If you’re looking for an easy, vibrant, and healthy side dish that’s bursting with fresh flavors, look no further than this Roasted Parmesan Zucchini and Tomatoes recipe. With juicy cherry tomatoes, tender zucchini, and a hint of garlic and parmesan, this dish combines simplicity with rich flavors. It’s the perfect accompaniment to grilled meats, pasta, or even served as a light, veggie-forward meal on its own. Plus, it’s a quick recipe to whip up, making it an ideal addition to any busy weeknight meal!
Ingredients:
- 2 lbs zucchini, quartered lengthwise and cut into 3 to 4-inch pieces
- 1 lb cherry tomatoes, halved
- 3 garlic cloves, minced
- ½ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- Fresh parsley and thyme leaves, roughly chopped for garnish
Instructions:
- Preheat the oven: Begin by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the vegetables: Cut the zucchini lengthwise into quarters, then cut each quarter into 3 to 4-inch pieces. Halve the cherry tomatoes and set both vegetables aside.
- Season the vegetables: In a large bowl, toss the zucchini and cherry tomatoes with the minced garlic, Italian seasoning, coarse salt, and black pepper. Drizzle with extra virgin olive oil and gently mix everything together to ensure the vegetables are well-coated with the seasoning.
- Spread on the baking sheet: Spread the seasoned zucchini and tomatoes evenly on the prepared baking sheet. Make sure the zucchini pieces are placed in a single layer, cut side facing up, to allow for even roasting.
- Add the parmesan: Sprinkle the shredded parmesan cheese evenly over the top of the vegetables. The parmesan will melt and form a delicious golden crust as the vegetables roast.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the zucchini is tender and the tomatoes have started to blister. The parmesan should be golden and crisp.
- Garnish and serve: Once the vegetables are roasted to perfection, remove them from the oven. Garnish with freshly chopped parsley and thyme leaves for a burst of fresh, herbaceous flavor. Serve hot as a side dish or light meal.
Conclusion:
This Roasted Parmesan Zucchini and Tomatoes recipe is the perfect example of how simple ingredients can create something truly delicious. The sweet roasted tomatoes, tender zucchini, and savory parmesan all come together to deliver a healthy and flavorful dish that can easily be paired with almost any main course. The fresh herbs add the final touch of brightness, making this dish a perfect go-to for weeknight dinners, summer cookouts, or even as a standalone vegetable medley. Enjoy the fresh, cheesy, and savory goodness in every bite!