This colorful and healthy side dish will brighten any meal. Garlic is a super veggie that helps reduce risks for colon, stomach, esophagus, pancreas and breast cancers. Tomatoes and zucchini are packed with vitamins and minerals. Plus, you can puree any leftovers for a yummy salsa dip!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
2 zucchini cut in half lengthwise, then cut into ½-inch, half-moon shapes
2 cups quartered ripe tomatoes (or grape tomatoes)
½ sweet onion, minced (or red onion to add color)
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 garlic powder
1 tablespoon chopped fresh basil
- Preheat oven to 450°. Lightly oil a 9×13-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. Mix well.
- In a separate small bowl, combine the Parmesan cheese, garlic powder and fresh basil. Set aside.
- Roast vegetables until tender or slightly golden, about 18 minutes. Remove from the oven. Sprinkle with the Parmesan mixture. Serve warm or at room temperature.
Makes 4 servings (serving size is 1 cup)
Total fat: 16.8 g
Saturated fat: 3.7 g
Fiber 2.4 g
Protein: 5.9 g
Sodium: 262 mg
Calcium: 180 mg
Magnesium: 40 mg
Potassium: 440 mg