Turn those fresh summer vegetables into a delicious side dish the whole family with love. Parmesan roasted zucchini and tomatoes is simple and delicious!
Garden fresh vegetables get a flavor kick from garlic, herbs and of course Parmesan cheese! These yummy roasted zucchini and tomatoes are sure to be gobbled up at your dinner table. In fact, I think I am going to make two pans next time just so I can have some leftovers!
Little Dude loves cherry tomatoes. They are one of his absolute favorites! So we have to have a plant in our garden each year.
My brother starts tomatoes and peppers from seeds and is always generous in sharing plants with us. This year he had Little Dude plant his very own cherry tomato seed and let him help at all the important steps along the way.
Little Dude very proudly planted his tomato plant along with a “big mama” roma plant and a slicing tomato plant for us. He was happy as a lark.
Then the tomato plants did what tomato plants do for us, grew… and grew, and grew and grew! I don’t know how, because we rarely feed them and usually neglect them, but our tomato plants always have a way of growing huge.
My husband has really worked up a great system for keeping them contained, which is probably a large part of the reason they grow so tall. Each of the three plants get a heavy duty cage.
Then another cage goes between them to give the branches lateral support. The whole thing gets wrapped in what was metal “fabric” for pouring in cement that is suspended on stakes.
We lost our really big thick tomato plants to wind storms early in the season two years in a row and that was that for my husband. Now he builds them to stand up to a hurricane!
In case you don’t believe me when I say our plants get huge, here is some photographic evidence. This year we only planted the three tomato plants, one jalapeno, two broccoli plants, three cucumbers, some carrots and beets.
Our little raised beds certainly produce a ton of produce none the less! (We also have a strawberry patch that we just moved and started fresh plants this year and our blackberry patch too!)
All of that to say we can pick dozens of cherry tomatoes each day and still have plenty. Little Dude and our neighbor kid snack on them when then play outside, which I just love. My husband and I have the habit of grabbing one or two as we walk by as well.
Still we have plenty of tiny tomatoes left. I like roasting them just until they burst sometimes or chucking them whole into pasta or something as well.
They are also great halved and tossed into salads. (Hint: I’m sharing one later this week!)
This might be one of my new favorite options though. We are still getting a few zucchini and summer squash each week in our CSA box.
I love the flavors and textures from the Italian sausage and summer veggies sheet pan supper, so I thought I would do a twist on that to make it a side dish. Of course a nice big handful or two of Parmesan never hurt, so I tossed that on as well.
The veggies came out with a great texture and loads of flavor and the melted cheese really added something. I could honestly sit down with a huge plate of this and call it dinner.
Little Dude had been craving shrimp, however, so I roasted some yummy shrimp to serve with it. Oh the sacrifices we make! These veggies would also make a great side dish for cheese stuffed chicken Parmesan meatloaf.
So next time your garden is burying you in zucchini and tomatoes, be sure to pull up this recipe. It is going to make you beg for more!
- 2 small zucchini
- 2 small yellow summer squash
- 3-4 cups cherry tomatoes
- 3 Tablespoons olive oil
- 3 teaspoons minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- salt and pepper
- 3/4 cup grated Parmesan cheese
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Slice zucchini about 1/4 inch thick and halve cherry tomatoes.
- In a large bowl mix together the olive oil, garlic, oregano, basil and a healthy pinch of salt and pepper. Toss veggies to coat and let sit for a few minutes.
- Spread over the prepared sheet pan and sprinkle liberally with grated Parmesan cheese. Bake for 25-30 minutes.
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Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 293mgCarbohydrates: 18gFiber: 5gSugar: 11gProtein: 8g
All nutritional information is estimated and will depend on the exact ingredients you use.