Roasted Zucchini and Tomatoes

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes 1

3.0 from 3 reviews
Roasted Zucchini and Tomatoes
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 zucchini cut in half lengthwise, then cut into ½-inch half moons
  • 2 cups quartered ripe tomatoes
  • 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. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  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.
  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.

This dish goes well with pot roast and mashed potatoes.

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