Roasted garlic Parmesan zucchini, squash and tomatoes is an easy summer sheet-pan side: rounds of zucchini and yellow squash and halved cherry tomatoes tossed with olive oil, garlic and Parmesan, then roasted at 400°F until tender and caramelized at the edges. Fresh basil or parsley finishes it. It takes 35 minutes and serves 4.
How to make it: Slice the zucchini and squash into ¼-inch rounds and halve the tomatoes. Toss them with the garlic, olive oil, Parmesan, salt and pepper, spread them in a single layer and roast 20 to 25 minutes, stirring halfway. Top with fresh herbs.
Why You’ll Love It
- One pan: toss, spread, roast.
- Summer garden side: uses zucchini, squash and tomatoes at their best.
- Cheesy and garlicky: Parmesan turns golden and nutty in the oven.
- Goes with anything: grilled chicken, fish, steak or pasta.
Ingredient Notes
Zucchini and yellow squash: 2 medium of each, sliced into ¼-inch rounds. Medium squash have fewer seeds and less water than very large ones.
Cherry tomatoes: 1 pint, halved. They soften and get jammy in the oven.
Garlic: 4 cloves, minced.
Olive oil: 2 tablespoons to coat everything.
Parmesan: ¼ cup grated. It melts into the vegetables and browns on the edges.
Salt, pepper and fresh herbs: basil or parsley to finish.
More recipes you might like
Ingredients
- 2 medium zucchini, sliced into rounds
- 2 medium yellow squash, sliced into rounds
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh herbs, as desired (basil or parsley), for garnish
How to Make Roasted Zucchini, Squash and Tomatoes
1. Heat the oven. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Slice. Slice the zucchini and yellow squash into ¼-inch rounds. Halve the cherry tomatoes.
3. Toss. In a large mixing bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes. Add the minced garlic, 2 tablespoons of olive oil, and ¼ cup of grated Parmesan cheese. Toss gently to coat the vegetables evenly.
4. Season. Season with salt and pepper to taste. Toss the vegetables again to distribute the seasoning evenly.
5. Spread. Spread the seasoned vegetables in a single layer on the prepared baking sheet for even roasting.
6. Roast. Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking to ensure even caramelization. The vegetables should be tender and slightly caramelized when done.
7. Garnish. Remove from the oven and transfer to a serving dish. Garnish with freshly chopped basil or parsley for added freshness and color.
How to Make Crispy Roasted Zucchini and Squash
Zucchini and summer squash are mostly water, so the goal is to let that water evaporate instead of pooling. Use a hot oven, spread the slices in a single layer with space between them, and use two pans if they overlap. Slices about ¼ inch thick brown at the edges while the centers turn tender. Salt them right before roasting, not long before, so they don’t weep. A sprinkle of extra Parmesan in the last few minutes adds a crisp, golden top.
Common Mistakes When Roasting Zucchini
- Crowding the pan. Overlapping slices steam and turn soggy.
- Cutting too thin. Very thin slices shrivel and burn before they brown.
- Low oven heat. It draws out water without browning.
- Overcooking. Pull them when tender with golden edges; they keep softening on the hot pan.
Make It a Meal
This side easily turns into a light main dish. Toss the hot roasted vegetables with cooked pasta, a splash of the pasta water and extra Parmesan. Spoon them over rice or quinoa with a fried egg on top. Or roast a pound of shrimp or sliced chicken sausage on a second pan and serve everything together. The jammy tomatoes and garlic make a quick sauce on their own.
Should I Peel Squash and Zucchini Before Roasting?
No. The thin skin of zucchini and yellow squash is tender and edible, and it helps the slices hold their shape and color in the oven. Just wash them, trim the ends and slice.
Variations
- Italian seasoning: add a teaspoon with the oil and garlic.
- Onion: add sliced red onion for sweetness.
- Mozzarella: sprinkle shredded mozzarella on top near the end of roasting.
- Balsamic: drizzle with balsamic glaze before serving.
- Heat: add a pinch of red pepper flakes.
Another way to serve yellow squash is Squash Casserole with Cream of Chicken Soup, with cheddar in a creamy sauce.
If you like the garlic and Parmesan here, try Zucchini and Squash Au Gratin for zucchini and yellow squash with a crisp panko topping.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in a hot oven or skillet; the microwave makes them softer. Leftovers are good tossed with pasta or folded into an omelet.
What to Serve With It
Serve it with grilled chicken, salmon, steak, pork chops or a bowl of pasta.
More vegetable sides: skillet zucchini and mushrooms, patty pan squash, baked zucchini fries, garlic herb roasted potatoes, carrots and zucchini, roasted asparagus and carrots and roasted balsamic Brussels sprouts with feta.
Frequently Asked Questions
How do you bake zucchini and tomatoes with Parmesan?
Toss the sliced vegetables with olive oil, garlic and Parmesan and roast at 400°F for 20 to 25 minutes, stirring halfway.
Should I peel squash and zucchini before roasting?
No. The skin is thin and tender.
What are the common mistakes when roasting zucchini?
Crowding the pan, cutting the slices too thin and roasting at too low a heat.
How do I keep roasted zucchini from getting soggy?
Spread it in one layer, use a hot oven and salt it just before roasting.
Can I use regular tomatoes?
Yes. Cut them into chunks; they release more juice than cherry tomatoes.
Can I make it ahead?
Slice the vegetables a few hours ahead and refrigerate them, then toss and roast just before serving.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Slice evenly, give the vegetables room on the pan and roast in a hot oven. If you add mozzarella or a balsamic drizzle, tell me in the comments how it turned out.
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 medium zucchini sliced into rounds
- 2 medium yellow squash sliced into rounds
- 1 pint cherry tomatoes halved
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- to taste salt and pepper
- as desired fresh herbs such as basil or parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Slice the zucchini and yellow squash into ¼-inch rounds. Halve the cherry tomatoes.
- In a large mixing bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes. Add the minced garlic, 2 tablespoons of olive oil, and ¼ cup of grated Parmesan cheese. Toss gently to coat the vegetables evenly.
- Season with salt and pepper to taste. Toss the vegetables again to distribute the seasoning evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet for even roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking to ensure even caramelization. The vegetables should be tender and slightly caramelized when done.
- Remove from the oven and transfer to a serving dish. Garnish with freshly chopped basil or parsley for added freshness and color.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
