Roasted Garlic-Parmesan Zucchini & Tomatoes

Roasted Garlic-Parmesan Zucchini & Tomatoes

Break out the summer veggies for a delectable side dish.

Break out the summer veggies and whip up some lovely roasted garlic-parmesan zucchini and tomatoes for a delectable side dish or a vegetarian lunch! Fresh zucchini and tomatoes are thinly sliced, then oven-roasted with olive oil, garlic, parmesan and herbs for a crispy-on-the-outside, soft-on-the-inside texture. This is true roasting magic!

roasted tomato recipe 1

Ingredients list for the Roasted Garlic-Parmesan Zucchini and Tomatoes

  • 2 small zucchini, cut into thin slices
  • 4 tomatoes, sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 1/4 teaspoon Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup grated Parmesan cheese
  • Fresh chopped parsley, for garnish (optional)
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roasted zucchini 1

roasted zucchini recipe

summer vegetables

roasted tomato

roasted vegetables

Directions

1. Preheat your oven to 400°F (200°C). Oil a round baking dish with bit of olive oil.

2. In a small bowl whisk together olive oil, garlic and Italian seasoning. Place zucchini and tomatoes in a large mixing bowl. Pour olive oil mixture over  and gently toss to evenly coat.

3. Arrange zucchini and tomatoes in the prepared baking dish, forming a spiral into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top.

4. Roast in the preheated oven for 20 – 25 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm. Enjoy!

roasted summer vegetables

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