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!!!
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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)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
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!
Photo credit: © Eatwell101.com
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