Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- 2 small zucchini (1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes , sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic , minced (1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley , for garnish (optional
Instructions
- 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.
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 70mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g