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Roasted Parmesan Zucchini and Tomatoes on a gray rimmed baking sheet over head view

Roasted Parmesan Zucchini and Tomatoes

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


30 minute oven roasted zucchini spears and cherry tomatoes tossed in olive oil, garlic, parmesan and herbs.



  • 2 lbs zucchini, quartered lengthwise and cut into 3 to 4 inch pieces
  • 1 lb cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 1/2 cup shredded parmesan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Fresh parsley and thyme leaves, roughly chopped for garnish


  1. Preheat oven to 400°F. Grease a large rimmed baking sheet.
  2. Toss all ingredients together and spread in an even layer on the prepared baking sheet.
  3. Bake for 20-25 minute until zucchini is tender. Broil on high for 2-3 minutes until cheese starts to brown.
  4. Remove from heat. Garnish with fresh parsley and thyme. Serve warm.