Let Me Tell You About This Dish (You’ll Thank Me Later!)
Okay, so here’s the thing about this Roasted Garlic-Parmesan Zucchini Squash and Tomatoes deal: It was, totally by accident, the result of me trying to use up some end-of-summer veg before they started growing mysterious whiskers. My family rolled their eyes—”Not another zucchini thing, Mom”—until, about 15 minutes into roasting, the smell took over the kitchen like a blanket you never want to crawl out from under. And suddenly, voices piped up with, “Uh, is that for dinner, or…” So now it’s in regular rotation. (Also, don’t ask me about the first time I made it—totally forgot the garlic. Learn from my mistakes, friend!)
Why You’ll Probably Fall For It
I usually throw this together when I’m short on time but want something besides pasta (although, full disclosure, I’ve totally spooned this over pasta too—so good). My family goes bananas for it because the cheese gets all crispy, and honestly it even turns zucchini skeptics around. On lazy Sundays, I double the batch for leftovers, which I swear taste even better cold out of the fridge—don’t knock it till you try it! The only catch? Slicing all that veg gets a bit tedious, but I now listen to podcasts while I prep. Win-win.
What You’ll Need (And What I Actually Use)
- 2 medium zucchinis, sliced (or you can swap in yellow squash; my neighbor brought me a bucket last summer—worked fine!)
- 1 medium yellow squash, sliced (sometimes I use all zucchini if I’m short, or even—don’t judge—store-bought pre-sliced medley from Trader Joe’s)
- 1.5 cups cherry or grape tomatoes, halved (Roma tomatoes kinda work, but not as sweet)
- 3 to 4 garlic cloves, finely chopped (I confess, once I used that jarred stuff; it’s… okay)
- 1/4 cup grated Parmesan (Grandma swore by Parmigiano-Reggiano—me, I grab whichever is on sale)
- 2 tablespoons olive oil (Avocado oil does the trick in a pinch—once used canola; wasn’t my favorite)
- Handful of fresh basil, chopped (Dried is fine if you forgot to buy the real stuff—been there)
- Salt and cracked black pepper, to taste (or just whatever pepper you’ve got left)
- Optional: 1/2 teaspoon crushed red pepper (if you like a kick)
Alright, Here’s How to Throw It Together
- Preheat your oven to 425F (220C)—okay, don’t skimp on the heat, crispness depends on it.
- In a big bowl, toss your sliced zucchinis, yellow squash, and tomatoes with the olive oil, garlic, and a pinch of salt and pepper. I usually do this with my hands, but a big spoon works too (warning: tomatoes roll everywhere—it’s chaos, but fun?).
- Spread it all out on a rimmed baking sheet. Doesn’t have to look perfect—actually, I find the messier the better for even roasting.
- Sprinkle with the Parmesan. Try to get good coverage but don’t stress it—some bits will get extra crispy and that is honestly the best part.
- Into the oven for 18 to 22 minutes, or until everything is golden at the edges and the cheese turns a little brown. (This is when I always sneak a tomato, by the way. Careful—it’s lava at first.)
- When it’s out, toss with the fresh basil and more cracked pepper. If it looks a bit watery, just tilt the pan and scoop around it. (Don’t worry. It always does that!)
Stuff I’ve Learned (Sometimes the Hard Way)
- If you crowd the pan too much, stuff steams instead of roasts. Use two pans if you need to—I once tried cramming it all on one. Sog city.
- I used to skip parchment paper “to save time”; but then I spent way longer scraping cheese cement off the tray. Just use the paper.
- Taste before adding more salt—Parmesan’s already pretty salty.
Other Ways I’ve Messed Around With This
- I tried tossing in red onions once—yum. But cauliflower florets? On second thought, nope. They steal the show.
- A handful of chopped olives amps up the briny vibe. My kids picked them out, but hey, more for me.
- Sometimes I swap basil for thyme or even oregano if I’m out. Not better, just…different.
Tools That Make It Easier (But Not Essential…Actually)
- Baking sheet—if you don’t have one, I’ve managed with a big glass casserole dish. Don’t stress—just line it if you can.
- Good chef’s knife (or whatever cuts safely. Dull knives are the devil’s work, but I’ve used a serrated bread knife in a pinch).
Storing Leftovers (If There Are Any…)
Tuck leftovers into a sealed container in the fridge. They’ll keep for up to 3 days, though, honestly, in my house it never lasts more than a day—someone always nibbles before bed. Sometimes I eat them cold the next morning alongside scrambled eggs (weird, but tasty).
Serving Ideas (How I Actually Plate This)
I love this piled on crusty bread for a sort of lazy bruschetta, but my youngest likes it as a side for fried eggs. Or—total rogue move—I’ve tossed leftovers with some cooked quinoa for lunch. Oh, and if you’re making this for company, drizzle a little balsamic glaze (here’s a good store-bought shortcut I like Bon Appetit on balsamic glaze). Fancy!
The “Don’t Do What I Did” Section (Pro-ish Tips)
- I once tried rushing the roasting by cranking the oven even hotter—burnt cheese, mushy tomatoes. Not worth it. 425F is the Goldilocks zone.
- Let the veggies cool a minute before moving them, otherwise everything just slides off the spatula. Patience, grasshopper. (Yeah, I grew up in the 90s—don’t judge).
- If you’re doubling the recipe, rotate your pans so nothing gets left in the cold. Learned that one form many, many uneven bakes.
Questions I’ve Actually Gotten (With Honest Answers)
- Can I use frozen zucchini? Eh… you can, but it’ll be softer and a tad wetter. Not the end of the world, though—drain them well.
- What if I don’t have fresh garlic? Jarred garlic actually works okay, or a shake of garlic powder does in a pinch. Fresh is best, but hey, use what you’ve got.
- Can I make this vegan? Absolutely—swap in nutritional yeast for the parm or try a vegan parm blend (Minimalist Baker has a good one).
- The veggies look watery when I pull them out; did I mess up? Nope! Just let them rest a sec or scoop ’em out with a slotted spoon. Sometimes the tomatoes release more juice, especially if you use bigger ones.
- Can I grill it instead? For sure! Use a BBQ-safe tray and keep an eye on it. You’ll get smokier flavors, which I love during summer cookouts.
Random aside: Last time I roasted this, I got totally distracted by a neighborhood dog parade outside my window—real thing, honest! Still turned out great. Anyway, give this a try and let me know how it goes, or if you tweak it. Recipes are just suggestions, right? Serious Eats has more tips on roasting veg if you want to really geek out. Happy cooking!
Ingredients
- 2 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
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2In a large bowl, combine sliced zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil, then add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are well coated.
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3Transfer the vegetables to the prepared baking sheet, spreading them out in an even layer.
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4Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until vegetables are tender and starting to brown.
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5Remove from oven and sprinkle Parmesan cheese over the roasted vegetables while they are hot. Toss gently to combine, allowing cheese to melt slightly.
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6Garnish with fresh basil before serving, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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