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Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes


  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices

  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices

  • 14 oz Flavorino or small Campari tomatoes , sliced into halves

  • 3 Tbsp olive oil

  • 4 cloves garlic , minced (1 1/2 Tbsp)

  • 1 1/4 tsp Italian seasoning

  • Salt and freshly ground black pepper

  • 1 cup (2.4 oz) finely shredded Parmesan cheese

  • Fresh or dried parsley , for garnish (optional)


  • Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

  • In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

  • Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

  • Recipe source: Cooking Classy



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