Roasted Garlic-parmesan Zucchini, Squash And Tomatoes Recipe
Some recipes just scream summer, don’t they? This roasted garlic-parmesan zucchini, squash, and tomatoes dish is exactly that. It’s light yet satisfying, packed with fresh flavors, and incredibly easy to make. Whether you need a simple side dish for a weeknight dinner or something special for a summer gathering, this one never disappoints. The roasted garlic, melted parmesan, and caramelized edges of the veggies make every bite downright irresistible.
A little story from my kitchen
I remember the first time I made this dish. It was mid-summer, and my backyard garden was overflowing with zucchini and tomatoes. Every year, I get a little too ambitious with my planting, and by July, I’m practically drowning in squash. One evening, after harvesting a basket full of vegetables, I realized I needed a quick and tasty way to use them up.
I threw them on a baking sheet, tossed them with olive oil and garlic, and sprinkled a generous handful of parmesan on top. Into the oven they went, and 30 minutes later, I had a golden, cheesy, and aromatic dish that disappeared from the table in minutes. My husband, who usually isn’t the biggest fan of zucchini, went back for seconds. That’s when I knew I had a winner.
A bit of history on roasted veggies
Roasting vegetables is one of the oldest cooking methods, dating back to ancient times when people cooked over open flames. The magic of roasting comes from caramelization, which enhances natural sweetness while deepening flavors. In Mediterranean cuisine, vegetables like zucchini, squash, and tomatoes have long been staples, often paired with olive oil, garlic, and herbs. Parmesan cheese, originating from Italy, adds a nutty, salty richness that makes this dish even more delicious.
Let’s talk ingredients: fresh, flavorful, and simple
- Zucchini and yellow squash: These mild, slightly sweet vegetables soak up all the seasoning and develop a golden, tender texture when roasted. If you don’t have both, you can use just one type, or even swap in eggplant or bell peppers.
- Tomatoes: Small, juicy tomatoes like Flavorino or Campari add a pop of acidity and sweetness. Cherry or grape tomatoes work well too.
- Olive oil: Helps the vegetables roast beautifully while adding a rich, slightly peppery flavor. For a twist, try infused garlic or basil olive oil.
- Garlic: Freshly minced garlic brings bold, aromatic depth to the dish. If you love garlic, don’t hold back!
- Italian seasoning: A blend of basil, oregano, thyme, and rosemary gives this dish a Mediterranean flair. Feel free to mix your own dried herbs.
- Parmesan cheese: The star of the show! It melts into a crispy, golden topping that enhances the natural flavors of the veggies. Pecorino Romano is a great substitute if you want a sharper taste.
- Salt and pepper: Essential for bringing out the flavors. Freshly ground black pepper adds a subtle heat.
- Parsley: A fresh, vibrant garnish that adds a pop of color and a mild, herbal touch.

Kitchen tools: what you need (and what you can skip)
You don’t need anything fancy for this recipe, but a few key tools make the process easier:
- A sharp knife: You’ll be slicing the veggies into uniform pieces for even cooking.
- A large mixing bowl: Tossing everything together ensures the seasoning coats the veggies evenly.
- A baking sheet: A large, rimmed sheet pan prevents juices from spilling over. Lining it with parchment paper or foil makes cleanup a breeze.
- A small whisk or spoon: To mix the olive oil, garlic, and seasoning together.
Step-by-step: how to make roasted garlic-parmesan zucchini, squash, and tomatoes
- Preheat and prep – Set your oven to 400°F. Line a large baking sheet with parchment paper or foil to make cleanup easier.
- Mix the seasoning – In a small bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let it sit for a few minutes so the flavors can infuse.
- Toss the veggies – In a large bowl, combine the sliced zucchini, squash, and halved tomatoes. Pour the seasoned olive oil over them and toss gently to coat everything evenly.
- Spread it out – Arrange the vegetables in a single layer on the baking sheet. This ensures they roast properly instead of steaming. Sprinkle with salt and pepper.
- Add the cheese – Generously sprinkle the shredded parmesan over the top of each vegetable slice.
- Roast to perfection – Bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden brown. If you like extra crispy cheese, broil for the last 2 minutes.
- Garnish and serve – Sprinkle with fresh or dried parsley and serve warm.

Variations and adaptations
- Make it vegan: Skip the parmesan or use nutritional yeast for a cheesy flavor without dairy.
- Add some heat: A pinch of red pepper flakes gives a spicy kick.
- Try different cheeses: Mozzarella adds a creamy melt, while feta brings a tangy contrast.
- Add protein: Toss in cooked chickpeas or grilled chicken for a complete meal.
- Use different veggies: Bell peppers, mushrooms, or asparagus work beautifully in this dish.
- Try a balsamic glaze: Drizzle balsamic reduction over the roasted veggies for a sweet and tangy finish.
Serving and presentation ideas
Serve this dish straight from the baking sheet for a rustic, casual vibe or transfer it to a serving platter for a more elegant presentation. A sprinkle of extra parmesan or a drizzle of olive oil right before serving enhances the flavors. Pair it with grilled chicken, steak, or fish for a hearty meal, or serve over quinoa or couscous for a vegetarian option.
Best drinks to pair with this dish
- White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the light, fresh flavors.
- Red wine: A light-bodied Pinot Noir pairs well with the roasted vegetables and parmesan.
- Lemon-infused water: A refreshing, non-alcoholic option that balances the garlic and cheese.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F for 10 minutes, or in a skillet over medium heat. The microwave works too, but the cheese won’t stay crispy.
- Freezing: Not recommended, as zucchini and squash tend to become mushy.
Adjusting for different serving sizes
- For a larger crowd: Double the ingredients and use two baking sheets.
- For a smaller batch: Halve the ingredients but keep the roasting time the same.
Troubleshooting common issues
- Veggies too soggy? Spread them out more on the baking sheet. Overcrowding traps steam.
- Cheese burning? Check your oven temperature and bake on the middle rack.
- Not enough flavor? Add more garlic, herbs, or a squeeze of lemon juice at the end.
Ready to try it?
This roasted garlic-parmesan zucchini, squash, and tomatoes recipe is proof that simple ingredients can create something truly delicious. Give it a go, and don’t be afraid to make it your own! If you try it, I’d love to hear how it turned out—drop a comment below.

FAQ
1. Can I make this in an air fryer?
Yes! Air fry at 375°F for 12-15 minutes, shaking the basket halfway through.
2. What if I don’t have Italian seasoning?
Use a mix of dried basil, oregano, thyme, and rosemary.
3. Can I use pre-shredded parmesan?
Freshly grated melts better, but pre-shredded works in a pinch.
4. Is this good for meal prep?
Yes! It reheats well, though best enjoyed fresh.
5. Can I use frozen vegetables?
Fresh is best, but if using frozen, roast longer to evaporate excess moisture.

Roasted Garlic-parmesan Zucchini, Squash And Tomatoes Recipe
Easy roasted zucchini, squash, and tomatoes with garlic and parmesan. A flavorful side dish ready in 30 minutes!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 2 small zucchini (1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes , sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic , minced (1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley , for garnish (optional)
Instructions
- Preheat and prep – Set your oven to 400°F. Line a large baking sheet with parchment paper or foil to make cleanup easier.
- Mix the seasoning – In a small bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let it sit for a few minutes so the flavors can infuse.
- Toss the veggies – In a large bowl, combine the sliced zucchini, squash, and halved tomatoes. Pour the seasoned olive oil over them and toss gently to coat everything evenly.
- Spread it out – Arrange the vegetables in a single layer on the baking sheet. This ensures they roast properly instead of steaming. Sprinkle with salt and pepper.
- Add the cheese – Generously sprinkle the shredded parmesan over the top of each vegetable slice.
- Roast to perfection – Bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden brown. If you like extra crispy cheese, broil for the last 2 minutes.
- Garnish and serve – Sprinkle with fresh or dried parsley and serve warm.
Notes
Serving and presentation ideas
Serve this dish straight from the baking sheet for a rustic, casual vibe or transfer it to a serving platter for a more elegant presentation. A sprinkle of extra parmesan or a drizzle of olive oil right before serving enhances the flavors. Pair it with grilled chicken, steak, or fish for a hearty meal, or serve over quinoa or couscous for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner