Roasted Cherry Tomatoes & Zucchini with Parmegiano Regiano

These require some time but ooh my are they worth it! All the sweetness brought out of the tomatoes and zucchini, together with saltiness of the parmesan. OOPAA! Bring me more bring me more!

  • 4 servings


  • 500 g / 16.7 oz cheery tomatoes, halved
  • 1 zucchini, thinly sliced
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 2 tbsp parmesan cheese, grated


What you do:
Preheat the oven to 212° F/100°C. Bring out a baking sheet, line it with baking paper. Toss zucchini slices and tomatoes in olive oil and spread out on the baking sheet. Season with salt and sprinkle the top with the grated parmesan. Let it take it’s time, the longer the better but somewhere between 4-6 hours on low heat and they turn out too good to be true.

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