Why Make This Recipe
Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan is a simple and delicious dish that brings out the best in fresh vegetables. This recipe is perfect for those looking to enjoy a healthy side dish or a light meal. The combination of zucchini, squash, and tomatoes roasted to perfection, paired with the savory flavor of Parmesan cheese, creates a delightful and satisfying experience. Plus, it’s easy to make and can be served alongside any main dish!
How to Make Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
Ingredients
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 2–3 Roma tomatoes, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese, for sprinkling
Directions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sliced zucchini, yellow squash, and tomatoes with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for about 20-25 minutes, or until the vegetables are tender and golden brown.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly. Serve warm.
How to Serve Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
This dish can be served as a side with grilled chicken, fish, or a hearty pasta. You can also enjoy it on its own as a light lunch or dinner. It makes for a colorful and healthy addition to any meal.
How to Store Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
To store leftovers, let the dish cool completely, then place it in an airtight container. You can keep it in the fridge for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
- For extra crispiness, make sure the vegetables are spread out in a single layer on the baking sheet.
- Try adding other vegetables like bell peppers or red onion for more flavor.
- Adjust the amount of Parmesan to your taste—more cheese adds a richer flavor!
Variation
You can swap the Parmesan cheese for a dairy-free alternative if you prefer. Adding herbs like thyme or rosemary can also give it an extra boost of flavor.
FAQs
1. Can I use different vegetables?
Yes, you can use other vegetables like bell peppers, asparagus, or even mushrooms for a different taste.
2. How do I make this dish vegan?
Simply omit the Parmesan cheese or use a vegan cheese substitute for a delicious vegan option.
3. Can I prepare this dish ahead of time?
Yes, you can slice the vegetables and toss them with oil and seasoning a few hours in advance. Just roast them when you’re ready to serve!
Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
Ingredients
Vegetables
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 2-3 Roma tomatoes, sliced into 1/4-inch rounds
Seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Topping
- Parmesan cheese, for sprinkling
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sliced zucchini, yellow squash, and tomatoes with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
Roasting
- Roast for about 20-25 minutes, or until the vegetables are tender and golden brown.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly. Serve warm.