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    Home » Recipe Index » Sides, Soups and Stews

    Roasted Zucchini and Broccoli with Lemon

    Published: Jan 9, 2024 by Jessica

    JUMP TO RECIPE PIN SHARE

    This easy and quick roasted zucchini and broccoli recipe makes for such a delicious vegetable side dish. It pairs nutrient-dense vegetables with garlic, herbs and lemon. So simple yet delicious! Goes well with pasta, rice, burgers and more for quick meals full of flavors.

    Front angle view on some roasted zucchini and broccoli tossed in herbs and lemon juice.

    Here is a super simple recipe for roasted zucchini and broccoli to accompany many main dishes, such as veggie burgers, tofu steaks, pan fried marinated tempeh and much more.

    And since you loved my roasted potato and broccoli so much, I wanted to share another favorite go-to sheet pan roasted vegetables. This versatile dish is one we make often, and it pairs well with just about anything!

    This recipe works well because broccoli and zucchini are such a good match: they have similar tenderness and thus, cook time. This means that you can throw both veggies on the baking sheet at the same time for a fuss-free recipe.

    The vegetables are roasted until golden brown and flavored with herbs, garlic and lemon for a nice touch of brightness. The broccoli florets get crispy and slightly charred while the zucchini tenderize and concentrate in flavor. This recipe is so simple yet surprisingly delicious!

    Makes for a great vegetable side dish for the holidays, Sunday meals or busy weeknight dinners.

    Let me know if you gave it a try! ❤️

    View on a large baking sheet filled with roasted zucchini and broccoli with herbs and lemon wedges.

    Why this recipe works

    • Quick, fuss-free, versatile and easy sheet pan recipe
    • Straightforward vegetable recipe using only a few simple ingredients
    • Can be made oil-free
    • Healthy green vegetable side dish that's loaded with vitamins, minerals, fiber and antioxidants
    • Pairs well with many main dishes
    • Naturally vegan, vegetarian and gluten-free

    Ingredients you will need

    • Broccoli: you will need 3 cups of broccoli florets or about one large head of broccoli.
    • Zucchini: I used 2 medium zucchini (green squash) for this recipe. You can also use yellow squash if you prefer, which is usually sweeter than green zucchini.
    • Garlic: garlic adds so much flavor, so try not to omit it! I used 2 cloves but feel free to add more.
    • Dried herbs: I like a combination of dried basil and oregano, but thyme, rosemary, parsley, Italian seasoning, or other dried herbs work too.
    • Lemon: such a great addition to add freshness and brightness to roasted veggies. You can start with ½ of a lemon, then add more lemon juice if needed.
    • Oil + salt: I like using oil spray, that way I can spread it out evenly without having to add too much. But this time I simply used a small amount of high-quality olive oil (about 1 tablespoon). 
    Showing are the ingredients needed to make this recipe.

    How to roast zucchini and broccoli

    This recipe is quick and easy, plus highly customizable. You can use it as a guide and add your favorite flavoring ingredients. See below for more inspiration!

    Prep the vegetables

    Preheat the oven to 425º and line a baking sheet with parchment paper.

    Clean the head of broccoli and chop in florets. If the florets are too big, then slice them in half. Aim to have them all about the same size. Transfer the broccoli pieces to the prepared baking sheet.

    Clean and slice the zucchini. I like to cut them in half moons of about ¾-1 inch thickness, but simple round slices will work too. Try to keep the zucchini thick so it does not get mushy while baking and also aim for having the pieces similar in size. Transfer to the baking sheet.

    Roast in the oven

    Add oil (olive oil or spray, optional), dried herbs, garlic and a generous pinch of sea salt and some black pepper. Use your fingers to toss the vegetables so the flavoring ingredients are well distributed, then disperse the veggies all over the baking sheet on an even layer.

    Transfer to the preheated oven and bake for 25-30 minutes flipping the vegetables halfway through cooking.

    Finish up and serve

    Once the veggies look done to your liking, add the lemon juice right on the baking sheet and serve right away while still warm. Enjoy!

    In process picture: prep the zucchini.
    In process picture: prep the broccoli.
    In process picture: add to a baking sheet with seasonings.
    In process picture: bake and add lemon.

    Helpful tips to avoid soggy zucchini and broccoli

    Roasting the vegetables instead of steaming them:

    1. brings out their amazing flavor
    2. keeps them from turning too soft or mushy
    3. helps get a caramelized surface over the veggies
    4. it enhances their natural sweetness

    If you don't normally like steamed veggies, then try roasting them instead!

    Here are a few tips to help the veggies roast nicely and make them the best they can be:

    • Dry the veggies as well as you can before adding them to the baking sheet. If they have too much moisture, then they might steam instead of roasting.
    • Don't overcrowd the veggies! Space them out nicely on the baking sheet on a single layer and use a large baking sheet so you have enough space to do that.
    • Chop them all about the same size to avoid some pieces turning too soft (if some are smaller they will cook quicker).
    • Adding the lemon at the end once the veggies are done baking helps keep the lemon flavor bright and fresh, but also it helps not to add more moisture before they can roast.
    • Cooking on high heat will help roast the veggies and keep them from turning too soft.
    • One more thing is by adding oil: I prefer to cook with less oil, which is why I use 1 tablespoon only or oil spray, but know that a little more oil would help get a nice color on the veggies and make them crispier.
    Close up on a piece of roasted zucchini and broccoli with dried herbs.

    Serving suggestions

    This recipe makes for a simple and easy vegetable side dish you can whip up without much effort. All done within 30-35 min and will boost your dinner with more flavor and nutrients! 

    You can use it as a flavorful side dish for a main dish or also add to pasta, rice, or blend them with warm broth to turn them into a creamy soup!

    Here are some of our favorite pairings to serve these vegetables with:

    • Vegan lentil mushroom meatloaf
    • Chickpea and oat burgers
    • Vegan sloppy joes
    • Coconut pineapple rice
    • Vegan meatballs in gravy
    • Oat milk Alfredo pasta
    • Hoisin tofu

    Variations

    You can tweak the recipe as you wish, it is so versatile! Here are a few variations:

    • Vegetables: you can add other favorite vegetables, such as red bell pepper, mushrooms, Brussels sprouts, sweet potatoes, green beans, onion, cauliflower, asparagus, butternut squash or carrots. You might have to cook the extra veggie first for 15-20 min and then add the broccoli/zucchini if it requires longer cooking.
    • Spices: you can include yummy spices, such as ground cumin, sweet paprika, smoked paprika, spicy cayenne pepper, garlic powder and onion powder.
    • Flavor boost: feel free to add a dash of soy sauce, sesame oil (just a few drops), red pepper flakes or balsamic vinegar for more flavor.
    • More freshness: you can add fresh herbs to the veggies if you have some ready to go. You can finely chop fresh oregano, rosemary or thyme and add to the veggies before baking them. If you wanted to include fresh basil or parsley, then I would add them only after the veggies are done.
    • Parmesan cheese: I didn't add any in this case, but if you want, you can add some vegan parmesan cheese after the vegetables are baked (at the same time as adding the lemon juice). You can use store-bought vegan parmesan cheese or make vegan parmesan dust using almonds (our favorite!).
    There are 2 spoons grabbing some roasted zucchini and broccoli from a sheet pan.

    Storage tips

    This recipe is best when enjoyed right away as it can turn softer while storing them in the fridge. If you have some leftovers, then transfer them in an airtight container and keep them in the fridge for up to 3 days. Reheat in the microwave or using the oven (400º for about 10 min).

    FAQs

    Should I peel the zucchini?

    I usually don't peel the squash to keep more color and also, the peel is packed with nutrients, making this recipe even healthier.

    Can I use frozen vegetables?

    I would not recommend it. Baking frozen vegetables can turn them too soft and with an unpleasant mushy texture. 

    Can I make this recipe oil-free?

    Yes! Simply omit the oil altogether, it will work well!

    There are some roasted zucchini and broccoli on a small plate.

    More healthy side dishes to try

    • Crispy Thai roasted Brussel sprouts
    • White bean mash
    • Caramelized mushroom and onion
    • Zesty harissa potatoes
    • Spanish pisto
    • Oven-roasted potatoes and broccoli
    • Vegan twice-baked potatoes
    • Mashed purple sweet potatoes
    • Lemon miso roasted potatoes

    I hope you like this roasted zucchini and broccoli recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Front angle view on some roasted zucchini and broccoli tossed in herbs and lemon juice.

    Roasted Zucchini and Broccoli with Lemon

    This easy and quick roasted zucchini and broccoli recipe makes for such a delicious vegetable side dish. It pairs nutrient-dense vegetables with garlic, herbs and lemon. So simple yet delicious! Goes well with pasta, rice, burgers and more for quick meals full of flavors.
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    • 3 cups broccoli florets
    • 2 zucchini - sliced in 1 inch pieces
    • 3 cloves of garlic - crushed
    • 2 tsp dried herbs - I used oregano and basil
    • drizzle of olive oil or oil-spray - optional
    • salt and ground black pepper - to taste
    • ½ lemon - juiced

    Instructions
     

    • Preheat the oven to 425º and line a baking sheet with parchment paper.
    • Clean and chop the broccoli in florets. Clean and slice the zucchini in half moons (about 1 inch thick). Try to chop the vegetables into roughly the same size.
    • Transfer the vegetables to the prepared baking sheet and add the oil, dried herbs and salt/black pepper. Use your fingers to toss the vegetables and then spread them out all over the surface of the baking sheet.
    • Bake for 25-30 minutes flipping halfway through.
    • Once done, drizzle the lemon juice over the vegetables and serve. Enjoy!

    Video

    YouTube video

    Notes

    • Storage: these vegetables have the best texture when enjoyed right away. If you have some leftovers, then keep them in an airtight container in the fridge for up to 3 days. Reheat using the microwave or the oven until heated through (400º, about 10 minutes).
    • Once the vegetables are done, you can also add some vegan parmesan cheese for more flavor. We love this vegan parmesan dust made out of almonds, but store-bought vegan parmesan works too.
    • Feel free to add more flavorful ingredients if desired, such as spices (paprika, cumin), balsamic vinegar, soy sauce, etc. Check out the blog post for more ideas!
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 49kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 31mg | Potassium: 503mg | Fiber: 3g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 87mg | Calcium: 65mg | Iron: 2mg
    CLICK TO SUBSCRIBE FOR UPDATES!
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    Pinterest picture showing a baking sheet filled with roasted zucchini and broccoli.

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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