Tomato Thyme Roasted Squash or Zucchini with Fennel
Elevate your weeknight dinners with this vibrant and wholesome Tomato Thyme Roasted Squash or Zucchini with Fennel recipe! Featuring tender zucchini or golden yellow squash, caramelized fennel, and juicy, blistered cherry tomatoes, this dish is a celebration of fresh, seasonal vegetables. Infused with the earthy aroma of fresh thyme and the warmth of minced garlic, this easy sheet-pan recipe is both flavorful and nutritious. Perfectly roasted in extra virgin olive oil and finished with an optional sprinkle of Parmesan cheese, it’s a versatile side dish that pairs beautifully with roasted meats or can be served over quinoa or couscous for a delightful vegetarian main. Ready in just under 45 minutes, this quick and healthy recipe is as simple as it is satisfying, making it a go-to choice for busy weeknights or relaxed weekend meals.
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Recipe Information
Ingredients
- 3 medium zucchini or yellow squash
- 1 large fennel bulb
- 1.5 cups cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 3 garlic cloves
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Slice the zucchini or squash into 1/4-inch thick rounds. If using yellow squash, ensure the slices are uniform for even cooking.
Cut the fennel bulb in half lengthwise, remove the tough core, and slice it into thin wedges.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the zucchini or squash slices, fennel wedges, and cherry tomatoes.
Drizzle the vegetables with the olive oil, and sprinkle with minced garlic, fresh thyme leaves, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetable mixture onto the prepared baking sheet in a single layer to ensure they roast evenly.
Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until the squash and fennel are tender and the tomatoes are slightly blistered.
Optional: Sprinkle the roasted vegetables with grated Parmesan cheese immediately after removing them from the oven for an extra layer of flavor.
Serve warm as a side dish or on top of grains like quinoa or couscous for a complete meal.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 32.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1022 mg | 79% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
