Roasted Garlic Herb Zucchini & Summer Squash

 Roasted Garlic Herb Zucchini & Summer Squash

 Necessary Ingredients

 2 medium zucchini, sliced into rounds

 2 medium yellow squash, sliced into rounds

 1 cup cherry tomatoes, halved

 3 cloves garlic, minced

 2 tbsp olive oil

 ¼ cup grated Parmesan cheese

 2 tbsp fresh parsley, chopped

 1 tsp fresh rosemary or thyme

 Salt, to taste

 ½ tsp black pepper

 Step-by-Step Recipe

 1. Preheat the oven

Preheat your oven to 425°F (220°C).

Lightly grease a baking dish with a little olive oil.

 2. Prepare the vegetables

Slice the zucchini and yellow squash into even rounds.

Cut the cherry tomatoes in half.

Mince the garlic.

 3. Season everything

Add zucchini, yellow squash, and tomatoes to a large bowl.

Drizzle with olive oil.

Add minced garlic, salt, black pepper, and fresh rosemary or thyme.

Toss gently until the vegetables are evenly coated. 

 4. Arrange in the baking dish

Spread the vegetables evenly in the baking dish.

Try to keep the slices in a slightly overlapping arrangement for the beautiful roasted presentation.

 5. Roast

Place the dish in the oven.

Roast for 25–30 minutes, until the squash is tender and the edges are beautifully golden.

Halfway through, gently turn or toss the vegetables for even roasting.

 6. Add Parmesan

Sprinkle the grated Parmesan evenly over the roasted vegetables.

Return to the oven for 3–5 minutes, until the cheese is lightly golden and melted.

 7. Finish and serve

Remove from the oven and sprinkle with fresh chopped parsley.

Let it rest for 2–3 minutes.

Serve warm and enjoy the garlicky, cheesy, roasted vegetables! 

 Quick Tips

 For more browning, roast the vegetables in a single layer without overcrowding.

 Keep the squash slices similar in thickness so they cook evenly.

 Add Parmesan near the end so it becomes golden without burning.

 Quick Q&A