Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Ingredients
The vegetables
-
2
small
zucchini
-
2
small
yellow squash
-
14
oz
Flavorino or small Campari tomatoes
The seasoning and cheese
-
3
Tbsp
olive oil
-
4
cloves
garlic
-
1¼
tsp
Italian seasoning
-
1
cup
finely shredded Parmesan cheese
-
to taste
salt
-
to taste
black pepper
-
optional
fresh or dried parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together olive oil, minced garlic, and Italian seasoning. Let it rest for 5-10 minutes.
- In a large mixing bowl, combine zucchini, squash, and tomatoes. Pour the olive oil mixture over the vegetables and toss to coat evenly.
- Spread the vegetable mixture onto the prepared baking sheet in an even layer. Season with salt and pepper.
- Sprinkle Parmesan cheese over the top of the vegetables.
- Roast in the oven for 25-30 minutes until the vegetables are tender and the Parmesan is golden brown.
- Garnish with parsley if desired and serve warm.
Nutrition Facts (estimated)
Servings
6 servings
Calories
168
Total fat
11g
Total carbohydrates
8g
Total protein
8g
Sodium
278mg
Cholesterol
11mg
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