Roasted zucchini and broccoli is an easy oven roasted vegetable side dish for your next meal. Seasoned fresh vegetables are topped with parmesan cheese, roasted to perfection, and ready in less than 40 minutes.
Recipe summary
Flavor/texture: Zucchini and broccoli are tossed in oil and savory seasoning, topped with parmesan cheese, and roasted until tender.
Pan size: 13x18 half sheet pan
Serves: 4 people
Similar to: Oven Roasted Zucchini, Roasted Zucchini and Peppers, Sheet Pan Chicken Thighs and Veggies
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Ingredients and substitutions
- Zucchini - You'll need about two medium zucchini, or summer squash, for this recipe. Slice your zucchini into thick, ½ inch slices for roasting.
- Broccoli - One large head of broccoli can be substituted with a head of cauliflower if desired. Frozen broccoli won't work quite as well in this recipe, because it will take longer to roast, causing the zucchini to get soggy.
- Olive oil - Coats your veggies, helps them brown, and helps prevent sticking to the pan.
- Seasoning - Salt, pepper, garlic powder, and Italian seasoning add depth of flavor to your veggies. Italian seasoning can be substituted with a combination of any of these herbs you have on hand: oregano, basil, rosemary, sage, or thyme. You could also add a pinch of red pepper flakes for a little added heat.
- Parmesan cheese - Use freshly grated parmesan cheese from a block. Freshly grated cheese melts smoothly and evenly. Bagged shredded cheese is often coated in anti-clumping powder that when melted, adds a grainy texture.
How to make roasted zucchini and broccoli
- Add zucchini and broccoli to a large bowl. Drizzle with olive oil and seasoning and toss to coat.
- Spread onto a greased sheet pan.
- Top with parmesan cheese.
- Bake until veggies are fork tender.
Tips and tricks
Chopping broccoli - Chop your broccoli into small to medium sized florets, or nice bite sized pieces. Large broccoli florets will take longer to roast in the oven, causing the zucchini to get soggy.
Slicing zucchini - Slice your zucchini into thick, ½ inch slices. Thin zucchini cooks quickly, and will get mushy before your broccoli is cooked through.
Preparing your sheet pan - Give your sheet pan a light spray with cooking spray or cover with a sheet of parchment paper. This helps prevent sticking while your veggies bake.
Optional broiling - Once your veggies are done roasting, turn on the broiler for 1 to 2 minutes to lightly brown the tops. Do not walk away - the broiler can burn food very quickly if you're not watching.
Frequently asked questions
Leftover roasted zucchini and broccoli will keep in a tightly sealed container in the refrigerator for 3 to 4 days, and reheats well in the microwave.
Zucchini turns out soggy from overcooking. It's made of over 90% water, so cooking too long releases that water and creates a soggy mess. To prevent soggy zucchini, slice into thick slices, pat your zucchini dry to remove excess water, and take care not to overcook it in the oven.
📖 Recipe
Roasted Zucchini and Broccoli
Ingredients
- 2 medium zucchini
- 1 large head of broccoli
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 425℉. Lightly grease a sheet pan (or line with parchment paper) and set aside.
- Slice zucchini into thick, ½ inch slices and pat dry, chop broccoli into bite-size florets, and place vegetables into a large bowl. Drizzle with olive oil and add Italian seasoning, garlic powder, salt, and pepper. Toss until evenly coated.
- Pour vegetables onto prepared baking sheet and spread into an even layer. Top with parmesan cheese.
- Bake for about 18-20 minutes, or until vegetables are crisp-tender (vegetables can be pierced through with a fork with little resistance).
Recommended Equipment
Notes
- Storage: Leftover roasted vegetables will keep in a tightly sealed container in the refrigerator for 3 to 4 days and reheat well in the microwave.
- Slice zucchini thick: Slice zucchini into thick slices to ensure they don't finish cooking before the broccoli.
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