This roasted parmesan zucchini and tomatoes dish is super easy and bursting with flavor! The zucchini gets golden and tender, while the tomatoes pop with sweetness, all topped with cheesy goodness.
I love how this dish makes my kitchen smell amazing. Plus, it pairs perfectly with just about anything. Grab a fork, because you might want to eat it straight from the pan! 😄
Key Ingredients & Substitutions
Zucchini: These are the star of the dish. If you can’t find zucchini, try yellow squash or even eggplant. Both bring a nice texture and can absorb the flavors well.
Cherry Tomatoes: I love using a mix of colors for a visual treat. If cherry tomatoes aren’t available, you can substitute with regular tomatoes chopped into smaller pieces. Just keep an eye on cooking time!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you’re looking for a dairy-free option, nutritional yeast offers a cheesy flavor. Or try using Pecorino Romano for a sharper taste!
Olive Oil: Extra virgin olive oil is ideal for roasting. If you need a lighter option, avocado oil works just as well. Both will keep your veggies deliciously moist.
Herbs: I recommend using fresh herbs if you have them. They add a brighter flavor. Feel free to switch dried oregano and basil with thyme or Italian seasoning for variety.
How Do I Achieve the Best Roasting Results?
Roasting veggies perfectly is key to making this dish flavorful. Follow these steps for great results:
- Preheat your oven to 425°F (220°C) before adding the veggies. This helps them roast evenly.
- Cut the zucchini into sticks that are all about the same size for uniform cooking. Uneven pieces can lead to some being overcooked while others stay crunchy.
- Arrange the veggies in a single layer on the baking sheet. Crowding can cause steaming instead of roasting.
- Don’t skip tossing the veggies in oil and seasonings! It ensures every piece gets coated for maximum flavor.
- Keep an eye on the roasting time. Start checking at 20 minutes; they should be tender and caramelized.
How to Make Roasted Parmesan Zucchini and Tomatoes?
Ingredients You’ll Need:
For the Vegetables:
- 3 medium zucchinis, sliced into sticks
- 2 cups cherry tomatoes, halved (mixed colors if desired)
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
For the Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 20-25 minutes to roast in the oven. So, you’ll be enjoying this delicious side dish in about 35 minutes total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This will get it nice and hot for roasting the veggies.
2. Prepare the Vegetables:
Take a large baking sheet and add the sliced zucchini and halved cherry tomatoes. Spread them out so they aren’t overlapping too much. This helps them roast evenly!
3. Season the Vegetables:
Drizzle the olive oil over the veggies. Then, sprinkle on the garlic powder, dried oregano, dried basil, salt, and black pepper. Toss everything together with your hands or a spatula until all the veggies are nicely coated in the oil and spices.
4. Add the Parmesan Cheese:
Now, sprinkle the grated Parmesan cheese evenly over the top of the zucchini and tomatoes. This will give them a lovely cheesy crust as they roast!
5. Roast in the Oven:
Place the baking sheet in the preheated oven and roast for about 20-25 minutes. You’ll know they’re ready when the zucchini is tender and the tomatoes are starting to caramelize. Keep an eye on them towards the end!
6. Cool and Garnish:
Once done, take them out and let them cool for a few minutes. If you like, sprinkle some fresh chopped parsley on top for a beautiful finish.
7. Serve and Enjoy!
Your Roasted Parmesan Zucchini and Tomatoes are now ready! Serve them warm as a tasty side dish or toss them on top of cooked grains or pasta for a delightful meal. Enjoy every bite!
Can I Use Frozen Zucchini or Tomatoes for This Recipe?
While fresh zucchini and tomatoes are best for roasting, if you only have frozen ones, you can use them! Just make sure to thaw them completely and drain any excess water to avoid soggy vegetables. Pat them dry with paper towels before seasoning and roasting.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a cheese alternative, you can use Pecorino Romano or nutritional yeast for a dairy-free option. If using nutritional yeast, sprinkle about 1/4 cup over the vegetables for a cheesy flavor without the fat!
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the zucchini and tomatoes and toss them with olive oil and spices, then store them in the fridge for up to 2 days. Just add the Parmesan right before roasting. This makes it super quick to pop in the oven when you’re ready!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or in the microwave until warmed through. Note that reheating may make them slightly softer, but they’ll still be delicious!
