Description
A delicious and easy recipe for Garlic Parmesan Roasted Zucchini & Squash, perfect as a side dish.
Ingredients
- 2 medium zucchini, sliced into ½-inch rounds
- 2 medium yellow squash, sliced into ½-inch rounds
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice, optional
Instructions
- Preheat the oven: Heat oven to 425°F. Line a large baking sheet with parchment paper.
- Season the vegetables: Add zucchini, yellow squash, and cherry tomatoes to a large bowl. Drizzle with olive oil and add garlic, Italian seasoning, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
- Arrange: Spread the vegetables across the baking sheet in a single layer. Avoid overcrowding so they roast instead of steam.
- Add Parmesan: Sprinkle about ½ cup Parmesan evenly over the vegetables.
- Roast: Bake for 18–22 minutes, until the vegetables are tender and the edges are golden.
- Finish with more cheese: Sprinkle the remaining Parmesan over the top and return to the oven for 3–5 minutes, until melted and lightly browned.
- Serve: Remove from the oven and sprinkle with fresh parsley. Add a squeeze of lemon juice for a fresh finish, if desired.
Notes
- For a spicier kick, add red pepper flakes.
- Feel free to substitute other vegetables like bell peppers or asparagus.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg