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- 2 medium zucchinis, sliced into half-moons - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh basil leaves for garnish When I make Roasted Parmesan Zucchini and Tomatoes, I pick fresh veggies. The zucchinis should feel firm and look shiny. The skins should be bright green. I aim for medium-sized zucchinis. They hold up well when cooked. For cherry tomatoes, I look for bright colors and smooth skins. I squeeze them gently to check for firmness. Ripe tomatoes have a sweet taste. You want that burst of flavor in every bite! - Choosing ripe zucchinis: Look for a vibrant green color and a firm texture. - Picking the best cherry tomatoes: Choose ones that are bright, plump, and free of blemishes. - Cheese alternatives: You can use grated mozzarella or a dairy-free cheese. - Olive oil options: Avocado oil or melted butter can work in place of olive oil. Using good ingredients makes this dish shine. The flavor of fresh veggies makes each bite special. If you want to switch things up, feel free to get creative with your choices! Check out the Full Recipe for more details. First, preheat your oven to 400°F (200°C). This step is key to getting that nice, roasted flavor. While the oven heats, line a baking sheet with parchment paper. This makes cleanup easy later. Now, grab a large mixing bowl. Add the sliced zucchinis and halved cherry tomatoes. Next, drizzle three tablespoons of olive oil over the veggies. This helps them roast well. Add two minced garlic cloves, one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Toss everything together until the vegetables are well coated. Spread the vegetable mixture evenly on the prepared baking sheet. Make sure they sit in a single layer for even cooking. Now, sprinkle half a cup of grated Parmesan cheese over the top. This will add a rich flavor that you will love. Place the baking sheet in the preheated oven. Roast for 20 to 25 minutes. You want the zucchini to be tender and the cheese to turn a golden brown. Keep an eye on it toward the end. Once the time is up, remove the baking sheet from the oven. Let the dish cool for a couple of minutes. This helps to avoid burns. Now, transfer the roasted vegetables to a serving dish. Garnish with fresh basil leaves for a pop of color and flavor. You can serve this dish as a side or even as a light main. It's perfect on its own or over grains. For the full recipe, check out the earlier section. Enjoy your meal! To get the best texture when roasting vegetables, follow these tips: - Cut zucchini into even half-moons. This ensures they cook evenly. - Spread the vegetables in a single layer on the baking sheet. This helps them roast instead of steam. - Keep an eye on the roasting time. Aim for 20-25 minutes at 400°F (200°C). For golden-brown cheese, sprinkle Parmesan evenly over the veggies. Using shredded cheese instead of grated can create nice, crispy bits. To boost the flavor, consider adding herbs and spices. Fresh thyme, rosemary, or parsley can add depth. You can even try a pinch of red pepper flakes for heat. Using infused oils can elevate the dish, too. Garlic-infused olive oil or herb-infused oil can add extra taste without much effort. Avoid overcooking your vegetables. They should be tender but still firm. If they turn mushy, it’s time to adjust the roasting time. Not using enough seasoning can make your dish bland. Don’t shy away from salt and pepper. You can always add more herbs to enhance the taste. For the full recipe, check out the detailed instructions to make Roasted Parmesan Zucchini and Tomatoes. {{image_2}} You can easily change this dish with more veggies. Try adding bell peppers, mushrooms, or red onions. These will give your dish more color and flavor. If you want to make it a full meal, add protein. Grilled chicken, shrimp, or beans work great. These options add nutrition and make it heartier. While Parmesan is a star here, you can swap it out. Feta cheese adds a tangy twist. Mozzarella gives a milder, creamy taste. For those who prefer dairy-free, many vegan cheeses can work too. Look for brands that melt well to keep the texture nice. You can serve this dish in many ways. Try it over pasta or rice for a filling meal. This adds a nice base and makes it more filling. You can also toss it into salads. Just mix the roasted veggies into fresh greens for a colorful, tasty dish. For the full recipe, visit the detailed instructions above. To keep your roasted Parmesan zucchini and tomatoes fresh, follow these steps. First, let the dish cool down to room temperature. Then, place it in an airtight container. Store it in the fridge. This will keep the flavors intact. You can enjoy it for up to three days. When reheating, use the oven or a microwave. To reheat in the oven, set it to 350°F (175°C). Place the dish in for about 10 minutes. This warms it evenly and keeps the cheese nice and crispy. If you use a microwave, heat it in short bursts. Stir in between to prevent hot spots. Freezing is a great way to save leftovers for later. To freeze, place the cooled roasted vegetables in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can store them for up to two months. When you're ready to enjoy, thaw the vegetables in the fridge overnight. After thawing, reheat them in the oven. This will help restore their texture and flavor. In the fridge, roasted Parmesan zucchini and tomatoes last about three days. You should eat it within this time for the best taste. Look for signs of spoilage. If the zucchini becomes slimy or the tomatoes smell off, it’s best to toss it. Always trust your senses when it comes to food safety. To make Roasted Parmesan Zucchini and Tomatoes, follow these steps: 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a bowl, mix 2 sliced zucchinis and 1 cup of halved cherry tomatoes. 3. Drizzle 3 tablespoons of olive oil over the mix. 4. Add 2 minced garlic cloves, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat. 5. Spread the mixture on the baking sheet in a single layer. 6. Sprinkle 1/2 cup of grated Parmesan cheese on top. 7. Roast for 20-25 minutes until the zucchini is tender and the cheese is golden. 8. Let it cool for a few minutes, then garnish with fresh basil leaves. You can find the Full Recipe for more details. Yes, you can make this recipe ahead of time. Here are some best practices: - Prepare the zucchini and tomatoes a day before. Store them in an airtight container in the fridge. - Toss the vegetables with oil and seasonings just before roasting. This keeps them fresh. - You can roast them up to 30 minutes before serving. Let them cool, then reheat in the oven at 350°F (175°C) for about 10 minutes. This dish pairs well with many options. Here are some ideas: - Serve it alongside grilled chicken or fish for a balanced meal. - It complements pasta dishes nicely, adding a fresh touch. - Pair it with quinoa or rice for a hearty vegetarian option. Feel free to experiment with your favorite proteins and grains! This blog post covered a tasty recipe for roasted zucchini and tomatoes. You learned about fresh ingredients, easy substitutions, and cooking tips for the best results. We also discussed variations to suit your taste and storage methods for leftovers. Remember, with simple steps, you can create a delicious dish that impresses everyone. Enjoy trying this recipe and make it your own! Happy cooking!

Roasted Parmesan Zucchini and Tomatoes

Discover a delicious way to enjoy your veggies with this Roasted Parmesan Zucchini and Tomatoes recipe! In just 30 minutes, you can create a mouthwatering dish perfect for any meal. This easy recipe features vibrant zucchini and sweet cherry tomatoes, all topped with crispy Parmesan. Perfect as a side or a light main, it's a healthy and tasty option for everyone. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the sliced zucchini and halved cherry tomatoes.

      Drizzle olive oil over the vegetables, then add minced garlic, dried oregano, salt, and pepper. Toss everything together until the zucchini and tomatoes are well coated.

        Spread the vegetable mixture evenly on the prepared baking sheet, ensuring they are in a single layer.

          Sprinkle the grated Parmesan cheese over the top of the zucchini and tomatoes.

            Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is golden brown.

              Remove from the oven and let cool for a couple of minutes.

                Transfer to a serving dish and garnish with fresh basil leaves.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4