This roasted parmesan zucchini and tomatoes dish is a tasty way to enjoy veggies. The zucchini gets tender and the tomatoes burst with flavor, all topped with yummy parmesan cheese!
I love how easy it is to make—just chop, toss, and roast! It’s a perfect side dish that goes well with just about everything. Plus, who can resist that cheesy topping? 🧀
Key Ingredients & Substitutions
Zucchini: Zucchini adds a lovely texture and mild flavor. If you can’t find zucchini, yellow squash works well too. Both have similar cooking properties!
Cherry Tomatoes: Using a mix of red, yellow, and orange tomatoes brightens the dish. If you’re out of cherry tomatoes, you can chop larger tomatoes into chunks or use grape tomatoes instead.
Parmesan Cheese: Grated Parmesan is key for that delicious cheesy crust. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor or use a vegan Parmesan substitute.
Olive Oil: I love using extra-virgin olive oil for its rich flavor. You can replace it with avocado oil or even melted butter if you prefer. Just keep the heat in mind.
Herbs: Dried Italian herbs add depth. Feel free to experiment with fresh herbs like basil or thyme for a brighter taste, just be sure to adjust the amount since fresh herbs are often more potent.
How Do You Roast Zucchini and Tomatoes Perfectly?
Roasting is all about temperature and space. To achieve beautifully roasted veggies, it’s important to spread them out on the baking sheet. Crowding them can lead to steaming instead of roasting.
- First, make sure your oven is fully preheated to 425°F (220°C) before placing the veggies inside.
- After combining the zucchini and tomatoes with olive oil and seasoning, layout the mixture in a single layer. This encourages even roasting.
- Keep an eye on the veggies; they should be tender and the cheese must turn golden brown—this usually takes about 20-25 minutes.
For a burst of flavor, try adding a squeeze of lemon juice just before serving! It’s a simple touch that can brighten everything up even more.
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchini, sliced into sticks
- 1 pint cherry tomatoes, halved (a mix of red, yellow, and orange for color)
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (such as oregano, basil, thyme)
- Salt and pepper to taste
For Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious roasted dish will take about 10 minutes for preparation and approximately 20-25 minutes to roast in the oven. So, you’re looking at a total time of around 35 minutes. Perfect for a quick and tasty side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Set your oven to preheat at 425°F (220°C). This way, it’s nice and hot when you’re ready to roast your veggies.
2. Prepare the Baking Sheet:
Line a large baking sheet with parchment paper. This makes for an easier cleanup later and prevents the veggies from sticking!
3. Mix the Vegetables:
In a large bowl, toss the zucchini sticks and halved cherry tomatoes together. Make sure they’re mixed well because this helps with even cooking.
4. Season the Veggies:
Drizzle the olive oil over the mixed vegetables. Stir them gently to coat everything evenly. Then, sprinkle on the garlic powder, dried herbs, salt, and pepper, tossing again to ensure all the flavors are blended well.
5. Arrange for Roasting:
Spread the zucchini and tomatoes out in a single layer on your prepared baking sheet. This allows them to roast evenly rather than steam.
6. Add the Parmesan:
Now it’s time to make things cheesy! Evenly sprinkle the grated Parmesan cheese over the top of your seasoned vegetables. Yum!
7. Roasting Time:
Pop your baking sheet into the preheated oven and roast for about 20-25 minutes. You want to cook them until the zucchini is tender and the cheese has turned a beautiful golden brown.
8. Finish and Serve:
Once they’re done, carefully take the baking sheet out of the oven and let the veggies cool slightly. Before serving, add a sprinkle of chopped fresh parsley for a pop of color and flavor. Serve warm as a delightful side dish or enjoy it as a light main course!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute zucchini with other vegetables like bell peppers, asparagus, or eggplant. Just keep in mind that different vegetables may have varying cooking times, so check for doneness accordingly.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes to retain the texture of the veggies and cheese.
Can I Make This Recipe Ahead of Time?
Yes! You can prep everything (cut the vegetables, season, and coat in olive oil) a few hours in advance. Just keep them covered in the fridge until you’re ready to roast them. However, it’s best to add the Parmesan cheese right before roasting for optimal texture.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy. For a different cheese flavor, you can use Pecorino Romano or a dairy-free cheese alternative. Just remember that some substitutes may melt differently!
