My husband enjoys using this zucchini and tomato recipe to consume the abundant summer produce. It tastes fantastic when combined with cooked pasta or grilled fish and chicken. Cherry or grape tomatoes also work well.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- ½ onion, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
- salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with olive oil; season with salt and pepper. Mix well.
- Roast in the preheated oven until vegetables are tender and slightly golden, about 18 minutes. Remove from the oven; sprinkle with Parmesan cheese and basil.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 165 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe & I make it often
Loved this! While retrieving the zucchini from the fridge, I noticed I had a huge bag of fresh green beans so I threw in 2 handfuls. Very healthy and delicious! Used a tsp. of onion powder in lieu of mincing a fresh onion. Would definitely make again!
This is simple and wholesome and the recipe is perfect!
The flavor, amazing! I used a zucchini and yellow squash sliced lengthwise in half and then cut into half inch slices. The texture is so much better when you leave them thick cut, they don’t get slimy and opaque. Threw them in a colander with some salt and let them sit for half hour as another reviewer suggested. I forgot the Parmesan and didn’t have the basil and honestly it was amazing without it. Will definitely make again
Delicious
Yummy and healthy side dish. I added bell peppers.
Delicious! I chopped the onion instead of mincing because I like big chunks of onion. Feels like a recipe you can sub in any veggie, a crisper cleaner.
Enjoyed this dish made exactly as written. Went great with the Skillet Spinach Sausage Lasagna, also from Allrecipes.
This is one one of my favourite vegetable dishes.
This was wonderful!! Followed the recipe exactly except omitted the red pepper flakes. After roasting the vegetables I tossed fresh chopped basil in and tossed before serving, Did’t even need cheese on top.
Great taste! Hard to believe how healthy it is because it tastes so good. Thanks for sharing this recipe
I made this dish exactly like the recipe was written. We both enjoyed the combination of veggie flavors and would definitely make it again.
I will definitely make this again.
Very good over pasta. I added a sliced yellow pepper and Italian blend of cheese before serving. For me, its a keeper
I make this very often as stated and then mix it up by using basil olive oil and grape tomatoes.
I love one pan cooking. Easy to make. I used cherry tomatoes. The chili pepper was a nice touch. I will definitely make it again.
I thought this was really good though I didn’t add the parmesan cheese. I also used one zucchini and one yellow summer squash along with a few snow peas because I had them.
We enjoyed this and the simplicity of a side dish. Baked for 5 more minutes and never “browned”. I guess if it bothers you put it under the broiler for the last 5 minutes.
Use a metal pan, not glass. Cook longer if you want the zucchini to brown a little. My tomatoes added a little too much liquid. Maybe squish out some of the juice from them before you mix them with the zucchini.
Fast and easy to make. Delicious!
way too much garlic for my taste and I love garlic.