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.
Roasting veggies is an easy way to add a nutritious and flavorful side dish to your next meal.
This side dish only takes about ten minutes of prep - about as long as it takes to chop up a head of broccoli and a few zucchini. Simply toss in olive oil and spices, spread onto your sheet pan, and bake!
Seasoned with Italian herbs, garlic, salt, and pepper, then sprinkled with parmesan cheese, these veggies pair well with just about any main course. Try serving with meatloaf, baked chicken, fettuccine alfredo, and more.
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 - I recommend using 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.
Tips and tricks
- 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.
- Slice your zucchini into thick, ½ inch slices. Thin zucchini cooks quickly, and will get mushy before your broccoli is cooked through.
- Shred parmesan cheese fresh from a block for best results. Bagged shredded cheeses, or cheese in a green canister, is often coated in anti-clumping powder that when melted, can be grainy. Or, some brands may not melt well at all. Fresh grated cheese is the best choice for superior flavor and texture.
- Make sure your oven is fully preheated before adding your veggies.
- Give your sheet pan a light spray with cooking spray, or cover with a sheet of parchment paper, to prevent sticking.
- Optionally, once your veggies are done, turn on the broiler for 1 to 2 minutes to lightly brown your veggies. Do not walk away - the broiler can burn food very quickly if you're not watching.
How to prevent soggy zucchini
Zucchini is made of 90% water. While it's not going to turn out crisp or crunchy, there are ways to prevent it from getting mushy.
When cooked, zucchini can easily go from firm to soggy in an instant. To help prevent your zucchini from getting soggy, take care not to overcook your veggies in the oven. Cooking for too long will result in soggy, mushy zucchini.
Slice your zucchini into thick slices (½ inch thick or more). Thick zucchini cooks at about the same rate as the broccoli, ensuring it doesn't get mushy before the broccoli is done.
If you're concerned about soggy zucchini, after slicing, pat your zucchini dry with a paper towel to remove any excess water.
Vegetables can also be roasted on top of an oven-safe cooling rack (Amazon - Stainless Steel Cooling Rack for Baking) that's been placed on your sheet pan. This allows air to circulate around the vegetables and helps excess water evaporate.
Leftovers and storage
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.
Roasted Zucchini and Broccoli
- 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
- Preheat oven to 425 degrees Fahrenheit. 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).
- 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 into thick slices to ensure they don't finish cooking before the broccoli.
- Add a pinch of red pepper flakes for a little heat.
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