Garlic Roasted Zucchini and Tomatoes
Simply roasted zucchini and juicy tomatoes with plenty of garlic, herbs, and a shower of Parmesan. A bright, easy side for any weeknight.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb zucchini sliced into 1/2-inch half-moons
- 2 cup cherry tomatoes halved
- 2.5 tbsp olive oil
- 1.5 tbsp minced garlic
- 1.25 tsp Italian seasoning
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional heat
- 0.5 tsp lemon zest finely grated
- 0.33 cup grated Parmesan cheese
- 0.25 cup fresh basil chopped, for garnish
- 1 tsp balsamic vinegar optional, for a hint of sweetness
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large rimmed baking sheet with parchment.
- Prep the vegetables. Slice zucchini into half-moons and halve the tomatoes.
- Toss zucchini with olive oil, garlic, Italian seasoning, salt, black pepper, and red pepper flakes.
- Spread zucchini on the sheet in an even layer. Roast 10 minutes.
- Add tomatoes to the pan, drizzle with balsamic if using, and toss gently. Roast 8–12 minutes, until tender and lightly browned.
- Finish with lemon zest, Parmesan, and basil. Taste and adjust seasoning, then serve hot.
Notes
Swap basil with parsley or thyme, or add a handful of buttered breadcrumbs for crunch. Leftovers keep 3 days in the fridge; reheat in a hot skillet to revive the char.
This recipe is an original creation inspired by classic Garlic Roasted Zucchini and Tomatoes flavors. All ingredient ratios and instructions are independently developed.