Oven Roasted Zucchini Squash Tomatoes

This colorful medley of zucchini squash and tomatoes roasted with garlic olive oil and Italian herbs finished with Parmesan cheese brings summer flavors straight to your table. It makes a simple flavorful side that complements many meals and brightens up any dinner.

I first made this on a warm summer evening and loved how easily it transformed humble ingredients into a vibrant dish everyone enjoyed

Ingredients

• 2 small zucchini about 1 pound sliced half an inch thick: for tender texture and mild flavor choose firm fresh zucchini with glossy skin
• 2 small yellow squash about 1 pound sliced half an inch thick: offers a delicate sweetness and pairs well with zucchini
• 14 ounces small Campari tomatoes halved: their juicy bright flavor balances the roasted vegetables pick ripe tomatoes with smooth skin
• 3 tablespoons olive oil: to coat the vegetables and carry the herbs use good quality extra virgin olive oil for best flavor
• 4 cloves garlic minced about one and a half tablespoons: provides a fragrant pungent depth freshly minced garlic works best
• 1 and a quarter teaspoons Italian seasoning: blends classic herbs like oregano basil and thyme opt for a balanced seasoning mix
• Salt and freshly ground black pepper to taste: seasoning brings out the natural flavors adjust according to preference
• 1 cup finely shredded Parmesan cheese about 2.4 ounces: adds a salty nutty richness freshly grated Parmesan melts and browns beautifully
• Fresh or dried parsley optional: garnish for a pop of color and fresh herb aroma

Step by Step Instructions

Preheat the oven:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet approximately 18 by 13 inches with parchment paper or foil for easy cleanup and to prevent sticking.

Make the garlic oil infusion:

In a small bowl whisk together the olive oil minced garlic and Italian seasoning. Let this mixture rest for 5 to 10 minutes so the flavors meld and the garlic infuses the oil deeply.

Toss the vegetables:

Place the sliced zucchini yellow squash and halved tomatoes in a large mixing bowl. Pour the garlic oil mixture over them. Toss gently but thoroughly to ensure all pieces are evenly coated with the flavorful oil.

Arrange and season:

Spread the vegetables in a single even layer on the prepared baking sheet. Season generously with salt and freshly ground black pepper to enhance the natural sweetness and balance of the vegetables.

Add the cheese topping:

Sprinkle the shredded Parmesan cheese evenly over the spread vegetables creating a flavorful crust as it roasts.

Roast until tender and golden:

Place the baking sheet in the oven and roast for 25 to 30 minutes. The vegetables should become tender and the Parmesan will turn a beautiful golden brown with slightly crisp edges.

Garnish and serve:

Remove from the oven and if desired sprinkle fresh or dried parsley over the top. Serve immediately to enjoy the cheese crispness and the full bright flavors of the roasted vegetables.

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I love how the roasting caramelizes the vegetables naturally intensifying their sweetness while the cheese adds a savory finish creating a dish that feels both comforting and fresh

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a preheated oven or air fryer to maintain the crispness of the Parmesan topping and prevent the vegetables from becoming soggy. Avoid microwaving as it tends to soften the texture too much.

Ingredient Substitutions

If you cannot find Campari tomatoes cherry or grape tomatoes work well as they provide similar sweetness and size. For a sharper flavor swap Parmesan for Pecorino Romano cheese. To add a spicy kick stir some red pepper flakes into the garlic oil before tossing with the vegetables.

Serving Suggestions

These roasted vegetables make a perfect side for grilled meats or fish. They also pair wonderfully with pasta dishes or as a topping for grain bowls with quinoa or farro. Serve alongside crusty bread to soak up any delicious juices left on the baking sheet.

Cultural Context

Roasting vegetables with garlic and herbs is a classic technique in Italian cooking emphasizing seasonal fresh produce and simple ingredients. Parmesan cheese adds a distinctive regional character from Italy’s Emilia-Romagna region known for its rich umami flavor. This dish celebrates Mediterranean freshness with a rustic home-cooked feel.

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Common Recipe Questions

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano offers a saltier alternative that works well for this dish.

→ What tomatoes work best for roasting?

Campari tomatoes are ideal, but cherry or grape tomatoes can be used as substitutes.

→ How do I infuse more flavor into the garlic oil?

Let the olive oil, garlic, and Italian seasoning sit together for 5–10 minutes before tossing with vegetables.

→ Can I add heat to this vegetable roast?

Yes, adding red pepper flakes to the garlic oil adds a nice spicy kick.

→ What are good serving suggestions?

Pair with grilled meats, pasta, or grain bowls to create a complete meal.