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