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Easy Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan

A colorful and flavorful dish featuring roasted zucchini, squash, and tomatoes topped with crispy Parmesan cheese, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced into 1/2-inch rounds
  • 2 medium yellow squash, sliced into 1/2-inch rounds
  • 1 pint cherry or grape tomatoes, halved
Seasoning and Oil
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon pepper (adjust to taste)
Cheese
  • 1/2 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine sliced zucchini, squash, and halved tomatoes. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss until everything is well-coated.
  3. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
  4. Sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
Cooking
  1. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and the cheese is golden.
Serving
  1. Remove from the oven, let cool slightly, and dig in!

Notes

Don’t crowd the pan to allow even caramelization. Feel free to customize with other veggies. Store leftovers in an airtight container in the fridge for up to 3 days.