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.
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!
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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).
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.