Roasted Parmesan Zucchini and Tomatoes That Steal the Show

Delight in Roasted Parmesan Zucchini and Tomatoes, a quick and tasty side dish that transforms simple ingredients into something truly special.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Zucchini can substitute with yellow squash
2 cups Cherry Tomatoes can substitute with larger tomatoes or grape tomatoes

For the Flavor

1 cup Parmesan Cheese can use nutritional yeast or vegan parmesan for dairy-free
2 tablespoons Olive Oil can replace with avocado oil or melted butter
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Herbs can substitute with fresh herbs
1 teaspoon Salt
1 teaspoon Pepper

Equipment

Oven
Baking sheet
parchment paper
Mixing Bowl

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
In a large mixing bowl, combine zucchini sticks and halved cherry tomatoes.
Drizzle olive oil over the vegetables, then add garlic powder, dried Italian herbs, salt, and pepper.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Sprinkle a generous amount of grated Parmesan cheese over the vegetables.
Roast in the preheated oven for 20-25 minutes.
Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

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