Crispy roasted zucchini squash and tamatoes with parmesan

Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan

This vibrant Mediterranean side features zucchini, yellow squash, and cherry tomatoes roasted to perfection with garlic, herbs, and a generous layer of Parmesan that turns golden and crispy in the oven. It’s easy, healthy, and pairs beautifully with grilled fish, chicken, or pasta.

⏱️ Time Required

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

1 medium zucchini, sliced into ¼-inch rounds

1 medium yellow squash, sliced into ¼-inch rounds

1 cup cherry or grape tomatoes, halved

2 tablespoons olive oil

2 garlic cloves, minced

½ teaspoon dried oregano

½ teaspoon dried thyme or Italian seasoning

Salt and black pepper to taste

½ cup grated Parmesan cheese (freshly grated is best)

Optional: ¼ cup panko breadcrumbs for added crunch

Optional garnish: chopped fresh basil or parsley.

Instructions

Step 1: Preheat and Prep

1. Preheat oven to 425°F (220°C).

2. Line a large baking sheet with parchment paper or lightly grease it.

Step 2: Toss Vegetables

1. In a large bowl, combine zucchini, squash, and tomatoes.

2. Add olive oil, garlic, oregano, thyme, salt, and pepper. Toss until evenly coated.

Step 3: Spread and Sprinkle

1. Spread the vegetables in an even layer on the baking sheet.

2. Sprinkle Parmesan cheese evenly over the top.

3. If using, add a light layer of panko for extra crunch.

Step 4: Roast

1. Roast for 20–25 minutes, or until the zucchini and squash are tender and the Parmesan is golden and crisp around the edges.

2. For extra crispiness, broil for the last 2 minutes, watching closely.

Step 5: Serve

1. Let cool slightly and garnish with fresh herbs.

2. Serve warm as a side or over cooked grains or pasta.

Notes

Choose similarly sized squash and zucchini for even cooking.

Don’t overcrowd the pan — give veggies space to roast, not steam.

Use a microplane to finely grate the Parmesan for the crispiest texture.

Tips

Add a pinch of crushed red pepper flakes for heat.

Drizzle with balsamic glaze before serving for a sweet-savory twist.

Swap in eggplant or mushrooms for variation.

❓ Questions & Answers

Q: Can I make this dairy-free?

A: Yes! Use a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.

Q: Can I prep this ahead?

A: You can chop the veggies and mix the seasonings ahead of time, but roast just before serving for the best crispiness.

Q: What’s the best way to reheat leftovers?

A: Reheat in a 375°F oven or toaster oven for 10 minutes to keep things crisp.

️ Nutritional Information

Calories ~140 kcal

Protein ~6 g

Fat ~9 g

Carbohydrates ~10 g

Fiber ~2 g

Sodium ~220 mg

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