Roasted Zucchini and Tomatoes
Roasted zucchini and tomatoes are a simple oven-roasted side dish made with fresh vegetables, olive oil, herbs, and parmesan cheese.
Ingredients
- 2 zucchini, sliced
- 3 roma tomatoes, sliced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the zucchini, tomato, garlic and spices in olive oil
- Spread the zucchini and tomatoes over the parchment paper in a mostly even layer. Top with parmesan cheese.
- Bake in the oven for 15 minutes. Garnish with parsley and serve.
Nutrition
Notes
- Slice Evenly: Cutting the zucchini and tomatoes to similar thickness helps them cook evenly.
- Avoid Excess Moisture: Pat the tomatoes dry before tossing to prevent the vegetables from becoming watery as they roast.
- Use a Hot Oven: Roasting at 400°F helps the vegetables soften while encouraging light caramelization.
- Don’t Overcrowd the Pan: Spreading the vegetables in a mostly even layer allows moisture to evaporate instead of steam.
- Add Cheese Near the End: Topping with parmesan just before or during roasting adds flavor without burning the cheese.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!