This roasted parmesan zucchini and tomatoes dish is a simple and tasty side! With fresh veggies coated in a crispy layer of cheese, it’s hard not to love it!
You can whip this up in no time and enjoy it warm, or even cold as leftovers. I sometimes toss in a sprinkle of herbs to jazz it up. Who knew veggies could be so fun? 😄
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are the star here. If you can’t find them, yellow squash works well too. They have a similar texture and mild taste.
Cherry Tomatoes: I love using mixed-color cherry tomatoes for a pop of color, but any tomatoes can work! Consider grape tomatoes or even regular tomatoes cut into chunks if you prefer.
Parmesan Cheese: Grated fresh Parmesan gives the best flavor. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy taste, or use a vegan Parmesan substitute.
Olive Oil: Olive oil brings richness. If you need an alternative, avocado oil is a great choice due to its high smoke point and mild flavor.
Herbs and Spices: Garlic powder is great for simplicity, but you can replace it with fresh minced garlic if you have it. For herbs, fresh basil or oregano can elevate the flavor even more!
How Do You Get Perfectly Roasted Vegetables?
Roasting vegetables to perfection requires a few key techniques. The goal is to enhance their natural sweetness and ensure even cooking.
- Even Layering: Spread your zucchini and tomatoes in a single layer on the baking sheet. This helps them roast evenly instead of steaming.
- High Heat: Roasting at 425°F (220°C) is key. The high heat caramelizes the vegetables, creating those lovely brown edges.
- Tossing Ingredients: Make sure to toss the veggies well in the bowl, so they’re evenly coated with oil and seasonings. This allows for better flavor distribution.
- Check for Doneness: Keep an eye on them toward the end of roasting. Zucchini should be tender and slightly golden, while tomatoes should be soft and bursting.
Following these steps will help you achieve beautifully roasted zucchini and tomatoes every time!
How to Make Roasted Parmesan Zucchini And Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, cut into 1-inch sticks
- 2 cups cherry tomatoes, halved (mixed colors for visual appeal)
For the Coating:
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (such as oregano and basil)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 20-25 minutes to roast in the oven. So, you’re looking at about 35 minutes total. It’s a quick and easy way to enjoy healthy veggies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This way, it’s nice and hot when you’re ready to roast the veggies.
2. Prepare the Vegetables:
In a large mixing bowl, take your zucchini sticks and halved cherry tomatoes. This is where the colorful fun begins! Combine them well in the bowl.
3. Add the Flavor:
Drizzle the olive oil over your vegetables. Then, sprinkle in the garlic powder, Italian herbs, salt, and pepper. Now, get in there and toss everything together! Make sure each piece of veggie is coated with that yummy mixture.
4. Spread on a Baking Sheet:
Take a large baking sheet and spread your zucchini and tomatoes out in an even layer. This helps them roast nicely without steaming!
5. Add the Parmesan:
Now for the best part—sprinkle the grated Parmesan cheese generously over the top of the vegetables. This will get all melty and delicious as it roasts.
6. Roast the Veggies:
Pop the baking sheet in the preheated oven and roast for about 20-25 minutes. Keep an eye on them until the zucchini is tender and the tomatoes are caramelized. Yum!
7. Garnish and Serve:
Once they’re done roasting, carefully take them out of the oven and let them cool slightly. While they’re still warm, sprinkle the fresh chopped parsley on top for a pop of color and freshness.
8. Enjoy:
Serve your Roasted Parmesan Zucchini and Tomatoes warm as a delightful side dish, or mix them into salads and grain bowls for an extra flavor boost. Enjoy your tasty creation!
Can I Use Different Types of Cheese?
Absolutely! You can substitute Parmesan cheese with other cheeses like Pecorino Romano or even a vegan cheese alternative if you’re looking for a dairy-free option. Just keep in mind that the flavor and texture might vary, so adjust according to your taste!
What If I Don’t Have Cherry Tomatoes?
No worries! You can use regular tomatoes, just cut them into smaller pieces to match the size of cherry tomatoes. Alternatively, roasted bell peppers or even sun-dried tomatoes can add a different but delicious flavor profile to the dish!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, though keep in mind that the texture may change slightly. Adding a sprinkle of fresh cheese can revive the flavors when reheating!
Can I Make This Recipe Vegan?
Definitely! Simply omit the Parmesan cheese or use a plant-based parmesan substitute. You can also enhance the dish with nutritional yeast for a cheesy flavor without the dairy.
