Ingredients:

  • 1 lb zucchini, sliced into ½-inch rounds
  • 2 cups cherry tomatoes, left whole
  • 3 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini into uniform ½-inch rounds and ensure cherry tomatoes are dry to prevent steaming.
  3. In a large mixing bowl, toss the zucchini rounds and whole cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper until thinly coated.
  4. Spread the vegetables in a single layer on the baking sheet, leaving at least one inch of space between pieces to ensure roasting rather than steaming.
  5. Roast for 15–20 minutes.
  6. Remove the pan, sprinkle the Parmesan cheese evenly over the top, and return to the oven for another 5 minutes until the cheese is golden-brown and tomatoes have burst.
  7. Optional: Finish the dish with a drizzle of balsamic vinegar before serving.