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Dinner recipe · from the recipe book

Roasted Cherry Tomato Zucchini Parmesan Sauce

Sheet-pan roasted cherry tomatoes, zucchini and garlic turn jammy and sweet, then get mashed into a chunky, savory sauce finished with nutty Parmesan and fresh basil.

Roasted Cherry Tomato Zucchini Parmesan Sauce

Ingredients

  • 4 cups600 gCherry tomatoeshalved
  • 1 medium200 gZucchinicut into 1/2-inch dice
  • ½ cup chopped80 gRed onionthinly sliced
  • 4 cloves12 gGarlicpeeled, cloves left whole
  • 2 tbsp25 gOlive oil
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. While the oven heats, halve the cherry tomatoes, dice the zucchini, slice the red onion and peel the garlic.
  3. On the sheet pan, toss the cherry tomatoes, zucchini, red onion and garlic with the olive oil, oregano, red pepper flakes, salt and black pepper; spread in one layer with the tomatoes cut side up.
  4. Roast 25 to 30 minutes, until the tomatoes collapse and blister and the zucchini is tender and browned at the edges.
  5. Scrape everything and its juices into a large bowl and mash with a potato masher or fork, crushing the soft garlic cloves, into a chunky sauce.
  6. Stir in the Parmesan until it melts into the warm sauce, then fold in the basil.
  7. Spoon over steamed or roasted vegetables while warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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