Oven Roasted Zucchini Squash Tomatoes (Print-Friendly Version)

Roasted zucchini, squash, and tomatoes tossed with garlic, herbs, and Parmesan cheese.

# What You'll Need:

→ Vegetables

01 - 2 small zucchini (1 lb), sliced 1/2 inch thick
02 - 2 small yellow squash (1 lb), sliced 1/2 inch thick
03 - 14 oz small Campari tomatoes, halved

→ Seasoning & Oils

04 - 3 tbsp olive oil
05 - 4 cloves garlic, minced (1 1/2 tbsp)
06 - 1 1/4 tsp Italian seasoning
07 - Salt and freshly ground black pepper, to taste

→ Cheese & Garnish

08 - 1 cup (2.4 oz) finely shredded Parmesan cheese
09 - Fresh or dried parsley for garnish (optional)

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line an 18×13-inch baking sheet with parchment paper or foil.
02 - Whisk olive oil, minced garlic, and Italian seasoning together. Let sit for 5–10 minutes to infuse flavors.
03 - Combine zucchini, squash, and tomatoes in a large bowl. Pour garlic oil over and toss to coat evenly.
04 - Spread vegetables in a single layer on prepared baking sheet. Season with salt and pepper to taste.
05 - Sprinkle shredded Parmesan evenly over the vegetables.
06 - Roast for 25–30 minutes until vegetables are tender and Parmesan turns golden brown.
07 - Garnish with parsley if desired and serve immediately.

# Additional Tips:

01 - Substitute Parmesan with Pecorino Romano for a saltier flavor.
02 - Add red pepper flakes to garlic oil for a spicy variation.
03 - Reheat leftovers in oven or air fryer to maintain crispness.
04 - Cherry or grape tomatoes can replace Campari tomatoes if needed.
05 - Pairs well with grilled meats, pasta, or grain bowls for a full meal.

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