Description
Roasted Cherry Tomatoes with Zucchini and Parmesan is a colorful dish that combines the juicy sweetness of blistered cherry tomatoes, the tender crunch of zucchini, and the rich flavor of melted Parmesan cheese. This simple yet elegant recipe is perfect for weeknight dinners or festive gatherings. With minimal prep and a handful of fresh ingredients, you can create a delightful meal that warms the heart and pleases even the pickiest eaters.
Ingredients
Scale
- 2 cups cherry tomatoes (about 300g)
- 2 medium zucchini, sliced (about 300g)
- 1 cup freshly grated Parmesan cheese (about 100g)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Wash and slice the cherry tomatoes and zucchini into half-moons.
- In a mixing bowl, combine the tomatoes and zucchini. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly.
- Spread the mixture on the baking sheet and roast for 20-25 minutes until tomatoes begin to blister.
- Remove from the oven, sprinkle Parmesan cheese over the veggies, and bake for an additional 5 minutes until golden brown.
- Garnish with fresh basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg