This Roasted Parmesan Zucchini and Tomatoes dish is a tasty treat! With tender zucchini and juicy tomatoes, it’s topped with cheesy goodness that makes veggies extra fun to eat.
I love making this as a quick side. It’s super easy to prep, and the smell when it’s baking? Mmm, it makes the kitchen feel cozy! Perfect with any meal!
Key Ingredients & Substitutions
Zucchini: Zucchini is key for this dish. You can substitute it with yellow squash if you can’t find zucchini. Both have a similar texture and flavor. Also, look for firm, unblemished ones to ensure freshness!
Cherry Tomatoes: A mix of red and yellow adds visual appeal. If cherry tomatoes aren’t in season, consider using grape tomatoes or even larger tomatoes, just chop them into smaller pieces. They’ll still roast nicely!
Parmesan Cheese: Grated Parmesan gives a lovely flavor. If you’re looking for a dairy-free option, nutritional yeast can add a cheesy flavor without the dairy. Pecorino Romano is another cheese that works well instead of Parmesan too!
Olive Oil: While olive oil is the best choice, feel free to use avocado oil for a higher smoke point. It has a mild flavor and works perfectly for roasting.
Herbs: Dried oregano and basil are classic choices. You can replace them with Italian seasoning for more convenience! Fresh herbs can be used if you have them, just use about three times the amount since dried is more concentrated.
How Do I Make Sure My Vegetables Roast Perfectly?
Roasting vegetables can be a bit tricky, but with the right methods, you can get them just right! Here are some quick tips:
- Make sure the veggies are cut evenly into similar size batons to ensure they cook at the same rate.
- Don’t overcrowd the baking sheet! The vegetables need space to roast and get that nice golden brown color.
- Toss them halfway through cooking to allow even browning. This step helps all sides develop a lovely texture.
- Watch the timing—20-25 minutes is just right, but check for tenderness and a bit of color. If they’re golden brown and soft, they’re ready!
These techniques will help you roast your zucchini and tomatoes to perfection every time! Enjoy your cooking!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 4 medium zucchini, cut into batons
- 2 cups cherry tomatoes, halved (mix of red and yellow)
For Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and about 20-25 minutes to roast in the oven. So, you can have it ready in about 35-40 minutes! Perfect for a quick, healthy meal or side dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This will get it nice and hot for roasting. While the oven heats up, line a baking sheet with parchment paper. This makes cleanup super easy later!
2. Toss the Veggies:
In a large bowl, add your zucchini batons and halved cherry tomatoes. Drizzle the olive oil over them and toss everything together until the veggies are well-coated in the oil. This step helps the seasonings stick!
3. Season the Mixture:
Now it’s time to add some flavor! Sprinkle the garlic powder, dried oregano, dried basil, salt, and pepper over the zucchini and tomatoes. Toss everything again, making sure the vegetables are evenly coated with the seasoning mix. It should smell amazing!
4. Arrange on the Baking Sheet:
Spread the seasoned zucchini and tomatoes out in a single layer on your prepared baking sheet. This helps them roast evenly and get that nice golden color.
5. Add the Parmesan Cheese:
Evenly sprinkle the grated Parmesan cheese over the top of the vegetables. This will melt and create a deliciously cheesy crust as it roasts!
6. Roast It!
Place your baking sheet in the preheated oven and roast for about 20-25 minutes. Keep an eye on them! You’ll know they’re ready when the zucchini is tender and slightly golden brown, and the tomatoes start to caramelize.
7. Serve and Garnish:
Once roasted, take the baking sheet out of the oven and let the veggies cool for a few minutes. Before serving, sprinkle some freshly chopped parsley on top for a pop of color and freshness!
This roasted Parmesan zucchini and tomatoes dish makes a perfect side or a healthy main course, bursting with flavor and nutrients. Enjoy your delicious creation!
Can I Substitute Other Vegetables?
Absolutely! If you’re not a fan of zucchini, you can use bell peppers, asparagus, or even broccoli. Just make sure to adjust the roasting time slightly as different vegetables may require more or less time to cook.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold in a salad, or gently reheat in the oven to bring back that roasted flavor!
Can I Use Different Types of Cheese?
Definitely! While Parmesan adds a great flavor, feel free to experiment with grated mozzarella, feta, or cheddar for a different twist. Just keep in mind that cheese with higher moisture content may melt differently!
