Best Tomato Thyme Roasted Squash Or Zucchini With Fennel Recipes

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ROASTED ZUCCHINI AND SQUASH



Roasted Zucchini and Squash image

Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.

Provided by Heather

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 1/2 tablespoons olive oil
2 small zucchini
2 small yellow squash
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • Slice zucchini and yellow squash into 1/2" discs. Set aside.
  • In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
  • Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
  • Bake for 15-17 minutes or until cooked through.

Nutrition Facts : Calories 132 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 792 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES



Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes image

Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.

Provided by Jaclyn

Categories     Side Dish

Time 40m

Number Of Ingredients 9

2 small zucchini ((1 lb), cut into 1/2-inch thick slices)
2 small yellow squash ((1 lb), cut into 1/2-inch thick slices)
14 oz Flavorino or small Campari tomatoes (, sliced into halves)
3 Tbsp olive oil
4 cloves garlic (, minced (1 1/2 Tbsp))
1 1/4 tsp Italian seasoning
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Fresh or dried parsley (, for garnish (optional))

Steps:

  • Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  • In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
  • Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 168 kcal, Carbohydrate 8 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

ROASTED ZUCCHINI WITH THYME



Roasted Zucchini With Thyme image

Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

3 zucchini (1 1/2 pounds)
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
  • On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Nutrition Facts : Calories 102 g, Fat 7 g, Protein 2 g

ROASTED ZUCCHINI WITH FRESH THYME



Roasted Zucchini with Fresh Thyme image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Cooking spray
2 medium to large zucchini, halved lengthwise
1 tablespoon garlic-flavored olive oil or regular olive oil
Salt and ground black pepper
1 teaspoon garlic powder
2 teaspoons chopped fresh thyme leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top.
  • Roast 8 to 10 minutes, until tender and golden brown.

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL



Tomato-Thyme Roasted Squash or Zucchini With Fennel image

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.

Provided by KateL

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
1 medium fennel bulb, trimmed and sliced
3 medium garlic cloves, peeled and sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 fresh thyme sprigs
2 small tomatoes, seeded and chopped

Steps:

  • Heat oven to 450 degrees Fahrenheit.
  • In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
  • Arrange vegetables in single layer on 2 foil-lined baking sheets.
  • Top with thyme sprigs.
  • Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
  • Arrange vegetables on serving platter.

TOMATO ZUCCHINI SQUASH SKILLET



Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

FENNEL AND ZUCCHINI SOUP WITH WARM TOMATO RELISH



Fennel and Zucchini Soup with Warm Tomato Relish image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Tomato     Vegetable     Appetizer     Side     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Fennel     Spring     Birthday     Healthy     Low Cholesterol     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, divided
2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
1 cup trimmed diced zucchini
1 cup chopped onion
1/4 teaspoon fennel seeds
2 cups low-salt chicken broth
3/4 cup grape tomatoes, quartered

Steps:

  • Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
  • Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

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