Roasted Broccoli and Zucchini Recipe

Roasted Zucchini and Broccoli on a platter with a serving spoon.

Roasted Broccoli and Zucchini Recipe

Great roasted vegetables with caramelized bits are the BEST! They are also easy to make with minimal ingredients. You'll enjoy this recipe!

Course Vegetables and Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 90kcal

Author Deb Clark

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!

Notes

Did you know that the edges of the sheet pan get hotter than the middle? It's perfect for this dish. Zucchini takes longer to roast and caramelize than the broccoli. Placing the zucchini on the edges will help ensure everything is done simultaneously.

Nutrition