Roasted Broccoli Zucchini is the perfect combination of healthy and delicious. Made with fresh, seasonal vegetables and packed full of flavor. This is a great side dish to serve with just about any meal!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step guide: instructionsÂ
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Roasted Broccoli and Zucchini Recipe
What makes this recipe irresistible
This vegetable side dish only requires a handful of simple ingredients and a few minutes of prep work. This means that you can add this to your favorite meal without having to spend hours in the kitchen.
Anytime you can sneak some vegetables (like this Air Fryer Roasted Carrot Recipe) onto your dinner table that are eaten and enjoyed.... is a WIN!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- broccoli florets
- zucchini
- lemon pepper seasoning
- olive oil
- fresh lemon
- salt and pepper
Creative variations to try
- One great thing about this recipe is that you can also add other types of fresh vegetables. Green beans, cauliflower, and even Brussels sprouts would all make great additions to this recipe.
- Want to add some additional flavor to your side dish? You can add garlic powder, onion powder, fresh herbs, or even some red pepper flakes for a touch of heat.
- Love cheese? Top this flavorful side dish with a sprinkle of parmesan cheese for a nice touch.
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven, ;ine your baking sheet.
- Slice the zucchini and toss with olive oil. Place on the sheet pan.
- Toss the broccoli florets with olive oil. Add to the center of the baking sheet.
- Sprinkle entire dish with lemon pepper seasoning
- Roast in the preheated oven, flipping halfway. Add remaining seasoning and return to the oven and bake until caramelized.
- Remove from the oven, squeeze the roasted lemon over the vegetables.
Watch and learn: recipe video
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Essential equipment for this recipe
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- large rimmed baking sheet
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Frequently asked questions (FAQ's)
I've found that the best way to keep zucchini from getting soggy is by making sure that it's in a single layer with a little space in between on your baking sheet. Overcrowding will result in soggy zucchini.
I don't like to salt the zucchini before roasting, as that tends to draw more water out of it, which can make it mushy.
Deb's tips for the perfect dish
Did you know the outside of the sheet pan is hotter than the middle?
Because the broccoli roasts more quickly, add it to the middle and the zucchini around the edges.
That way your veggies will be done at the same time!
- For this recipe, I recommend using fresh lemon juice, as it has the best flavor. Bottled juice will work in a pinch, but if you have fresh on hand, it works best.
- When it comes to roasting vegetables I prefer the flavor of extra virgin olive oil, instead of the stronger flavored kinds.
- Slice the zucchini in half-inch slices; this will allow them to cook at the same rate so that you don't have undercooked or overcooked vegetables.
How to store leftovers
Refrigerate - Store leftover roasted vegetables in an airtight container in the fridge for up to three days.
Freezer - Did you know that you can freeze roasted vegetables? Just make sure to cool them down completely before transferring them to a freezer-safe container or bag. They will last up to three months in the freezer.
Reheat - I've found that the best way to reheat these vegetables is in a 350-degree preheated oven for about 8-10 minutes. You can reheat single servings in the microwave, but I think the oven works best.
More recipes you'll love
Do you love roasted vegetables as much as I do? I have to admit that I like roasted vegetables in all their forms. Here are some of my favorites below. Click on the picture, and it will take you right to the recipe!
Are you making this recipe with different vegetables? I'd love for you to comment and let me know how you make it for your family. And don't forget, questions are always welcome! Don't hesitate to reach out if you have any questions or need help.
Roasted Broccoli and Zucchini Recipe
Equipment
- baking sheet pan
Ingredients
- 1 pound broccoli florets
- 2-3 small zucchini
- 2 teaspoons lemon pepper seasoning
- 1 tablespoon olive oil
- 1 lemon, sliced in half
- salt & pepper to taste (I used about ¼ teaspoon of each.)
Instructions
- Preheat the oven to 400 degrees. Line your baking sheet with parchment paper.
- Slice the zucchini into ½ inch slices, if the zucchini is large, slice each round into half-moons. Toss with half the olive oil. Spread the zucchini around the outside of the pan.
- Sprinkle the broccoli florets with the remaining olive oil and toss to coat. Add the broccoli to the center of the baking pan.
- Sprinkle the vegetables with lemon pepper seasoning. Add the lemon to the pan, sliced side down.
- Place in the preheated oven for 20-25 minutes, flipping after 12 minutes. Season with remaining lemon pepper seasoning. Return to the oven and bake until caramelized and tender. About 8-10 minutes.
- Remove from the oven. Squeeze half the roasted lemon over the roasted vegetables. (The other half makes a pretty garnish!) Season with salt and pepper if desired. Serve and enjoy!
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