-
-
My review
Roasted Garlic Zucchini and Tomatoes
82
SweetBasil
"This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too."
Added to shopping list.
Go to shopping list.
Ingredients
33 m servings 204Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 158233 Ratings
-
-
-
-
-
Most helpful positive review
8/31/2009
Mmmm! I love zucchini and tomatoes but roasted in the oven like this is my absolute favorite way to eat them. I've already left out the onions and just use onion powder which works well for me, ...
Most helpful critical review
7/19/2010
I traditionally make zucchini this way but on the stovetop rather than the oven and it was nice not to have to watch and stir it. Unfortunately, I wasn't crazy about using the tomatoes with thi...
Most helpful
Most positive
Least positive
Newest
8/31/2009
Mmmm! I love zucchini and tomatoes but roasted in the oven like this is my absolute favorite way to eat them. I've already left out the onions and just use onion powder which works well for me, ...
11/12/2009
Yummy. I halved the recipe and did a few substitutions. I used one zucchini, about 10 grape tomatoes halved, omitted the onions and 3 teaspoons of chopped garlic from the jar. We love garlic....
8/24/2009
Pretty awesome, I made it for my roommates and they really appreciated it since I normally cook alot more meat heavy dishes. It was also one of the first times I've cooked an all veggie dinner, ...
3/29/2010
I liked the idea of this, but after reading the recipe through, I knew right away the oven temperature and cooking time were excessive. I cut my zucchini in larger chunks than the recipe calle...
11/23/2009
Delicious! There wasn't much left over, but I put what was left in the food processor the next day, and added it to some spaghetti sauce. The left over veggies chopped in the food processor wo...
7/19/2010
I traditionally make zucchini this way but on the stovetop rather than the oven and it was nice not to have to watch and stir it. Unfortunately, I wasn't crazy about using the tomatoes with thi...
9/13/2009
This was an excellent side dish for a cookout. I made a double batch and used them to make an italian vegatable soup the next day and it was excellent. This is so versatile I may try it over p...
12/28/2009
DELICIOUS! I follow the Zone diet, and this is a perfect way to get low-glycemic carbs and healthy fat (EVOO) into the meal. I served over steamed cauliflower (gives it more substance for a me...
9/14/2009
Excellent! Coming here to post a pic, I realized I left out the parm & basil. It's still delish without it! I love Roasted Veggies & the Red Pepper Flakes gives it a subtle kick that I love! Tha...