Baked Parmesan Summer Veggies
Roasted zucchini, squash, and tomatoes topped with a thin layer of Parmesan that melts into a golden, savory crust. Simple, quick, and genuinely addictive, a great way to use up summer produce in about 25 minutes.
Equipment
- 13x18-inch half sheet pan
Ingredients
- 1 medium zucchini sliced 1/4-inch thick
- 1 medium yellow summer squash sliced 1/4-inch thick
- 1 pint small tomatoes halved
- garlic salt and freshly ground black pepper to taste
- 1/2-3/4 cup freshly grated Parmesan cheese
Instructions
- Preheat: Position a rack in the center of the oven and preheat to 425°F. Line a baking sheet with foil (lightly misted with nonstick spray) or parchment paper.
- Prep the Vegetables: Wash and dry the zucchini and squash, then slice each into 1/4-inch-thick rounds. Arrange evenly on the pan. Halve the tomatoes and place cut side up in the gaps between the rounds.
- Season and Top: Lightly sprinkle with garlic salt and black pepper. Spoon a thin layer of Parmesan onto each piece of vegetable.
- Bake: Bake 15 to 20 minutes, until the Parmesan melts and turns light golden brown. Watch closely and pull early if browning happens before 15 minutes; broil 1 to 2 minutes at the end to speed browning if needed. Serve immediately.
Notes
Slice the zucchini and squash evenly so they cook at the same rate. Spread just a thin layer of Parmesan on each piece for even browning, a thick clump melts unevenly. Watch closely near the end since Parmesan can go from golden to burnt quickly. Serve immediately while the cheese is melty. Broil briefly at the end for extra browning if desired. Season with Italian herbs or red pepper flakes for variation. Keeps 3 days refrigerated; reheat in the oven or a skillet rather than the microwave for the best texture.