This easy roasted broccoli and zucchini recipe is the perfect way to enjoy your favorite veggies! They are roasted to perfection with caramelized, rich garlic and vibrant flavors of lemon. This is an easy sheet pan recipe you can make in less than 30 minutes and pairs well with lots of meals.
This is an easy way to use up some leftovers from the garden! (if it's summertime when you're reading this). In summer I love to use fresh vegetables to make healthy recipes like this one. Lemon is one of my favorite ways to add more flavor to broccoli and zucchini, but feel free to experiment with different flavors!
If you love zucchini (and/or have extra to use up, try out my Peach Zucchini Bread recipe with warm cinnamon, vanilla and juicy peach chunks! Lemon & Dill Roasted Zucchini dip is a great summer dip to use up those zucchinis!
Try out this delicious roasted carrots and asparagus for another amazing side dish!
- 1 Head of Broccoli (~4-6 cups broccoli florets): Remove the woody stem and cut into uniform pieces.
- 1 Medium Zucchini: No need to peel! Just wash it well.
- Extra Virgin Olive Oil: If you are oil-free you can omit this, but a little oil adds some crispiness and flavor. You could also try a cooking spray to keep it light.
- 3 cloves garlic: I highly recommend fresh garlic for this recipe. It is roasted alongside the veggies and adds so much flavor.
- 1 Large Lemon: You just need half the lemon for this for this recipe.
- Salt and Pepper (add more to taste)
- Parmesan cheese (vegan if dairy-free): I use Follow Your Heart brand (can find at many grocery stores)
- Fresh black pepper and salt
- More fresh lemon
Substitutions & Variations:
- You can also make this recipe with yellow squash instead of zucchini
- If you don't have fresh garlic cloves, you can use garlic powder. Use 1 teaspoon of garlic powder and sprinkle over veggies and mix well.
- This dish is so versatile. Feel free to add other veggies like diced red bell pepper or fresh herbs (such as parsley). If you don't have fresh herbs you can use dried (such as italian seasoning)
- If you're pairing this dish with an Asian meal (such as my Crispy Asian Tofu), use sesame oil instead of olive oil to get the flavor profile to match.
Step 1: Preheat oven to 400F. Cut your broccoli into small/medium sized florets. Wash and dice you zucchini into even ~½ inch slices.
Peel your three garlic cloves and roughly chop. Feel free to leave some slightly bigger pieces to roast.
Step 3: On a large baking sheet, spread zucchini and broccoli in a single layer. Space them out as much as you can. Bake for 15 minutes on the TOP SHELF, flipping halfway through. Veggies should be starting to turn golden brown.
Turn heat up to 450F and cook for another 2-3 minutes if your veggie are not as browned as you would like.
Step 4: Remove roasted vegetables from oven and add to a large serving bowl. Squeeze half a large lemon on top and gently toss.
Optional: Top with parmesan cheese.
Enjoy these roasted veggies as an addition to my Roasted Veggie Quinoa Salad!
Store leftover broccoli and zucchini in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 375F to ~10 minutes or until warmed through. You can also reheat in the microwave for 30-45 seconds (depending on the amount of veggies) or in the air fryer (5-10 minutes) as well.
You can meal prep extra zucchini and broccoli and store in the freezer in a freezer-safe container for up to 3 months.
How to Avoid Soggy Zucchini
- Make sure to cut the zucchini into uniform slices or cubes. This will help ensure that they cook evenly and avoid some pieces becoming overcooked while others remain undercooked.
- Cook on high heat - 400°F (220°C) or higher. Roasting at a higher temperature can help cook the zucchini quickly and prevent excess moisture from being released, which can lead to sogginess.
- Avoid overcrowding the baking sheet or pan when roasting zucchini. If the pieces are too close together, they can steam rather than roast, resulting in a softer texture.
- Don't add to much extra liquid.We are only adding juice of half a lemon to avoid the zucchini from becoming soggy.
This is really a matter of personal preference. The skin of zucchini is edible and contains additional nutrients and fiber. I like to wash my zucchini and leave the skin on because it has a vibrant color (with added nutrients) but feel free to peel if you prefer.
Yes you can. Store leftover zucchini and broccoli in an airtight container. For the best crispy texture, reheat in the oven at 375F to ~10 minutes or until warmed through. You can also reheat in the microwave for 30-45 seconds (depending on the amount of veggies).
I recommend adding it after your veggies have cooked to prevent them from getting soggy.
- Cook on the top shelf to get the crispiest zucchini and broccoli.
- If you don't like bigger pieces of roasted garlic in your dish, consider mincing it (however it has a higher chance of burning at the high heat).
- A little olive oil really helps to brown these veggies, but you can try this oil-free if you'd like!
Pair this side dish with:
Love zucchini? Check out these 20+ Vegan Zucchini Recipes!
Roasted Broccoli & Zucchini with Lemon & Garlic
- 1 large head broccoli
- 1 medium zucchini
- 1 tablespoon olive oil
- 3 cloves garlic roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ large lemon juice
- parmesan cheese (optional) dairy-free if vegan
- Preheat oven to 400F. Cut your broccoli into small/medium sized florets. Wash and dice you zucchini into even ~½ inch slices.
- Peel your three garlic cloves and roughly chop. Feel free to leave some slightly bigger pieces to roast.
- Add broccoli florets and zucchini pieces to a large bowl. Drizzle olive oil on top and add garlic, salt and pepper. Toss or mix until well combined.
- On a large baking sheet, spread zucchini and broccoli in a single layer. Space them out as much as you can. Bake for 15 minutes on the TOP SHELF, flipping halfway through. Veggies should be starting to turn golden brown.
- Turn heat up to 450F and cook for another 2-3 minutes if your veggie are not as browned as you would like.
- Remove roasted vegetables from oven and add to a serving bowl. Squeeze half a large lemon on top and gently toss.
- Optional: Top with parmesan cheese. Enjoy!