Description
Learn how to make delicious oven-roasted zucchini squash and tomatoes with Parmesan cheese. This easy recipe is perfect for a healthy and flavorful side dish!
Ingredients
- Zucchini – 3 medium (about 1.5 lb (680 g) s or 680 g)
- Yellow squash – 3 medium (about 1.5 lb (680 g) s or 680 g)
- Cherry tomatoes – 2 cup (480 ml) s (about 300 g)
- Olive oil – 3 tablespoon s (45 ml)
- Salt – 1 teaspoon (5 g)
- Black pepper – 1/2 teaspoon (1.5 g)
- Garlic powder – 1 teaspoon (3 g)
- Dried oregano – 1 teaspoon (1 g)
- Grated Parmesan cheese – 1/2 cup (50 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the zucchini and yellow squash thoroughly.
- Trim the ends off the zucchini and yellow squash.
- Slice the zucchini and yellow squash into 1/4-inch (0.6 cm) thick rounds.
- Place the zucchini, yellow squash, and cherry tomatoes in a large bowl.
- Drizzle the olive oil over the vegetables.
- Add salt, black pepper, garlic powder, and dried oregano to the bowl.
- Toss the vegetables until evenly coated with oil and seasonings.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender.
- Remove the baking sheet from the oven.
- Sprinkle the grated Parmesan cheese evenly over the roasted vegetables.
- Return the baking sheet to the oven.
- Roast for an additional 5 minutes, or until the cheese is melted and golden.
- Remove from the oven and let cool slightly before serving.
Notes
- Ensure the zucchini and yellow squash are sliced uniformly for even cooking.
- Enhance the dish by incorporating extra herbs or spices to suit your taste.
- For a crunchier texture, broil the veggies during the final minutes of baking.