Roasted Parmesan Zucchini and Tomatoes is a bright and tasty dish that’s super easy to whip up! Fresh zucchini and juicy tomatoes come together with a sprinkle of cheesy goodness.
There’s something about the melted Parmesan that makes everything better! I love serving this as a side dish or just enjoying it on its own for a light meal—simple and satisfying!
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis work best for this recipe, as they hold up well when roasted. If you’re in a pinch, yellow squash can be a tasty alternative.
Cherry Tomatoes: Use any color of cherry tomatoes for a vibrant dish! Grape tomatoes also make a good substitute. If neither is available, regular tomatoes can be chopped up instead.
Parmesan Cheese: Grated Parmesan gives a nice salty flavor. If you’re looking for a dairy-free option, try using nutritional yeast for a similar cheesy taste or a vegan Parmesan alternative.
Olive Oil: Extra virgin olive oil is ideal for roasting, but feel free to replace it with avocado oil or melted butter if you prefer a different flavor.
Seasonings: Garlic powder and Italian seasoning are fantastic, but you could swap in fresh garlic or fresh herbs like basil and thyme for a fresher taste.
How Do I Ensure My Vegetables Roast Perfectly?
Roasting vegetables can be trickier than it seems! To get tender veggies and golden cheese, follow these tips:
- Make sure to cut zucchini into even strips for uniform cooking.
- Spread vegetables out on the baking sheet without crowding, allowing heat to circulate for even roasting.
- Watch your oven; cooking times can vary. Check for tenderness and golden cheese to know when to take them out.
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, cut into strips
- 1 pint cherry tomatoes, halved (feel free to mix colors)
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried oregano)
- Salt and pepper to taste
For the Topping:
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to roast in the oven. Overall, you’ll need about 40 minutes from start to finish. It’s a quick and tasty way to enjoy summer vegetables!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This step is important so your vegetables roast evenly and get that lovely golden color!
2. Prepare the Vegetables:
Take a large baking sheet and combine the zucchini strips and halved cherry tomatoes in a bowl. Drizzle with the olive oil. Now, sprinkle the garlic powder, Italian seasoning, salt, and pepper over them. Toss everything together until all the vegetables are evenly coated with the oil and seasonings. This will add lots of flavor!
3. Arrange and Top:
Spread the zucchini and tomatoes out in a single layer on the baking sheet. Make sure they have some space between them for even roasting. Once they’re arranged, sprinkle the grated Parmesan cheese evenly over the top. This will melt and create a deliciously cheesy crust!
4. Roast the Vegetables:
Pop the baking sheet into your preheated oven and roast the veggies for about 25-30 minutes. Keep an eye on them; you want the vegetables to be tender and the cheese to turn a nice golden brown. Your kitchen will smell amazing!
5. Final Touches:
Once they’re done, take the baking sheet out of the oven and let it cool for a few minutes. Then, garnish with chopped fresh parsley to add a pop of color and flavor. Now it’s ready to serve. Enjoy your delicious roasted Parmesan zucchini and tomatoes!
Can I Use Different Types of Cheese?
Absolutely! If you’re not a fan of Parmesan, you can substitute it with other types of cheese. Good alternatives include Pecorino Romano for a sharper flavor or mozzarella for a milder taste. Just keep in mind that the cooking time may vary slightly based on the cheese’s meltability.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the zucchini and tomatoes ahead of time and store them in the fridge for up to a day. Just toss them in olive oil and seasonings before baking. However, for the best texture, it’s recommended to add the cheese right before roasting.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quicker option. They may lose some of their crispiness, but they’ll still be delicious!
What Can I Serve with Roasted Parmesan Zucchini and Tomatoes?
This dish pairs wonderfully with grilled chicken or fish for a complete meal. You can also serve it alongside pasta or a fresh salad for a lighter option. It’s versatile enough to complement various main courses!
