Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

By Stef -

 

This was a good use of my garden squash and zucchini, and it had good flavor. I didn't add tomatoes to this, so needed to cut down the oil and cheese a bit, but it was otherwise tasty. It gets a 7 and came from cooking classy.com.

  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices
  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
  • 14 oz Flavorino or small Campari tomatoes , sliced into halves I didn't use these
  • 3 Tbsp olive oil
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup (2.4 oz) finely shredded Parmesan cheese I used half this amount
  • Fresh or dried parsley , for garnish (optional)

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