A simple, colorful side dish that bursts with flavor and crispy, cheesy goodness! Perfect for weeknights or holiday tables, this roasted veggie medley comes together easily and delivers big on taste with minimal effort.
Ingredients (Serves 6)
- 3 tablespoons olive oil
- 2 small zucchini, sliced into ½-inch rounds
- 2 small yellow squash, sliced into ½-inch rounds
- 1¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 oz small tomatoes (Flavorino or Campari), halved
- 1 cup finely shredded Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley (fresh or dried), for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
- In a small bowl, mix the olive oil, garlic, and Italian seasoning. Let it sit for 5–10 minutes to infuse.
- In a large mixing bowl, toss the zucchini, squash, and tomatoes with the oil mixture until evenly coated.
- Spread the veggies out in a single layer on the prepared baking sheet. Season with salt and pepper.
- Sprinkle the Parmesan evenly over the top.
- Roast for 25–30 minutes, or until the vegetables are tender and the cheese is golden and crisp.
- Garnish with chopped parsley and serve warm.
Variation
- Add red onion or bell pepper for extra color and sweetness: Thinly slice half a red onion or a bell pepper and roast it with the other vegetables. They caramelize beautifully and add a subtle sweetness that balances the acidity of the tomatoes.
- Make it spicy with crushed red pepper flakes or chili oil: A pinch of crushed red pepper flakes in the olive oil mix gives this dish a gentle kick. For even more depth, try a drizzle of chili oil just before serving.
- Swap the Parmesan for another cheese: Shredded mozzarella will melt into a gooey layer, while crumbled feta will bring a tangy, salty contrast. You can also try Pecorino Romano for a sharper, more intense flavor.
Cooking Notes
- Slice the vegetables evenly for uniform cooking: Aim for consistent ½-inch rounds so everything roasts at the same rate. Thicker pieces may undercook while thinner ones may burn.
- Let the oil and garlic mixture sit before tossing: Giving the olive oil mixture 5–10 minutes to rest allows the garlic and Italian herbs to infuse the oil, enhancing the overall flavor of the vegetables.
- Use convection if available for extra crispiness: If your oven has a convection setting, use it to promote even roasting and a slightly crispier edge on the vegetables and cheese.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal: The fresh, savory flavors of the veggies complement simple grilled proteins perfectly, try lemon herb chicken or a garlic-butter salmon filet.
- Serve over rice, couscous, or quinoa to make it a vegetarian main: Scoop the roasted vegetables over a warm grain bowl and top with an extra sprinkle of cheese or a dollop of pesto for a satisfying, meatless dinner.
- Add a drizzle of balsamic glaze for a touch of sweetness: Just before serving, a light balsamic reduction adds a rich, tangy contrast that pairs beautifully with the roasted veggies and Parmesan.
Tips
- Use freshly grated Parmesan for best texture and flavor: Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting and browning as nicely. Grate your own for the crispiest, most flavorful finish.
- Don’t overcrowd the baking sheet: Give the vegetables enough room to roast, not steam. If needed, use two sheets to ensure they roast in a single layer and develop those delicious golden edges.
- Line the baking sheet for easy cleanup: Foil or parchment paper helps prevent sticking and makes cleanup a breeze, especially useful if the cheese gets crispy and caramelized on the pan.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving — estimated)
- Calories: 160
- Protein: 6g
- Sodium: 250mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can prep the veggies and oil mixture a few hours ahead and store them separately in the fridge. When ready to roast, just toss and go. Reheat leftovers in the oven or air fryer to keep them crisp. - Can I use different vegetables?
Absolutely. This recipe is very flexible. Try adding mushrooms, red onions, eggplant, or asparagus. Just make sure all veggies are cut to a similar size so they roast evenly. - What’s the best way to store leftovers?
Let the veggies cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop to bring back some of that roasted texture. - Is this recipe gluten-free?
Yes! This dish is naturally gluten-free. Just double-check any seasoning blends (like Italian seasoning) to ensure there are no hidden additives if you’re cooking for someone with celiac disease or a gluten sensitivity.
Conclusion
This Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan is everything you want in a weeknight side, quick to prep, vibrant, full of flavor, and topped with irresistible golden cheese. Whether served alongside grilled mains or enjoyed as a hearty vegetarian bowl, it’s sure to become a favorite in your rotation. Feel free to make it your own with a few swaps or additions, this is one of those dishes that’s as flexible as it is delicious.
Print
Oven Roasted Zucchini, Squash, and Tomatoes with Parmesan
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A simple, colorful side dish that bursts with flavor and crispy, cheesy goodness! Perfect for weeknights or holiday tables, this roasted veggie medley comes together easily and delivers big on taste with minimal effort.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 small zucchini, sliced into ½-inch rounds
- 2 small yellow squash, sliced into ½-inch rounds
- 1¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 oz small tomatoes (Flavorino or Campari), halved
- 1 cup finely shredded Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley (fresh or dried), for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
- In a small bowl, mix the olive oil, garlic, and Italian seasoning. Let it sit for 5–10 minutes to infuse.
- In a large mixing bowl, toss the zucchini, squash, and tomatoes with the oil mixture until evenly coated.
- Spread the veggies out in a single layer on the prepared baking sheet. Season with salt and pepper.
- Sprinkle the Parmesan evenly over the top.
- Roast for 25–30 minutes, or until the vegetables are tender and the cheese is golden and crisp.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, try a squeeze of fresh lemon juice just before serving.
- Swap Parmesan for Pecorino Romano for a sharper, saltier bite.
- Add red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~160
- Sugar: ~3g
- Sodium: ~250mg
- Fat: ~12g
- Saturated Fat: ~3.5g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~6g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~10mg