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Crispy Roasted Zucchini, Yellow Squash, and Roma Tomatoes

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This simple tray of roasted vegetables features zucchini, yellow squash, and Roma tomatoes roasted to perfection with a crispy Parmesan finish, making it a quick and impressive side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium zucchini, sliced into 1/4-inch rounds
  • 1 medium yellow squash, sliced into 1/4-inch rounds
  • 2–3 Roma tomatoes, sliced into 1/4-inch rounds Pat dry if very juicy
Other Ingredients
  • 2 tbsp olive oil (extra-virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • Parmesan cheese, for sprinkling (freshly grated is best)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
  2. Slice zucchini, yellow squash, and Roma tomatoes into uniform 1/4-inch rounds.
  3. In a large bowl, toss the zucchini and squash slices with 2 tablespoons olive oil, and season lightly with salt and pepper. Add tomato slices last and toss gently.
  4. Arrange the slices in a single layer on the prepared sheet pan, avoiding overcrowding.
Cooking
  1. Roast on the middle rack for 12–15 minutes until zucchini and squash are tender with browned edges, and tomatoes are softened.
  2. Sprinkle grated Parmesan over the vegetables, then return to the oven for 2–3 minutes to melt and crisp the cheese, or broil on low for 1 minute.
  3. Remove from oven, season with additional salt and pepper if needed, and serve warm.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 3gSodium: 200mgFiber: 3gSugar: 3g

Notes

For added crunch and flavor, switch to the broiler to crisp the cheese. Serve alongside grilled meats or over pasta for a delightful dish.

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