zucchini: Light and mild, zucchini absorbs the garlic and Parmesan flavors beautifully.
- Yellow Squash: Adds a touch of sweetness and vibrant color to the mix.
- Tomatoes: Juicy and tangy, they balance out the richness of the cheese and garlic.
- Olive Oil: Helps the vegetables roast to perfection, enhancing their natural flavors.
- Garlic: The star of the show—adds a savory depth that’s irresistible.
- Italian Seasoning: Brings a hint of herbal complexity, tying all the flavors together.
- Salt and Freshly Ground Black Pepper: Essential for bringing out the best in each ingredient.
- Shredded Parmesan Cheese: The perfect finishing touch, adding a rich, savory kick.
- Dried Parsley (optional): Adds a pop of color and a fresh note to the dish.
Tips and Notes
- Preheat the Oven: Make sure your oven is fully preheated to 400°F before you start roasting to ensure even cooking.
- Even Slicing: Cut the zucchini and squash into even slices so they cook uniformly.
- Use Fresh Garlic: Freshly minced garlic infuses the vegetables with a stronger, more vibrant flavor compared to pre-minced or powdered garlic.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet. Overcrowding will steam them instead of roasting, leading to a mushy texture.
- Cheese Placement: Sprinkle the Parmesan evenly, ensuring each piece of vegetable gets a bit of that cheesy goodness.
- Watch the Broil: If you want extra crispiness, broil for the last 2-3 minutes—but keep an eye on it to prevent burning.
How to Make Roasted Garlic-Parmesan Zucchini Squash and Tomatoes
- Preheat the Oven: Start by preheating your oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or aluminum foil.
- Prepare the Seasoning: In a small bowl, mix together the olive oil, minced garlic, and Italian seasoning. Let this mixture sit for about 5-10 minutes to allow the flavors to infuse.
- Toss the Vegetables: Place the sliced zucchini, yellow squash, and halved tomatoes into a large mixing bowl. Pour the garlic-infused oil over the vegetables, and gently toss to coat them evenly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are evenly distributed for even roasting. Sprinkle with salt and freshly ground black pepper.
- Add Parmesan and Roast: Sprinkle the shredded Parmesan cheese over the top of the vegetables. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and the cheese is golden and slightly crispy.
- Garnish and Serve: Once cooked, remove the vegetables from the oven. If you like, garnish with dried parsley for an extra pop of color and flavor. Serve immediately while hot, alongside your main course.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.
- Freezing: Not recommended, as the texture of the zucchini and squash may become mushy after thawing.
What to Serve with Roasted Garlic-Parmesan Veggies
These Mini Stacked Potato Gratins pair beautifully with:
- Roast Pork: The savory, rich flavor of roast pork pairs beautifully with the creamy, cheesy potatoes.
- Baked Paprika Chicken Thighs: The smoky, slightly spicy flavor of paprika chicken contrasts perfectly with the gratins’ rich creaminess.
- Meatloaf: A classic comfort food combo—serve these gratins alongside a hearty meatloaf for a satisfying meal.
- Braised Lamb: The tender, flavorful lamb is elevated when paired with these elegant, cheesy potato stacks.
Yield: 6 servings
Roasted Garlic-Parmesan Zucchini Squash and Tomatoes Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes is a flavorful and healthy side dish that pairs perfectly with any meal. Packed with fresh summer vegetables, this easy recipe is a hit at holiday dinners or as a simple, low-carb option for weeknight meals. Your family will love it!
Ingredients
- 2 zucchini, sliced into half-inch thick pieces
- 2 yellow squash, sliced into half-inch thick pieces
- 14 ounces tomatoes halved
- 3 tablespoons of olive oil
- 4 cloves of garlic minced
- 1 1/4 teaspoons of Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 cup of shredded Parmesan cheese
- Fresh or dried parsley for garnish optional
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or aluminum foil.
- Prepare the Seasoning: In a small bowl, mix together the olive oil, minced garlic, and Italian seasoning. Let this mixture sit for about 5-10 minutes to allow the flavors to infuse.
- Toss the Vegetables: Place the sliced zucchini, yellow squash, and halved tomatoes into a large mixing bowl. Pour the garlic-infused oil over the vegetables, and gently toss to coat them evenly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are evenly distributed for even roasting. Sprinkle with salt and freshly ground black pepper.
- Add Parmesan and Roast: Sprinkle the shredded Parmesan cheese over the top of the vegetables. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and the cheese is golden and slightly crispy.
- Garnish and Serve: Once cooked, remove the vegetables from the oven. If you like, garnish with dried parsley for an extra pop of color and flavor. Serve immediately while hot, alongside your main course.
Notes
- Preheat the Oven: Make sure your oven is fully preheated to 400°F before you start roasting to ensure even cooking.
- Even Slicing: Cut the zucchini and squash into even slices so they cook uniformly.
- Use Fresh Garlic: Freshly minced garlic infuses the vegetables with a stronger, more vibrant flavor compared to pre-minced or powdered garlic.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet. Overcrowding will steam them instead of roasting, leading to a mushy texture.
- Cheese Placement: Sprinkle the Parmesan evenly, ensuring each piece of vegetable gets a bit of that cheesy goodness.
- Watch the Broil: If you want extra crispiness, broil for the last 2-3 minutes—but keep an eye on it to prevent burning.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 165Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 286mgCarbohydrates 11gFiber 4gSugar 6gProtein 8g
