Roasted Garlic Zucchini and Tomatoes

February 24, 2021 Receipt BBQ & Grilling 0

Roasted Garlic Zucchini and Tomatoes 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.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Time Details

PREP :

COOK : 18 mins

TOTAL : 33 mins

SERVING : 4

YIELD : 4 servings

Step 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9×13 inch baking dish.

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Step 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.
Step 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.

Per Serving: 204 calories; protein 5.9g; carbohydrates 9.5g; fat 16.8g; cholesterol 8.8mg; sodium 165.2mg.