Roasted Garlic Zucchini and Tomatoes

4.5
(254)

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.

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Prep Time:
15 mins
Cook Time:
18 mins
Total Time:
33 mins
Servings:
4
Yield:
4 servings

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

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

204 Calories
17g Fat
10g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 204
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 19%
Cholesterol 9mg 3%
Sodium 165mg 7%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 6g
Vitamin C 25mg 124%
Calcium 141mg 11%
Iron 1mg 4%
Potassium 441mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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