Why Make This Recipe
Crispy Roasted Zucchini, Squash & Tomato is a delicious and healthy dish perfect for any meal. This recipe highlights the fresh flavors of summer vegetables and transforms them into a crispy, savory side. It’s easy to make and can be enjoyed with many different main courses. Plus, roasting brings out the natural sweetness of the veggies, making it a hit for both kids and adults.
How to Make Crispy Roasted Zucchini, Squash & Tomato
Ingredients:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1–2 tomatoes, sliced
- 2 tbsp olive oil
- 1/4 cup grated parmesan
- Salt & pepper to taste
- Chopped fresh parsley or basil (for garnish)
Directions:
- Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss: In a bowl, mix the sliced zucchini, yellow squash, and tomatoes with olive oil, salt, and pepper.
- Roast: Arrange the vegetable slices in a single layer on the prepared baking sheet. Roast for 18–22 minutes, flipping them halfway through, until they are crispy and golden.
- Finish: Once done, sprinkle the hot veggies with grated parmesan and chopped herbs. Serve immediately!
How to Serve Crispy Roasted Zucchini, Squash & Tomato
Crispy Roasted Zucchini, Squash & Tomato pairs well with grilled meats, pasta dishes, or can even be served on its own as a light snack. You can add it to salads for extra flavor or enjoy it as a topping for a warm crusty bread.
How to Store Crispy Roasted Zucchini, Squash & Tomato
If you have leftovers, let them cool completely. Store the roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for a few minutes to regain some crispiness.
Tips to Make Crispy Roasted Zucchini, Squash & Tomato
- Make sure the vegetable slices are similar in size for even cooking.
- Don’t overcrowd the baking sheet; this ensures they get crispy rather than steam.
- Experiment with different herbs and spices to customize the flavor to your liking.
Variation
For a bit of spice, sprinkle crushed red pepper flakes over the vegetables before roasting. You can also try adding bell peppers or onions for more flavor and texture.
FAQs
Can I use other vegetables?
Yes! Feel free to mix in bell peppers, carrots, or eggplant for a different twist.
Is this dish vegan?
You can easily make this dish vegan by omitting the parmesan cheese or using a dairy-free alternative.
Can I prepare this ahead of time?
You can slice the vegetables and mix them with olive oil earlier in the day. Just store them in the fridge and roast them right before serving.
Crispy Roasted Zucchini, Squash & Tomato
Ingredients
Vegetables
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1-2 tomatoes, sliced Use 1 for milder flavor, 2 for a more pronounced tomato taste.
Flavorings
- 2 tbsp olive oil
- 1/4 cup grated parmesan Optional; can be omitted for a vegan version.
- Salt & pepper to taste
- Chopped fresh parsley or basil (for garnish) Adds color and additional flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Tossing and Roasting
- In a bowl, mix the sliced zucchini, yellow squash, and tomatoes with olive oil, salt, and pepper.
- Arrange the vegetable slices in a single layer on the prepared baking sheet.
- Roast for 18–22 minutes, flipping them halfway through, until they are crispy and golden.
Finishing Touches
- Once done, sprinkle the hot veggies with grated parmesan and chopped herbs. Serve immediately!