Roasted Parmesan Zucchini and Tomatoes is a tasty veggie dish that’s quick to prepare! Fresh zucchini and juicy tomatoes are baked to perfection and topped with flavorful parmesan cheese.
This dish is perfect as a side or a light meal. Honestly, I can’t resist sneaking bites straight from the pan—so yummy! 😋
What I love most is how easy it is to whip up. Just toss the veggies with oil, sprinkle on some cheese, and let the oven do the work. Simple and delicious every time!
Key Ingredients & Substitutions
Zucchini: These are the star of the dish! I like using medium zucchinis as they become tender when roasted. If zucchinis aren’t available, you can substitute with yellow squash or eggplant for a different flavor.
Cherry Tomatoes: The mix of red and yellow cherry tomatoes adds lovely color and sweetness. If you can’t find them, any small, sweet tomatoes will work, or you might use diced larger tomatoes. Just try to avoid watery varieties.
Parmesan Cheese: This cheese gives a rich, nutty flavor. If you’re looking for a substitute, Pecorino Romano works well. For a dairy-free option, try nutritional yeast, which adds a cheesy flavor without the cheese!
Olive Oil: I love using extra virgin olive oil for its fruity taste. You can swap it with avocado oil if you’re looking for a high smoke point oil. Just avoid oils with strong flavors, like sesame oil, which may alter the dish’s taste.
How Do I Ensure My Vegetables Roast Evenly?
Roasting vegetables can be tricky when aiming for that golden, crispy finish. Here’s how to get it right:
- Make sure your zucchini sticks are cut consistently, about 1/2 inch thick. This helps them roast at the same rate.
- Spread the zucchini and tomatoes in a single layer on the baking sheet. Overcrowding can steam the veggies instead of roasting them.
- Stir halfway through cooking to ensure even roasting, this gets everything nicely browned all around.
Trust me, these small tips make a big difference for perfectly roasted veggies!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, cut into sticks (about 1/2 inch thick)
- 1 pint cherry tomatoes (red and yellow)
Seasoning and Topping:
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or oregano)
- Salt and freshly ground black pepper to taste
For Garnish:
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prep and around 20-25 minutes to roast in the oven. So, you’ll be enjoying your flavorful roasted zucchini and tomatoes in about 35 minutes total. Perfect for a quick side or a light meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your veggies roast perfectly, giving them a nice tender feel and a bit of caramelization.
2. Prepare the Baking Sheet:
Grab a large baking sheet and line it with parchment paper. If you don’t have parchment paper, a light coating of cooking spray will work just fine. This will help prevent sticking and make cleanup a breeze!
3. Mix the Vegetables:
In a large mixing bowl, add your zucchini sticks and cherry tomatoes. Drizzle the olive oil over them and sprinkle in the garlic powder, dried Italian herbs, salt, and pepper. Toss everything together until the vegetables are nicely coated with the oil and seasonings.
4. Spread on the Baking Sheet:
Spread the zucchini and tomatoes out in a single layer on your prepared baking sheet. Make sure they’re not overcrowded, as this will allow them to roast evenly.
5. Add Parmesan Cheese:
Now it’s time to sprinkle the grated Parmesan cheese generously over the top of your veggies. This will give them a deliciously cheesy crust as they roast!
6. Roast the Vegetables:
Put the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes. Halfway through, remember to give them a stir to ensure they cook evenly. You’ll know they’re done when the zucchini is tender and the tomatoes are lightly blistered.
7. Garnish and Serve:
Once they’re done roasting, remove the baking sheet from the oven and let the veggies cool slightly. If you like, add a garnish of fresh parsley or basil for a pop of color and flavor. Serve warm as a tasty side dish or spoon them over pasta for a light meal. Enjoy every bite!
## FAQ Section for Roasted Parmesan Zucchini And Tomatoes
Can I Use Other Vegetables in This Recipe?
Absolutely! This recipe is versatile, so feel free to add or substitute your favorite vegetables like bell peppers, asparagus, or even eggplant. Just make sure to cut them into similar sizes for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, ensuring they maintain their crispiness!
Can I Use Fresh Herbs Instead of Dried?
Yes, fresh herbs can enhance the flavor! Use about three times the amount of fresh herbs since they’re less concentrated than dried. Toss them in just before serving to keep their flavor bright and fresh.
How to Adjust the Cooking Time for Different Ovens?
If you’re using a convection oven, you might want to reduce the temperature by about 25°F (15°C) and start checking for doneness a few minutes earlier. Every oven can be slightly different, so keep an eye on the veggies to ensure they don’t overcook!
