Best 2 Roasted Garlic Zucchini And Tomatoes Recipes

**Roasted Garlic Zucchini and Tomatoes**

Roasted Garlic Zucchini and Tomatoes is a vibrant and flavorful summer dish that is sure to impress. This easy-to-make recipe features tender zucchini, juicy tomatoes, and aromatic roasted garlic, all tossed in a light and tangy dressing. You can prepare this side dish in just 30 minutes, making it perfect for busy weeknights. With its colorful and delicious ingredients, Roasted Garlic Zucchini and Tomatoes will be a hit at your next barbecue, potluck, or family gathering.

The recipe provides step-by-step instructions to guide you through the process of roasting the vegetables, making the dressing, and assembling the dish. There are also helpful tips on selecting the best zucchini and tomatoes, as well as suggestions for variations on the recipe. Whether you're looking for a healthy side dish or a vegetarian main course, Roasted Garlic Zucchini and Tomatoes is a versatile dish that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

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.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-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

Steps:

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

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella image

In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.

Provided by Melissa Clark

Categories dinner, easy, weeknight, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

Ingredients

Extra-virgin olive oil, as needed
4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
Fine sea salt
1/2 cup panko bread crumbs
1/2 cup grated Parmesan
4 anchovy fillets, minced
1 garlic clove, finely grated or mashed to a paste
1/2 teaspoon herbes de Provence or dried oregano
Pinch of red-pepper flakes, plus more for serving
4 ounces mozzarella, grated (about 1 cup)
Black pepper
3 tablespoons chopped, pitted black or green olives
2 tablespoons torn basil or parsley leaves
Lemon wedges, for serving

Steps:

Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

Tips:

Choose firm, ripe zucchini: Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has soft spots.
Roast the vegetables at a high temperature: This will help to caramelize the vegetables and give them a delicious roasted flavor. If you roast the vegetables at a low temperature, they will become mushy.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. You can use any type of vegetables that you like, such as bell peppers, onions, or mushrooms.
Add some fresh herbs: Fresh herbs, such as basil, oregano, or thyme, will add a lot of flavor to the dish. You can add them at the beginning of the roasting process or sprinkle them on top of the vegetables before serving.

Conclusion:

This roasted garlic zucchini and tomatoes recipe is a delicious and easy way to enjoy fresh summer vegetables. The roasted vegetables are tender and flavorful, and the garlic and tomatoes add a delicious depth of flavor. This dish is perfect for a weeknight dinner or a special occasion. Serve it as a side dish or main course, or use it as a topping for pizza or pasta.