Roasted Garlic Zucchini and Tomatoes

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 204 Calories

Ingredients

• ½ cup grated Parmesan cheese
• ¼ cup olive oil
• ½ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 3 cloves garlic, minced
• ½ onion, minced
• 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
• 2 cups quartered ripe tomatoes

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.

Step 3

Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.