• Skip to main content
  • Skip to primary sidebar
Zucchini Zone
menu icon
go to homepage
  • Home
  • Recipes
  • Newsletter
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Newsletter
  • About
×
Home » Side Dishes

Roasted Zucchini and Broccoli

Published: Aug 11, 2022 · Modified: Jul 10, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 736 words. · About 4 minutes to read this article.

Jump to Recipe
Roasted zucchini and broccoli recipe.
Roasted zucchini and broccoli recipe.
Roasted zucchini and broccoli recipe.

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.

A white plate filled with roasted zucchini and broccoli.

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

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make roasted zucchini and broccoli
  • Tips and tricks
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • 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

Making roasted zucchini and broccoli.
  1. Add zucchini and broccoli to a large bowl. Drizzle with olive oil and seasoning and toss to coat.
  2. Spread onto a greased sheet pan.
  3. Top with parmesan cheese.
  4. 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.

Metal sheet pan filled with roasted zucchini and broccoli.

Frequently asked questions

How long do leftovers last?

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.

Why does my zucchini always turn out soggy?

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

A white plate filled with roasted zucchini and broccoli.
Print Recipe
5 from 1 vote

Roasted Zucchini and Broccoli

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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 172kcal
Author: Heather

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

  • Nordic Ware Half Baking Sheet, 2 Pack
  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches
  • Reynolds Kitchens Parchment Paper

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. 

Nutrition Estimate

Calories: 172kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 275mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1020IU | Vitamin C: 119mg | Calcium: 188mg | Iron: 1mg
Course: Side Dish
Cuisine: American

More Side Dishes

  • Cheesy zucchini bites stacked on a plate.
    Cheesy Zucchini Bites
  • A bowl of cheesy rice with grated zucchini.
    Cheesy Zucchini Rice
  • A decorative collage of vegetable sides for Thanksgiving.
    25 Vegetable Sides For Thanksgiving
  • A decorative collage of various grilled vegetables.
    21 Best Vegetables for Grilling

Share this post:

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

More about me →

Popular posts

  • A pan of pasta and vegetables with sliced chicken breast on top.
    Chicken Primavera
  • A slice of frosted chocolate cake on a plate.
    Chocolate Zucchini Cake
  • A decorative collage of vegetable smoothie recipes.
    15 Vegetable Smoothie Recipes
  • A sheet pan of chicken thighs with roasted vegetables.
    Sheet Pan Chicken Thighs and Veggies

Summer Recipes

  • Slices of tomato basil zucchini bread on a wooden serving board.
    Tomato Basil Zucchini Bread
  • Slices of pineapple zucchini bread on a wooden cutting board.
    Pineapple Zucchini Bread
  • Grilled chicken kabobs on a white serving plate.
    Grilled Chicken Kabobs
  • Close up of grilled zucchini topped with melted parmesan cheese.
    Grilled Parmesan Zucchini

Footer

Explore

  • Recipe Index
  • Contact
  • FAQ
  • Sign Up! for emails and updates

About

  • About
  • Privacy Policy
  • Disclaimer

Copyright © 2025 Zucchini Zone

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.