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Key Ingredients & Substitutions
Zucchini: Medium zucchini works best for roasting, but you can swap them for yellow squash if that’s what you have. Both are mild in flavor and add great texture!
Cherry Tomatoes: Using mixed colors of cherry tomatoes not only makes the dish look pretty but also adds a variety of flavors. If unavailable, any small tomato like grape tomatoes will work, just cut them in half.
Parmesan Cheese: Freshly grated Parmesan adds amazing richness. If you’re looking for a dairy-free option, try nutritional yeast for a similar flavor. Pecorino Romano is a nice substitute if you want something similar but a bit saltier.
Olive Oil: Extra virgin olive oil is recommended for its flavor. However, you can use avocado oil or any neutral oil if you’re running low on olive oil.
Herbs: If you don’t have dried oregano or basil, Italian seasoning is a great alternative since it usually contains a mix of various herbs. Fresh herbs can also be used for a more vibrant taste, just double the amount.
How Can I Get Perfectly Roasted Vegetables?
To achieve a delicious, perfectly roasted zucchini and tomato dish, follow these simple steps:
- Preheat your oven fully. This ensures even cooking right from the start.
- Coat the veggies well in oil and seasonings. This helps enhance their flavor during roasting.
- Spread the zucchini and tomatoes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which is not what we want!
- Once done, let them sit for a minute before garnishing. This allows the flavors to settle and makes for a more appealing dish.
These tips will help you get that lovely caramelization and enhance the taste of your roasted veggies. Enjoy!
How to Make Roasted Parmesan Zucchini and Tomatoes
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchini, sliced into sticks
- 2 cups cherry tomatoes, halved (mixed colors preferred)
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty dish will take you about 10 minutes to prep and 20-25 minutes to roast in the oven. Altogether, you’re looking at around 30-35 minutes to enjoy these delicious roasted vegetables!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This step is important to get the veggies all nice and roasted!
2. Prepare the Vegetables:
In a large mixing bowl, combine the sliced zucchini sticks and halved cherry tomatoes. It’s like a little colorful veggie party!
3. Season Everything:
Drizzle the olive oil over the vegetables. Now, sprinkle in the garlic powder, oregano, basil, salt, and pepper. Toss everything together with your hands or a spoon until all the veggies are nicely coated with the oil and seasonings. Yum!
4. Arrange on Baking Sheet:
Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned zucchini and tomatoes evenly on the baking sheet, making sure they have some space to roast properly.
5. Add the Parmesan:
Now, grab that grated Parmesan cheese and sprinkle it evenly over the vegetables. This will add a wonderful cheesy flavor as they bake!
6. Roast Away:
Pop the baking sheet into the preheated oven and roast for about 20-25 minutes. Keep an eye on them, and look for the zucchini to be tender and the tomatoes to be slightly caramelized—this is when they are perfect!
7. Garnish and Serve:
Once your veggies are out of the oven, sprinkle some fresh chopped parsley on top for a bit of color and freshness. Serve them hot as a side dish or enjoy them as a healthy main dish. Bon appétit!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to add or substitute other vegetables like bell peppers, red onion, or even asparagus. Just make sure that the cooking time remains similar; harder vegetables may need a bit longer to roast, while softer ones like mushrooms might cook faster.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, simply omit the Parmesan cheese and try sprinkling nutritional yeast over the veggies for a cheesy flavor without the dairy. Alternatively, you can use vegan cheese shreds if you prefer.
Can I Prepare This Dish Ahead of Time?
Yes! You can prep the vegetables and season them a few hours in advance. Just store them in the fridge until you’re ready to roast. For the best results, season right before cooking!
What’s the Best Way to Store Leftovers?
Store any leftover Roasted Parmesan Zucchini and Tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven for a few minutes or use the microwave until warmed through. Enjoy!
