Mediterranean Crispy Roasted Zucchini, Squash & Tomatoes
This vibrant Mediterranean Crispy Roasted Zucchini, Squash & Tomatoes dish is a celebration of fresh vegetables with bold, herbaceous flavor and irresistible texture. Tossed in olive oil, garlic, and Mediterranean spices, then roasted until caramelized and slightly crisp, it’s the perfect side for grilled meats, seafood, or a vegetarian main. Quick to make, loaded with nutrients, and full of color, it’s everything a summer veggie dish should be!
Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–6
Ingredients:
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 pint cherry or grape tomatoes, halved
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme or Italian seasoning
1/2 tsp smoked paprika (optional for depth)
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan or crumbled feta (optional)
2 tbsp chopped fresh parsley or basil (for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it.
Prepare Vegetables:
In a large bowl, combine zucchini, squash, and tomatoes.
Drizzle with olive oil and toss with minced garlic, oregano, thyme, smoked paprika (if using), salt, and pepper.
Arrange & Roast:
Spread vegetables evenly in a single layer on the baking sheet.
Make sure the slices are not overlapping — use two pans if needed to avoid steaming.
Bake:
Roast for 25–30 minutes, flipping zucchini and squash halfway through, until golden brown and edges are crispy.
Tomatoes should be blistered and slightly caramelized.
Finish & Serve:
Optional: Sprinkle with Parmesan or crumbled feta in the last 5 minutes of roasting or immediately after removing from oven.
Garnish with fresh parsley or basil before serving.
Serving Suggestions:
Serve alongside grilled chicken, fish, or lamb.
Toss leftovers into a grain bowl with quinoa or couscous.
Enjoy warm or at room temperature — also makes a great topping for toast or flatbread.
Tips & Variations
Make It Extra Crispy:
Pat vegetables dry before seasoning to remove excess moisture — this helps them roast instead of steam.
Spread the veggies in a single, non-overlapping layer on the baking sheet for better browning.
Use convection bake or roast mode if your oven has it for even crispier edges.
Cheesy Options:
Add Parmesan in the last 5 minutes of roasting for crispy, salty edges.
For a tangy Mediterranean flair, top with crumbled feta and a squeeze of lemon after baking.
Flavor Boosts:
Add thinly sliced red onion or shallots for extra savory sweetness.
Toss in a few whole garlic cloves to roast alongside the veggies and mash them in at the end.
Herb Variations:
Mix in fresh herbs like basil, oregano, thyme, or mint just before serving.
For an earthy twist, use rosemary and sage instead of Mediterranean herbs.
Tomato Substitutes:
Use Roma tomatoes, chopped into chunks, or sun-dried tomatoes (add in the last 5 minutes of roasting).
Add More Veggies:
Try adding bell peppers, eggplant, or mushrooms to the mix.
If adding eggplant, salt and let it sit for 15 minutes first to reduce bitterness and moisture.
Add Heat:
Sprinkle with crushed red pepper flakes, Aleppo pepper, or a drizzle of harissa for a spicy kick.
Turn It Into a Main Dish:
Toss the roasted vegetables with cooked quinoa, farro, or couscous for a hearty vegetarian bowl.
Top with a fried egg, a scoop of hummus, or some grilled shrimp or chicken.
Leftovers Tip:
Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven or skillet to bring back some crispness (avoid the microwave for best texture).
Q&A
Q: Can I prepare this ahead of time?
A: Yes! You can chop the vegetables and store them in the fridge up to 24 hours ahead. Roast them just before serving for the best texture.
Q: How do I keep the zucchini and squash from getting soggy?
A: Pat them dry thoroughly and don’t overcrowd the baking sheet. High heat (425°F) and spacing are key to crisping instead of steaming.
Q: Is this dish vegan?
A: Yes — just skip the cheese or use a plant-based cheese alternative.
Q: Can I roast the vegetables in an air fryer?
A: Definitely! Cook at 400°F for about 12–15 minutes, shaking the basket halfway through for even browning.
Q: Can I use dried herbs instead of fresh?
A: Absolutely. Use dried oregano, thyme, or Italian seasoning during roasting. Add fresh herbs at the end for brightness if desired.
Nutrition Information (Per Serving – Approx. 1 cup)
Based on 6 servings; values will vary depending on cheese and oil used.
Calories: 110
Protein: 2g
Fat: 8g
Saturated Fat: 1.5g
Carbohydrates: 8g
Sugar: 4g
Fiber: 2g
Sodium: 180mg
Tip: Reduce calories by using less oil or skipping cheese. Add protein with chickpeas or grilled chicken for a full meal.
Conclusion
This Mediterranean Crispy Roasted Zucchini, Squash & Tomatoes recipe is a simple, colorful, and delicious way to bring out the best in fresh summer produce. Bursting with savory Mediterranean herbs, juicy tomatoes, and perfectly roasted zucchini and squash, it’s a go-to side dish that feels both light and satisfying. Whether served alongside grilled protein or enjoyed as a vegetarian main, this dish is a healthy staple you’ll want on repeat.