Step-by-step instructions
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Arrange the sliced zucchini, yellow squash, and tomatoes on the baking sheet in a single layer. Drizzle the veggies with olive oil and sprinkle evenly with garlic powder, Italian seasoning, salt, and pepper.
Roast in the oven for about 20–25 minutes, flipping the vegetables halfway through, until the edges are golden brown and the veggies are tender.
Sprinkle the grated Parmesan cheese over the roasted vegetables, then return them to the oven for another 2–3 minutes, just until the cheese melts beautifully.
Finish things off by garnishing with fresh parsley or basil before serving warm.
How to serve Crispy Roasted Zucchini, Squash & Tomatoes with Parmesan
This roasted delight can be served as a vibrant side dish or a healthy main. Plating it beautifully can elevate its appeal—try serving it in a large dish, garnished with a handful of fresh herbs. It pairs wonderfully with grilled chicken or fish, making it an excellent choice for summer barbecues. You could also toss it into salads or enjoy it alongside a hearty grain like quinoa or farro for a complete meal.
Storage and reheating tips
To keep your leftovers fresh, store any uneaten roasted vegetables in an airtight container in the refrigerator. They should stay good for about 3–4 days. To reheat, simply spread the veggies back on a baking sheet and warm them up in the oven to retain that crispy texture. If you plan to freeze them, keep in mind that the texture may change, but they’ll still taste great in soups or stews later.
Helpful cooking tips
- Make sure to slice your vegetables uniformly to ensure even cooking and crispiness.
- Don’t overcrowd the baking sheet; this allows for proper roasting instead of steaming.
- Experiment with different cheeses! Feta or goat cheese can add a tangy twist to the dish.
Creative twists
This recipe is highly adaptable! Consider adding other seasonal vegetables like bell peppers or eggplant for more variety. You could also play around with different herbs—basil brings a fresh flavor, while a sprinkle of red pepper flakes adds a kick. For those on a dairy-free diet, nutritional yeast can provide a cheesy flavor without the dairy.
Your questions answered
How long does it take to prepare this recipe?
With prep and cooking time combined, you can expect about 30–35 minutes to have this dish ready from start to finish.
Can I use different vegetables?
Absolutely! Feel free to mix in or replace the zucchini, squash, and tomatoes with other seasonal vegetables you enjoy, such as bell peppers or mushrooms.
How should I store leftovers?
Store any leftover roasted vegetables in an airtight container in the fridge for 3–4 days. For best texture, reheat in the oven.
