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Garlic-Parmesan Veggie Bake

Featured in: Vegetarian and Vegan

This dish turns zucchini, squash, and tomatoes into something special with a garlic olive oil base and a sprinkle of Parmesan. Everything caramelizes as it roasts, locking in savory and sweet flavors. Each vegetable keeps its texture, while the baked cheese forms a crispy, golden layer. It’s ready with minimal effort and pairs well with anything from roast meats to pasta.
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punchofyummy
Updated on Wed, 30 Apr 2025 16:09:07 GMT
A tray of colorful roasted veggies. Pin it
A tray of colorful roasted veggies. | pinchofyummy.com

This colorful veggie mix turns basic garden goodies into a fancy side with hardly any work. The soft zucchini and yellow squash get nice golden edges while the plump tomatoes pop with taste, all made better by fragrant garlic and rich Parmesan. What's great about this dish is how it fits in anywhere—it works just as well at a big holiday meal as it does with a quick weekday dinner.

I whipped this up for the first time when I had friends over who all ate differently. When I saw the empty dish at the end of the night, I knew I'd stumbled onto something good. Now this bright veggie mix shows up on our holiday table each year, and even the kids pile it on their plates without us having to ask them twice.

Veggie Delights

  • Zucchini: Go for medium ones with tight, perfect skin. The smaller ones have fewer seeds and taste a bit sweeter.
  • Yellow Squash: Pick ones with sunny, clear color and smooth skin. Their mild sweetness plays well with the savory stuff.
  • Cherry Tomatoes: Grab firm, bright ones that feel weighty for their size, which means they're ripe and full of juice.
  • Fresh Garlic: Finely chopped fresh cloves give the dish richness and character.
  • Parmesan Cheese: Newly grated Parmigiano Reggiano melts better and has a more complex nutty flavor.
  • Good Olive Oil: Fresh extra virgin olive oil makes up the backbone of how this dish tastes.

Making Magic

Hot Oven Ready:
Get your oven hot at 400°F. Put parchment on a baking sheet with sides so nothing sticks.
Flavor Mix:
In a bowl, stir olive oil with chopped garlic and Italian herbs. Let it sit a bit so the flavors can mix together.
Cutting Board Time:
Cut zucchini and yellow squash into even 1/4 inch circles. Cut cherry tomatoes in half. Toss all veggies into a big mixing bowl.
Oil Toss:
Pour your garlic oil mix over all the veggies and toss until they're all coated well.
Smart Layout:
Lay veggies flat on your lined baking sheet. Add salt and pepper. Sprinkle Parmesan on top.
Careful Cooking:
Cook for 25 minutes, turning the pan around halfway so everything cooks the same. Veggies should get soft and the cheese should turn golden and crispy.
Last Touch:
Take it out and let it cool for two minutes. Sprinkle some dried parsley on top before you serve it.
A white dish with a variety of vegetables. Pin it
A white dish with a variety of vegetables. | pinchofyummy.com

My grandma first showed me how to roast veggies, always saying that hot ovens turn their natural sugars into something wonderful. The way the garlic flavors every bite while the cheese gets crispy on the edges makes this the dish everyone asks me to bring to family get-togethers.

Great Partners

This mix of veggies goes great with turkey, ham, grilled chicken, or any fish dish. If you don't eat meat, try it on top of creamy corn mush or next to a mushroom rice dish for nice texture balance.

Changing With The Seasons

Try adding what's fresh like asparagus in spring, colorful peppers in summer, or tiny cabbage heads in winter to mix things up. Just watch your cooking times so everything gets done right.

Keeping Leftovers

Keep what's left in sealed containers in your fridge for up to three days. Warm it back up in a 350°F oven for 7 minutes to keep it crispy. Don't use the microwave or your veggies might get mushy.

A dish of zucchini and tomatoes. Pin it
A dish of zucchini and tomatoes. | pinchofyummy.com

After making this dish so many times, I've learned how simple cooking can make amazing food. The bright colors, matching flavors, and crunchy bits make this veggie mix one of my go-to dishes no matter what time of year it is.

Frequently Asked Questions

→ Can I prepare this in advance?
Yep! Slice the veggies and store airtight in the fridge up to a day ahead. Keep the garlic oil separate. Combine and roast fresh when ready. You can also cook it fully and reheat at 350°F for 10 minutes, though the veggies might lose a bit of firmness.
→ What other vegetables can I use?
Almost any veggies will work! Try bell peppers, eggplant, mushrooms, or asparagus. Just adjust the size or roasting time for harder veggies like carrots so they cook evenly with softer ones like zucchini.
→ Can I swap Parmesan for another cheese?
Of course! Pecorino helps keep it salty and nutty, and Asiago or Gruyère work well too. For softer flavors, mozzarella and provolone are good options, though they won’t crisp up the same way.
→ How do I keep the veggies firm, not soggy?
Slice everything to about ½ inch, don’t crowd the pan, use high heat, and make sure veggies are dry before roasting. Spread them out in a single layer to roast—not steam.
→ Is this keto-friendly?
Yes, it’s keto-approved! Each serving has 11g carbs and 4g fiber. Plus, the olive oil and cheese add healthy fats perfect for low-carb diets.
→ What dishes go well with this?
It’s a great match for grilled chicken, steak, pork, or fish. Vegetarian? Pair it with risotto, quinoa, or pasta. For holidays, it complements turkey, ham, or a roast perfectly.

Garlic-Parmesan Veggie Bake

Fresh zucchini, squash, and tomatoes roasted with garlic and Italian seasoning, topped with Parmesan for a side that’s cheesy and vibrant.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Amelia


Difficulty: Easy

Cuisine: Italian-American

Yield: 6 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Fresh Veggies

01 2 medium yellow squash, cut into half-inch thick rounds
02 2 medium zucchini, cut into chunky, half-inch rounds
03 2 cups of grape or cherry tomatoes, halved (about 14 ounces)

→ Flavor Boosters

04 4 cloves garlic, chopped finely
05 1¼ teaspoons mixed Italian herbs
06 3 tablespoons olive oil, the extra virgin type
07 Freshly cracked black pepper and sea salt, as much as you’d like

→ Tasty Add-ons

08 1 tablespoon chopped fresh parsley (or 1 teaspoon dried), to garnish
09 1 cup of Parmesan cheese, finely shredded

Instructions

Step 01

Adjust your oven rack to the center spot and get it heating to 400°F (200°C). For simple cleanup, cover a large baking sheet with foil or parchment paper. Baking at this high temperature helps the edges of veggies caramelize and brings a crispy, cheesy top layer.

Step 02

Mix olive oil, the finely chopped garlic, and Italian herb mix in a little bowl. Stir it well and let the flavors mingle for about 5-10 minutes. This short wait allows the garlic and seasonings to fully soak into the oil for a great taste boost.

Step 03

Throw your squash slices, zucchini rounds, and tomato halves into a big bowl. Pour that garlic-oil mixture all over them. Toss everything with your hands or a pair of big spoons until every piece is lightly covered in the savory oil goodness.

Step 04

Spread the veggies out on your baking sheet so they’re mostly laying flat without overlapping too much. Scatter the tomato pieces evenly around. Add some salt and freshly ground black pepper to taste. Don’t forget the Parmesan’s salty, too!

Step 05

Sprinkle the Parmesan over the veggies so it’s nice and even. Pop them into the hot oven, and bake for about 25-30 minutes. You’ll know they’re ready when the veggies are soft to a fork poke, and the cheese has melted into golden crispy bits.

Step 06

Want more golden cheese? Turn on the broiler and give it another 2-3 minutes, but be sure to watch closely so nothing burns. Once done, let it cool for a couple of minutes, top with parsley, and serve while it’s warm and gooey.

Notes

  1. This side dish bursts with the fresh flavors of summer vegetables and fits into everything from weekday dinners to fancy events.
  2. Cook these veggies ahead of time and reheat them at 350°F for around 10 minutes when you’re ready to dig in.
  3. Leftovers are awesome mixed into pasta, tossed in a grain bowl, or folded into your next-day omelet.

Tools You'll Need

  • Big sheet pan with edges
  • Aluminum foil or parchment for lining the pan
  • Some mixing bowls
  • Chopping board and sharp knife
  • Measuring spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (from Parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 11 g
  • Total Carbohydrate: 11 g
  • Protein: 8 g