This dish is one of those simple sides that somehow tastes like way more effort went into it. Everything gets tossed in garlic, olive oil, and herbs, then roasted until golden and bubbling.
The zucchini and squash get tender, the cherry tomatoes burst with juice, and the parmesan crisps up on top.
It’s colorful, full of flavor, and goes with just about anything.
Why I Love This Recipe
This one came from trying to use up a pile of zucchini from the market. I tossed in some tomatoes, grated a little parmesan over it, and roasted the whole thing. It instantly became a regular in my kitchen.
- It’s fast and only needs one pan
- You can prep everything ahead of time
- The parmesan turns golden and crisp — best part
- It goes with literally anything: chicken, pasta, fish, or just toast
- Great way to use up extra summer veggies
Servings and Time
Serves: 4
Total Time: 30 minutes
What You’ll Need
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 medium yellow squash, sliced into ¼-inch rounds
- 1½ cups cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- ⅓ cup grated parmesan cheese
- Optional: chopped fresh parsley or basil for garnish
Pro Tips
- Slice everything the same thickness so it roasts evenly
- Don’t overcrowd the pan — spread it out for that roasted, not steamed, finish
- Grate your own parmesan if you can — it melts and browns better
- Add the cheese toward the end of roasting for max crisp
- Finish with fresh herbs right before serving for color and brightness
Tools Required
- Sharp knife
- Cutting board
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Spoon or spatula
Substitutions and Variations
- Use all zucchini or all yellow squash if that’s what you’ve got
- Add sliced red onion or bell peppers for extra flavor
- Swap parmesan for pecorino or asiago
- Toss in red pepper flakes for a little heat
- Make it vegan by skipping the cheese or using a dairy-free version
Make Ahead Tips
Slice all the vegetables and store them in the fridge up to a day ahead. You can also mix the olive oil, garlic, and seasoning in a small jar to have it ready to toss when you’re ready to roast.
Step-by-Step Instructions
Step 1: Preheat and Prep the Veggies
Preheat oven to 425°F. In a large mixing bowl, combine 2 medium zucchini (sliced into ¼-inch rounds), 2 medium yellow squash (also sliced into ¼-inch rounds), and 1½ cups whole cherry tomatoes.
Step 2: Add Oil, Garlic, and Seasoning
Drizzle the veggies with 3 tablespoons olive oil. Add 2 cloves minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning. Toss until everything is well coated.
Step 3: Spread on Baking Sheet
Transfer the seasoned veggies to a baking sheet lined with parchment. Spread them out into a single layer so they roast instead of steam.
Step 4: Roast the Vegetables
Roast at 425°F for 15–18 minutes, until the veggies are tender and tomatoes start to burst. Remove the tray from the oven.
Step 5: Add Parmesan and Finish Roasting
Sprinkle ⅓ cup grated parmesan cheese evenly over the roasted vegetables. Return the pan to the oven for 5 more minutes, until the cheese is melted and starting to brown.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with chopped fresh parsley or basil if using. Serve warm on a plate.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to maintain texture. Avoid microwaving if you want to keep the parmesan crispy.
Macros Information (per serving, serves 4)
- Calories: ~140
- Protein: ~5g
- Carbs: ~9g
- Fat: ~10g
- Fiber: ~2g
Why This Recipe Works (Quick Science)
Roasting the veggies at high heat draws out moisture and caramelizes the natural sugars, creating a richer flavor. Cherry tomatoes burst and release juice, helping form a light sauce. Parmesan crisps up as it bakes, adding a savory crunch to every bite.
Common Mistakes
- Crowding the pan — veggies will steam instead of roast
- Not drying veggies after washing — extra moisture = soggy
- Adding cheese too early — it may burn instead of brown
- Undercooking the tomatoes — they should be blistered and juicy
What to Serve With
- Grilled chicken or salmon
- Pasta tossed in olive oil or pesto
- Garlic bread or toasted baguette
- Quinoa or couscous salad
- Fried or baked eggs on top
FAQ
Can I use grape tomatoes instead of cherry?
Yes, they roast the same way.
Can I make this in an air fryer?
Yes, in small batches — reduce the time slightly and shake halfway.
Can I freeze the leftovers?
Not recommended — the veggies get mushy and lose texture.
Can I use shredded parmesan instead of grated?
Yes, but grated will melt and crisp better.
What herbs can I swap for parsley or basil?
Try thyme, oregano, or chives depending on what you’re serving it with.