This Roasted Parmesan Zucchini and Tomatoes dish is a tasty way to enjoy veggies! With tender zucchini and juicy tomatoes, it’s topped with crispy parmesan, making every bite pop!
Honestly, this is my go-to side when I want something colorful and delicious. Just toss the veggies with cheese, roast them, and you’re ready to impress at dinner! Yum! 😋
Key Ingredients & Substitutions
Zucchini: Medium zucchinis work best for uniform cooking. If you can’t find zucchini, yellow squash or eggplant can be good substitutes, giving a similar texture.
Cherry Tomatoes: A mix of cherry tomatoes adds color and sweetness. Regular tomatoes can be chopped, but they might be a bit juicier, so adjust roasting time if needed.
Parmesan Cheese: Grating your own Parmesan gives better flavor and texture. In a pinch, Pecorino Romano works well, or use nutritional yeast for a non-dairy option.
Olive Oil: Extra virgin olive oil enhances taste, but sunflower or avocado oil can replace it if you prefer. Just select a neutral flavor to keep the dish balanced.
Garlic Powder & Italian Herbs: Fresh garlic works great too! Try using fresh herbs like basil or thyme instead of dried for a more vibrant flavor.
How Can I Get the Vegetables Perfectly Roasted?
Roasting brings out the best in zucchini and tomatoes! Here are some tips to get them golden and delightful:
- Make sure to preheat your oven to 400°F (200°C). This ensures even cooking.
- Spread the zucchini and tomatoes on the baking sheet in a single layer; overcrowding leads to steaming rather than roasting.
- Keep an eye on them! Cooking for about 20-25 minutes should be enough, but every oven is different, so watch for a tender texture and slight caramelization.
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, cut into sticks
- 2 cups cherry tomatoes (mix of red, yellow, and/or orange), halved
Seasonings and Cheese:
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 20-25 minutes to roast in the oven. So, in total, you’re looking at roughly 35-40 minutes from start to finish. It’s a quick and easy dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will help prevent sticking and make clean-up a breeze.
2. Mix the Vegetables:
In a large mixing bowl, add the zucchini sticks and halved cherry tomatoes. These colorful veggies will add a lot of flavor and nutrients to your dish!
3. Season the Veggies:
Drizzle the olive oil over the vegetables. Then, sprinkle the garlic powder, Italian herbs, salt, and pepper on top. Now comes the fun part! Toss everything gently with your hands or a spatula until the veggies are nicely coated with the oil and seasonings.
4. Arrange on Baking Sheet:
Spread the zucchini and tomatoes out on the prepared baking sheet in a single layer. Make sure they have some space between them so they can roast evenly.
5. Add the Parmesan Cheese:
Sprinkle the grated Parmesan cheese evenly over the top of the vegetables. This cheesy goodness will make everything extra tasty!
6. Roast in the Oven:
Place the baking sheet in the preheated oven and roast for about 20-25 minutes. You’ll know they’re ready when the zucchini is tender and the tomatoes have a lovely caramelized look.
7. Cool and Garnish:
Once they’re done roasting, carefully take them out of the oven and let them cool slightly. This is a great time to chop up some fresh parsley for garnish.
8. Serve and Enjoy:
Serve the roasted zucchini and tomatoes warm, either as a delicious side dish or as a light main course. Enjoy this colorful and cheesy delight!
Can I Substitute Other Vegetables in This Recipe?
Absolutely! You can try using bell peppers, asparagus, or even eggplant if you prefer. Just keep in mind that cooking times may vary depending on the vegetable’s size and type, so check for doneness and adjust as needed.
What Should I Do if I Don’t Have Parmesan Cheese?
No worries! You can use Pecorino Romano, Gruyère, or even a dairy-free cheese alternative if you’re looking for a vegan option. Just be aware that the flavor might differ slightly, but it’ll still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re reheating, do so in the oven at 350°F (175°C) until warmed through to maintain the crispy texture!
Can I Make This Dish Ahead of Time?
Yes, you can prep the zucchini and tomatoes in advance and keep them, covered, in the fridge for up to a day before roasting. However, it’s best to add the Parmesan cheese just before cooking to keep it from getting soggy!
