This dish features tender zucchini and juicy tomatoes, all roasted to perfection with a sprinkle of Parmesan cheese. It’s a tasty side that’s super easy to make!
Plus, nothing beats that cheesy aroma wafting through the kitchen! I love serving this with grilled chicken—it makes dinner feel fancy without all the fuss.
Key Ingredients & Substitutions
Zucchini: I love medium zucchinis for this dish because they hold their shape during roasting. If you’re out of zucchini, you can use summer squash or eggplant as alternatives.
Cherry Tomatoes: The mixed colors add beautiful visual appeal! If cherry tomatoes are out of season, you can use regular tomatoes, just chop them into similar sizes to ensure even cooking.
Parmesan Cheese: Grated Parmesan is key for that cheesy, salty flavor. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy taste, or use vegan Parmesan if you prefer!
Olive Oil: Olive oil adds flavor and helps with roasting. You could substitute avocado oil or melted coconut oil, but I’d stick with olive oil if possible for its taste.
How Do I Make Sure My Vegetables Roast Perfectly?
Roasting veggies seems simple, but there are a few tips to get them just right! The trick is to maximize flavor and texture.
- Ensure the oven is preheated before putting veggies in. This helps them roast and caramelize rather than just steam.
- Spread the zucchini and tomatoes in a single layer on the baking sheet. Overcrowding can lead to steaming, not roasting!
- Toss the veggies well in the olive oil and seasonings to make sure every bite is flavorful.
- Check for doneness at the 20-minute mark. You want the zucchini tender and the tomatoes softened with some caramelization—watch closely!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, sliced into thick sticks
- 2 cups cherry tomatoes, halved (mixed colors if available)
For Seasoning and Topping:
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious side dish takes about 10 minutes to prep and 20-25 minutes to cook in the oven. You’ll be enjoying these roasted veggies in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the vegetables roast perfectly, giving them a nice flavor and texture.
2. Prepare the Vegetables:
In a large mixing bowl, combine the sliced zucchini and halved cherry tomatoes. Make sure they are in a big enough bowl to leave some space for mixing!
3. Season the Veggies:
Drizzle the olive oil over the zucchini and tomatoes. Then, sprinkle on the garlic powder, onion powder, oregano, salt, and black pepper. Toss everything together gently until the vegetables are well coated with the oil and seasonings. This is where all the flavors come together!
4. Arrange on a Baking Sheet:
Spread the seasoned zucchini and tomatoes in a single layer on a baking sheet. Make sure they have enough space, so they roast rather than steam!
5. Add the Parmesan Cheese:
Sprinkle the grated Parmesan cheese evenly over the top of the vegetables. This will create a lovely cheesy crust as it roasts.
6. Roast in the Oven:
Pop the baking sheet into the preheated oven and roast for about 20-25 minutes. You’ll want to check on them to see if the zucchini is tender and the tomatoes are caramelized. They’ll smell amazing!
7. Garnish and Serve:
Once roasted, remove the baking sheet from the oven and garnish the vegetables with chopped fresh parsley for a fresh touch. You can serve them warm as a side dish or over pasta for a simple, light main course. Enjoy your delicious roasted Parmesan zucchini and tomatoes!
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and cherry tomatoes are delicious, you can also use other veggies like bell peppers, eggplant, or asparagus. Just make sure to adjust the baking time depending on the vegetables you choose, as some may require longer or shorter cooking times.
What If I Don’t Have Parmesan Cheese?
No problem! You can substitute with other cheeses such as Pecorino Romano, Gruyère, or even a dairy-free cheese alternative if you’re looking for a vegan option. Just keep in mind the flavor might change slightly, but it will still be tasty!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven for about 10 minutes at 350°F (175°C) to retain their crispy texture. Microwaving is also an option, but they may become a bit soggy.
Can I Make This Recipe Ahead of Time?
You can prepare the veggies and mix them with the spices and oil in advance, then store them in the fridge until you’re ready to roast them. Just try to cook them fresh for the best flavor and texture, ideally within 24 hours of prep.
