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Easy Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan

A colorful and healthy side dish featuring tender zucchini, yellow squash, and cherry tomatoes roasted to perfection with olive oil, garlic, and Parmesan cheese. Simple, fresh, and full of flavor — perfect for any meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into half-moons
  • 2 medium yellow squash sliced into half-moons
  • 1½ cups cherry or grape tomatoes halved
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning optional
  • ⅓ cup freshly grated Parmesan cheese
  • Fresh basil or parsley chopped (for garnish, optional)

Equipment

  • Baking sheet or roasting pan
  • Parchment paper (optional)
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine zucchini, yellow squash, and tomatoes.
  3. Drizzle with olive oil, then add minced garlic, salt, pepper, and Italian seasoning. Toss to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 15–20 minutes, stirring once halfway through, until the vegetables are tender and slightly golden.
  6. Remove from the oven and sprinkle with Parmesan cheese.
  7. Roast for another 3–5 minutes, until the cheese is melted and lightly browned.
  8. Garnish with fresh basil or parsley before serving.

Notes

For extra crispiness, broil for 1–2 minutes at the end.
You can add sliced red onion or bell peppers for more color and flavor.
Use freshly grated Parmesan for best results.
This dish pairs perfectly with grilled chicken, fish, or pasta.