This Roasted Parmesan Zucchini and Tomatoes dish is a tasty and colorful way to enjoy your veggies! The zucchini becomes tender while the tomatoes burst with flavor, all topped with yummy Parmesan cheese.
Honestly, this dish is a summer favorite at my house. I love how easy it is to toss together and roast. Plus, the cheesy goodness makes everyone come back for seconds—who can resist? 😄
Key Ingredients & Substitutions
Zucchini: Zucchini is great for roasting, but if you can’t find it, you can swap it for yellow squash or even eggplant. Both will give you a similar texture and absorb the flavors well.
Cherry Tomatoes: I love using a mix of red and yellow cherry tomatoes for color. If you can’t find cherry tomatoes, chopped regular tomatoes or grape tomatoes will work fine too. Just make sure to remove excess seeds to avoid sogginess.
Parmesan Cheese: Grated Parmesan adds a wonderful salty flavor. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy taste, or use Pecorino Romano for a sharper flavor.
Olive Oil: Extra virgin olive oil is my favorite choice for its taste. If you need a substitute, avocado oil or melted coconut oil can also work, though the flavors will change slightly.
How Do You Roast Vegetables to Optimize Flavor?
Roasting veggies is all about caramelizing them to enhance sweetness. Here are steps that can make a big difference:
- Always preheat your oven to ensure even cooking. 425°F (220°C) is perfect for crisp-tender vegetables.
- Spread the veggies out in a single layer on the baking sheet. Crowding them will lead to steaming instead of roasting.
- Don’t forget to toss the zucchini and tomatoes in the oil and spices evenly. This step ensures every bite is full of flavor!
- Keep an eye on them towards the end of the cooking time. Oven times can vary, so check for tenderness and slight browning.
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 3 medium zucchinis, cut into half-moons or sticks
- 2 cups cherry tomatoes, halved (red and yellow)
For the Seasoning:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast in the oven. So, you’ll be enjoying this delicious dish in about 35-40 minutes total! Perfect for a quick and tasty side dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature will help to roast the vegetables nicely, allowing them to caramelize and develop rich flavors.
2. Prepare the Vegetables:
In a large bowl, combine the cut zucchini and halved cherry tomatoes. Drizzle with olive oil and use your hands or a spatula to toss them until they are evenly coated. This is important for getting that delicious roasted flavor!
3. Add the Seasonings:
Now sprinkle the garlic powder, oregano, basil, salt, and pepper over the zucchini and tomatoes. Toss everything again to make sure all the veggies are seasoned evenly. Get ready for the delicious aroma!
4. Arrange on a Baking Sheet:
Spread the zucchini and tomatoes out in a single layer on a large baking sheet. Try not to overcrowd them, as this helps them roast properly instead of steaming.
5. Time for Parmesan:
Sprinkle the grated Parmesan cheese evenly over the top of the vegetables. This will add a tasty, cheesy crust as they roast!
6. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast the zucchini and tomatoes for about 20-25 minutes. They should be tender, and the tomatoes will have slightly caramelized edges. Your kitchen will smell amazing!
7. Garnish and Serve:
Once done, remove the baking sheet from the oven and let the veggies cool slightly. Before serving, sprinkle chopped fresh parsley on top for a touch of color and extra flavor.
8. Enjoy!
Serve your roasted zucchini and tomatoes warm as a delicious side dish, or you can even toss them over quinoa for a light main course. Enjoy this tasty, healthy dish!
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with vegetables like bell peppers, eggplant, or asparagus. Just adjust the roasting time as needed; firmer veggies may require a bit longer, while softer ones might cook faster.
How to Store Leftover Roasted Zucchini and Tomatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes, or in the microwave for a quick option.
Can I Add More Cheese to This Recipe?
Of course! If you love cheese, feel free to add more Parmesan or even mix in some mozzarella or feta for a different flavor. Just keep in mind that adding more cheese might increase the cooking time slightly due to added moisture.
What Can I Serve with Roasted Zucchini and Tomatoes?
This dish pairs wonderfully with grilled chicken, fish, or as a part of a vegetarian platter. You can also serve it over grains like quinoa, rice, or even pasta for a more filling meal!
