Parmesan Vegetable Side Dish

May 05, 2015

Don’t you love a good baking dish with character? I enjoy getting new bakeware but I love when it has earned its character — that just means it gets a lot of good loving in this kitchen.

But this post isn’t about my worn-in casserole dishes. It’s about creative side dishes and every home cook needs a good side dish. It’s one thing to have an outstanding entrée but to be able to dress up a meal with a well planned side dish can take an ordinary meal and make it a little more special.

I struggle with being creative with sides so when I find one that’s easy to do while cooking the rest of the meal I get a little excited.

This side dish would go great with any grilled meat — like these Grilled Maple Dijon Pork Chops.

image via First Home Love Life

If you feel like cooking inside then serve this side dish alongside an entree that has been roasted, such as this Lemon and Herb Roasted Chicken.

image via Paleo Newbie

The best thing about this dish is that it’s simple to add to any weeknight meal, so no need to wait until the weekend to try it!

Parmesan Vegetables are interchangeable with any vegetable you have on hand but the flavor I had with these particular veggies was outstanding.

Parmesan Vegetables


1 Yellow Onion, peeled
4 Zucchini, peeled and halved lengthwise
1 cup Cherry Tomatoes, halved
2 tbsp olive oil
Small handful of shredded Parmesan Cheese
Salt, for tasting


In a large skillet heat up the olive oil over medium high heat.

When the oil is hot add the whole onion and zucchini. Cook until it has a good sear on it and flip over and sear the other side (about 2-3 minutes per side).

Meanwhile, preheat oven to 400 degrees.

Remove from the heat and dice the onion into large pieces and slice the zucchini. Toss them with the cherry tomatoes, parmesan cheese, and salt.

Put the vegetables in a small baking dish and bake until cheese has melted and has begun to brown.

Remove and serve alongside your entree!