Roasted Garlic Zucchini and Tomatoes

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

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 18 mins

    TOTAL : 33 mins

    SERVING : 4

    YIELD : 4 servings

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

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  • 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.

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