Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.

👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
oven
bowl
mixing bowl
whisk
baking dish

📝 Preparation Steps

Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest ⏱️ 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

olive oil3 Tbsp(2.4 oz) finely shredded Parmesan cheese1 cupgarlic (, minced (1 1/2 Tbsp))4 cloves

Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven ⏱️ 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Recipe source: Cooking Classy

Nutrition Facts

calories

168 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

2 g

sugar Content

5 g

sodium Content

278 mg

protein Content

8 g

cholesterol Content

11 mg

carbohydrate Content

8 g

saturated Fat Content

3 g

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