Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes


This is a great recipe for those of you that still have some zucchini coming out of your gardens. If your like me, I am always looking for new recipes for zucchini. This summer I made several loaves of zucchini bread and used zucchini in place of lasagna noodles. That was wonderful; everyone liked it. Even the kids, because they did not know that I had used the zucchini until after they had ate it. And as always, I fried a lot of it.

Then I found this recipe. The first batch I made was gone in literally minutes.  Even though the recipe says it serves approximately 5-6, I found that I needed a double batch to feed that many people.


  • 2 small zucchini (1lb), cut into 1/2 in thick slices
  • 2 small yellow squash (1lb), cut into 1/2 in. slices
  • 14 oz Flavorino or small Campari tomatoes, sliced in halves
  • 3 T. olive oil
  • 4 cloves garlic, minced (1 1/2 T.)
  • 1 1/4 t. Italian seasoning
  • Salt and freshly ground pepper
  • 1 c. (2.4 oz) finely shredded Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Preheat oven to 400 degrees. Line an 13 x 18 in rimmed baking sheet with a sheet of parchment paper of aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Recipe source: Cooking

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