Roasted Garlic Parmesan Zucchini Squash and Tomatoes Recipe

Indulge in a flavorful medley of roasted garlic, Parmesan zucchini, squash, and tomatoes.

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Roasted Garlic Parmesan Zucchini Squash and Tomatoes Recipe

Ingredients:

For 1 person: – 1 zucchini – 1 yellow squash – 1 tomato – 2 cloves of garlic – 2 tbsp grated Parmesan cheese – Salt and pepper to taste

For 3 people: – 3 zucchinis – 3 yellow squashes – 3 tomatoes – 6 cloves of garlic – 6 tbsp grated Parmesan cheese – Salt and pepper to taste

Preparation:

Prep time: 15 minutes Level: Easy Cuisine type: Italian

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the zucchini, yellow squash, and tomatoes into rounds.
3. Mince the garlic cloves.
4. Arrange the sliced vegetables on a baking sheet.
5. Sprinkle the minced garlic, Parmesan cheese, salt, and pepper over the vegetables.
6. Bake in the oven for 20-25 minutes until the vegetables are tender and the cheese is golden brown.

Why People Love It:

This Roasted Garlic Parmesan Zucchini Squash and Tomatoes recipe is loved for its flavorful combination of roasted vegetables and cheesy goodness. It’s a perfect dish for a quick and easy weeknight dinner.

Best Occasions to Make It:

This dish is great for family dinners, potlucks, or even as a side dish for a backyard barbecue. It’s versatile and always a crowd-pleaser.

Steps for the Best:

To elevate this dish, make sure to use fresh, high-quality ingredients. Don’t skimp on the Parmesan cheese, as it adds a rich and savory flavor to the roasted vegetables.

Tips on Serving:

Serve the Roasted Garlic Parmesan Zucchini Squash and Tomatoes hot from the oven with a sprinkle of fresh parsley or basil for a pop of color and freshness.

Nutrition Facts:

Calories per serving: 150 Carbs: 12g Protein: 6g Gluten content: Gluten-free

Pro Tip:

For extra flavor, drizzle some balsamic glaze over the roasted vegetables before serving.

Roasted Garlic Parmesan Zucchini Squash and Tomatoes Recipe

How to Make It More Healthy

Incorporate more fresh vegetables and use olive oil for roasting instead of butter.

Origin of the Recipe

This recipe is inspired by Mediterranean cuisine and combines the flavors of zucchini, squash, and tomatoes.

Best Time to Make It

This dish is perfect for lunch or dinner as a side dish or main course.

The Inspiration Behind the Recipe

The recipe was inspired by the abundance of fresh summer produce and the desire to create a flavorful and healthy dish.

Best Way to Store

Store the leftovers in an airtight container in the refrigerator for up to 3 days.

5 Things to Avoid While Making the Recipe

• Avoid overcooking the vegetables.
• Avoid using too much salt.
• Avoid overcrowding the baking pan.
• Avoid using low-quality Parmesan cheese.
• Avoid skipping the garlic for maximum flavor.

How to Make It Gluten-Free

Use gluten-free breadcrumbs or skip the breadcrumbs altogether.

How to Make It Dairy-Free

Use a dairy-free Parmesan cheese alternative or skip the cheese altogether.

5 Common Questions with Answers

1. Can I use other vegetables in this recipe? Yes, you can customize the vegetables based on your preferences. 2. Is this dish suitable for vegans? By omitting the Parmesan cheese, this dish can be made vegan. 3. Can I add herbs to enhance the flavor? Absolutely, feel free to add fresh herbs like basil or parsley. 4. Can I make this ahead of time? Yes, you can prep the vegetables ahead and roast them when ready to serve. 5. Can I freeze the leftovers? While the texture may change slightly, you can freeze the leftovers for up to 2 months.