This zucchini and tomatoes recipe is my husband’s favorite way to eat up summer’s never-ending supply of zucchini and tomatoes. Grape or cherry tomatoes work well, too.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
2 zucchini cut in half lengthwise, then cut into ½-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
Directions
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.
Combine zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with olive oil; season with salt and pepper. Mix well.
Roast in the preheated oven until vegetables are tender and slightly golden, about 18 minutes. Remove from the oven; sprinkle with Parmesan cheese and basil.
Cook’s Note
This vegetable side dish goes great with grilled chicken, fish, or tossed with hot pasta.