Description
Zucchini and tomato rounds roast to tender perfection, their edges crisping beneath a golden Parmesan crust. A drizzle of olive oil and a sprinkle of basil bring fresh, savory brightness to every bite.
Ingredients
- 2 medium zucchini
- 2 medium tomatoes
- 2 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini and tomatoes into 1/4-inch thick rounds and arrange them in a single layer on the baking sheet.
- Drizzle the olive oil evenly over the zucchini and tomatoes.
- In a small bowl, mix the Parmesan cheese, garlic powder, salt, and black pepper.
- Sprinkle the Parmesan mixture over the vegetables.
- Roast in the preheated oven for 15 to 20 minutes, until the edges of the zucchini are golden and the tomatoes are tender.
- Remove from the oven and let cool for 2 minutes.
- Garnish with chopped fresh basil and serve warm.
Notes
- For extra crispiness, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute Pecorino Romano for Parmesan if you prefer a sharper flavor.
- Add a sprinkle of red pepper flakes before roasting for a spicy kick.