Parmesan Roasted Zucchini and Tomatoes

Turn those fresh summer vegetables into a delicious side dish the whole family with love. These Parmesan roasted zucchini and tomatoes are quick and easy to put together and they taste like a million bucks.

Roasted zucchini and cherry tomatoes are a great side dish for pasta, grilled meats, and more. It is a wonderful combination of flavors and there are so many ways to customize it and make it your own.

This recipe gives garden fresh vegetables a flavor kick with garlic, herbs and of course Parmesan cheese. These yummy roasted zucchini and cherry tomatoes are sure to be gobbled up at your dinner table.

Gardeners know there are a few of kinds of produce that can easily get away from you if you aren’t careful. Zucchini and cherry tomatoes happen to be two of those things.

Even if you only plant one or two of each plant, you can easily be overrun with the vegetables they produce. The next thing you know, you have a pile of zucchini and more cherry tomatoes than you can pick.

Luckily there are so many great recipes you can make from them. This is one of our favorite simple side dishes made from the plentiful summer bounty.

I love  the flavors and textures from the Italian sausage and zucchini sheet pan supper, so I thought I would do a twist on that to make it a side dish. Of course a nice big handful or two of Parmesan never hurt, so I tossed that on as well.

The veggies come out with a great texture and loads of flavor and the melted cheese really adds that extra something that makes them more fun than just a plate of veggies.  I could honestly sit down with a huge plate of this and call it dinner.

These veggies would also make a great side dish for cheese stuffed chicken Parmesan meatloaf. But we are also happy serving them with burgers, or whatever simple summer dinner we cook up.

You could even make them with scrambled eggs for a tasty breakfast or brunch. There really is no wrong way to serve them.

So next time your garden is burying you in zucchini and tomatoes, be sure to pull up this recipe. It is going to make you beg for more!

Tips and Tricks

Use the recipe as a guideline, but use whatever you happen to have on hand. It would be great with all zucchini or all yellow squash, it doesn’t have to be a mix of both.

You can also use grape tomatoes, or you could chop a larger tomato or two if that is what you have on hand.

Olive oil goes well with these flavors, but avocado oil or any other oil that can withstand the 400F temperature will work.

Feel free to play with the herbs as well. I always have dried herbs on hand, but some fresh herbs would be tasty.

To add a little zip, put a Tablespoon or two of balsamic or white wine vinegar in the mix.

More Summery Side Dish Recipes

Summer corn salad is the full of fresh flavors and veggies. Corn, cucumbers and tomatoes come together to make a bright and fun salad.

Tomato and cheese pie is like a fresh tomato sandwich, but in pie form. It is always fun to eat and is best with garden fresh tomatoes.

Creamy dill and cucumber salad is a cool and fresh side dish. The sour cream and dill dressing goes so well with the cucumber slices.

Mediterranean quinoa salad is simple to make and loaded with texture and flavor. It is another great summer side dish featuring fresh tomatoes and cucumbers.

4.79 from 14 ratings

Parmesan Roasted Zucchini and Tomatoes

Author: Carlee

Servings: 6 Servings

Turn those fresh summer vegetables into a delicious side dish the whole family with love. Parmesan roasted zucchini and tomatoes is a simple and delicious way to get your family to eat more veggies.

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Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Ingredients 

0.5x1x2x

• ▢ 2 small zucchini
• ▢ 2 small yellow summer squash
• ▢ 3 cups cherry tomatoes
• ▢ 3 Tablespoons olive oil
• ▢ 3 teaspoons minced garlic
• ▢ ½ teaspoon oregano
• ▢ ½ teaspoon basil
• ▢ salt and pepper
• ▢ ¾ cup grated Parmesan cheese

Instructions 

• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
• Slice zucchini about ¼ inch thick and cut cherry tomatoes in half.
  2 small zucchini, 2 small yellow summer squash, 3 cups cherry tomatoes
• In a large bowl mix together the olive oil, garlic, oregano, basil and a healthy pinch of salt and pepper. Toss veggies to coat and let sit for a few minutes.
  3 Tablespoons olive oil, 3 teaspoons minced garlic, ½ teaspoon oregano, ½ teaspoon basil
• Spread over the prepared sheet pan and sprinkle liberally with grated Parmesan cheese. Bake for 25-30 minutes or until the zucchini is cooked to your liking.
  ¾ cup grated Parmesan cheese

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Nutrition Information

Serving: 1Serving | Calories: 190kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 293mg | Fiber: 5g | Sugar: 11g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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