Ingredients:

  • 2 medium zucchinis, sliced into 1/2 inch rounds (approx. 1 lb / 450g)
  • 1 pint cherry tomatoes, halved (approx. 10 oz / 280g)
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the zucchini rounds and halved cherry tomatoes with olive oil, minced garlic, red pepper flakes, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet, ensuring at least a half-inch of space between pieces. Roast for 15–20 minutes until tomatoes begin bursting and zucchini edges are golden-brown.
  4. Remove from oven, sprinkle grated Parmesan evenly over the top, and return to the oven for 5 minutes until the cheese is melted and golden.
  5. Remove from oven and garnish with fresh chopped parsley.