Crispy Roasted Zucchini, Squash & Tomato
A delicious and healthy dish made with fresh summer vegetables, roasted to crispy perfection.
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness. 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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 5g
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