This roasted Parmesan zucchini and tomatoes dish is a tasty way to enjoy veggies! The zucchini is tender, and the tomatoes are juicy, all covered in a yummy cheese topping that’s simply irresistible.
I love how this dish is quick to make and healthy, yet it feels like a treat. It goes perfectly as a side with just about anything, or you can enjoy it on its own for a light snack!
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are great for this recipe. If zucchinis are not available, try yellow squash or eggplant. They provide a similar texture and absorb flavors well.
Cherry Tomatoes: You can use any small tomatoes, like grape tomatoes. For added color, mix in some halved heirloom tomatoes. They add visual appeal and sweetness!
Parmesan Cheese: Grated Parmesan gives a delightful flavor. If you’re dairy-free, consider using nutritional yeast or a dairy-free cheese alternative. It may not melt the same, but it’ll still add a cheesy taste.
Olive Oil: Extra virgin olive oil is the best choice for flavor. If you’re out, avocado oil works well too, giving a slight nutty taste to the vegetables.
What’s the Best Way to Ensure Zucchini Doesn’t Get Soggy?
To keep your zucchini from becoming mushy, here’s what to do:
- Make sure to cut zucchini into uniform sticks. This helps them cook evenly.
- Coat them lightly with olive oil – too much oil can lead to sogginess.
- Spread them out in a single layer on the baking sheet. Crowding can trap steam, leading to soggy veggies.
- Roast at a higher temperature (425°F) to allow for caramelization, which enhances flavor while keeping them tender.
Try to stir halfway through roasting. This promotes even cooking and browning!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, cut into sticks
- 2 cups cherry tomatoes, halved (mixed colors for visual appeal)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnishing
How Much Time Will You Need?
This delicious Roasted Parmesan Zucchini and Tomatoes recipe will take around 10 minutes to prep and about 25 minutes to roast. In total, you’ll need about 35 minutes to enjoy this colorful and nutritious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make the veggies nice and crispy when they roast!
2. Prepare the Vegetables:
In a large bowl, combine your zucchini sticks and halved cherry tomatoes. These will be the stars of your dish, so make sure they’re fresh and vibrant!
3. Add Olive Oil and Seasoning:
Drizzle the olive oil over the vegetables and give them a good toss to coat them evenly. Then sprinkle the garlic powder, dried oregano, salt, and black pepper over everything. Toss again to ensure every piece gets some flavor!
4. Arrange on Baking Sheet:
Now, spread the seasoned zucchini and tomatoes in a single layer on a baking sheet lined with parchment paper. This helps with both cooking and cleanup!
5. Add Parmesan Cheese:
Evenly distribute the grated Parmesan cheese over the top of the veggies. This will add a delicious, cheesy crust when roasted!
6. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Stir halfway through to ensure everything cooks evenly. You want the zucchini to be tender and the tomatoes to start caramelizing, which brings out their sweetness!
7. Garnish and Serve:
Once they’re done roasting, take them out of the oven and let them cool slightly. Finally, sprinkle with freshly chopped parsley or basil for a pop of color and freshness, then enjoy as a vibrant side to your meal!
Enjoy this delicious and colorful side dish as a perfect complement to your main course!
Can I Use Different Types of Cheese?
Absolutely! If you’re looking for a different flavor, you can substitute Parmesan with Pecorino Romano for a sharper taste or use mozzarella for a creamier texture. Just keep in mind that different cheeses may melt and brown differently, so adjust the cooking time if needed.
What Can I Use Instead of Olive Oil?
If you’re out of olive oil, feel free to use another cooking oil like avocado oil or canola oil. You can also use melted butter for a richer flavor. Just ensure the oil you choose can withstand high temperatures to maintain flavor and nutrition.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply spread them out on a baking sheet and warm in the oven at 350°F (175°C) for about 10-15 minutes to retain some crispiness, or microwave if you prefer a quicker option.
Can I Add Other Vegetables?
Yes! You can easily add other vegetables like bell peppers, red onions, or even asparagus to this dish. Just make sure to cut them into similar-sized pieces for even cooking. Adjust the cooking time as needed, especially for firmer vegetables.
