Easy Roasted Zucchini with Fresh Tomatoes and Parmesan
What do you do with all those garden fresh zucchini? Pair them with a juicy fresh tomato, Italian herbs and Parmesan cheese. You will have a healthy, fresh side to go with just about anything!
Jump to RecipeIt’s common knowledge that zucchini multiplies very quickly. And before you know it, you have zucchini out your ears! I like to get creative with zucchini in the summertime when it is so plentiful.
Last week I put some in pancakes in place of applesauce!
There are so many options for fresh zucchini. But this recipe is so easy and quick, you’ll want to make it tonight!
For THM Friends
For all my THM friends, this recipe would be a nice Fuel Pull! That means there are no significant sources of fats or carbs. The oil we use in this recipe is so small, it will not run this into an S. If you wanted to be sure you didn’t overdo the oil, it would be ok to leave off the oil and just roast without it.
(I did not measure the oil, but it was literally maybe four drops spread around with my finger!)
I’m saying we are brushing on the oil, for fancy recipe purposes. 😉
Fresh Veggies for this Zucchini Recipe
You will need one medium to large zucchini. No measurements required, just use enough to fit on a baking sheet. (Or two!)
You will need equal amounts of sliced fresh tomato. I managed with one large tomato.
Parmesan cheese, which I used from the green can from the store.
Italian seasoning blend of choice.
Mineral salt and pepper.
Avocado oil, or olive oil, for brushing on the zucchini slices.
How to Make Roasted Zucchini with Fresh Tomatoes
This recipe is so easy, you’ll have it in the oven in no time!
Go ahead and preheat the oven to 350 degrees.
First, slice your zucchini about 1/4 inch thick.
Place them on a baking sheet, spread out.
Then, brush them lightly with oil. I used avocado oil. Sprinkle lightly with mineral salt, Italian seasoning, and pepper.
Roast the zucchini by itself for 15 minutes.
After the time is up, take the zucchini out of the oven, and now we’ll add the rest!
Slice thin pieces of the fresh tomato, and place one piece on top of the zucchini. If the zucchini is smaller than the tomato slice, just half the tomato.
Add another sprinkling of mineral salt, pepper, and Italian seasoning.
Lastly, add a generous sprinkle of parmesan cheese over each round.
Put back in the oven and cook for another 15 minutes.
During the last few minutes, turn the oven to broil to crisp the top.
The Easiest Side Dish
I had this recipe thought up and served in no time! It was a great, healthy side, and used up some of my zucchini harvest! Win win!
If you give this recipe a try, let me know!
For more healthy, farm fresh recipes, click here!
Try these next!
Easy Roasted Zucchini with Fresh Tomato and Parmesan
Ingredients
- 1 large zucchini, sliced
- 1 tomato, sliced
- Salt
- pepper
- Italian seasoning
- Parmesan cheese
- Avocado or olive oil
Instructions
- Preheat the oven to 350 degrees.
- Place sliced zucchini evenly on a baking sheet.
- Brush very lightly with oil.
- Sprinkle small amounts of salt, pepper, and Italian seasoning on the zucchini.
- Cook in oven for 15 minutes.
- Remove zucchini from the oven, and add the sliced tomato.
- Then, sprinkle more salt, pepper, and Italian seasoning.
- Lastly, sprinkle a generous amount of Parmesan cheese on top.
- Cook for another 15 minutes.
- During the last few minutes of cooking time, turn the oven to broil to crisp up the top.
- Enjoy!
Notes
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