★★★★★

Roasted Broccoli and Zucchini

Crisp pieces of roasted broccoli and roasted zucchini covered in garlic and Parmesan cheese make for a glorious side dish. This easy to make and kid-friendly Roasted Broccoli and Zucchini recipe deserves a spot on your dinner table! 

White bowl of roasted broccoli and zucchini topped with parmesan cheese and fresh lemon juice

I can’t even count at this point how many zucchini recipes I have posted in the past couple months. Trust me, I know, it’s ridiculous. I get it.

But, if you have a garden like mine, with zucchini popping up every couple of days, you might be looking for new ways to use it, too! 

Zucchini is one of those garden plants that just keeps on giving. Every time I turn around there’s another perfect green vegetable for me to pick.

As a baker, my first inclination is always to grate the zucchini and toss it in Zucchini Bread or a Bundt Cake

But girl can only eat so much Cinnamon Swirl Zucchini Bread or Double Chocolate Zucchini Bread in one week before her friends start to worry. It was high time I use some of these delicious veggies in a good old fashioned side dish. 

Enter roasted zucchini! 

I can’t believe it took me this long to think of roasting slices of zucchini with olive oil and garlic. Sometimes the most obvious options are the ones we overlook, right? Thankfully, a roasted broccoli recipe provided just the inspiration I needed.

Parchment paper covered sheet pan with roasted broccoli and zucchini with fresh garlic.

This recipe comes from my sister-in-law, Jaymie, who’s been bringing her famous roasted broccoli recipe to family gatherings for years. She gave me the recipe and I sliced a couple of zucchini and tossed them in for good measure. 

It was awesome. Garlicky, flavorful and covered in cheese, we ate every bit of this roasted vegetable side dish. Best of all, the kids loved it too! 

If you’re looking for a new delicious ways to enjoy your vegetables, give this Roasted Broccoli and Zucchini recipe a try. And while it’s certainly a great way to use the vegetables from your own garden, it’s well worth a trip to the grocery store to pick up some zucchini and broccoli. 

Serving Suggestions

With just a few minutes of active prep time and a half-hour in the oven, these roasted vegetables are ready without any fuss. Perfect for a weeknight dinner or any occasion! 

You can turn Roasted Broccoli and Zucchini into a main course, too. Serve the vegetables over pasta and you have a complete meal in no time at all. 

Add a touch more olive oil or a bit of melted butter to the noodles first for extra deliciousness. 

For more great vegetable recipes, check out my Roasted Corn Salad and Broccoli Salad Recipe. You’re also sure to like this Copycat Panera Broccoli Cheese Soup Recipe and this Parmesan Artichoke Bread

Step by Step photos for roasted broccoli and zucchini

How to Make Roasted Broccoli and Zucchini 

Ingredients

  • Broccoli
  • Zucchini
  • Garlic
  • Olive Oil 
  • Lemon juice
  • Parmesan Cheese
  • Salt and Pepper 
  1. Cut the vegetables. Trim your broccoli heads and cut into florets. Slice the zucchini into even pieces. Chop the garlic roughly. You want fairly large chunks here, not minced or finely diced garlic!
  2. Mix vegetables in large bowl and coat with olive oil. Add garlic, salt, and pepper. 
  3. Pour everything onto a parchment lined baking sheet. Roast 400 degrees for 20-30 minutes, stirring and turning occasionally.
  4. Pour in serving dish. Drizzle with a little more olive oil and toss in the grated parmesan cheese along with the lemon juice. 

Serve a big bowl of roasted vegetables as a side with Instant Pot Chicken Paprikash, Pot Roast or just about any of your favorite entrees.

It’s also a meal unto itself when you serve it over pasta! 

White serving bowl with sliced zucchini and broccoli florets that were roasted and topped with garlic and parmesan cheese.

Recipe Notes

  • If you prefer, roast the vegetables on a baking stone instead of a cookie sheet. I’ve tried it both ways and found they work equally well. 
  • Don’t have any zucchini on hand? You can make this recipe with just broccoli, too. 
  • This recipe can be made with the cheese omitted for a dairy-free option or with extra cheese for a cheese-lover’s delight. Yes, I put extra cheese on mine, which is the way the kids like it! 
  • To make this ahead of time, follow all the steps up until adding the cheese and the lemon juice. Store the vegetables in an airtight container in the fridge, then add the Parmesan and lemon juice before reheating. 

This recipe has become one of my family’s favorite vegetable dishes, especially in the spring and summer. I hope you enjoy it just as much! 

More Zucchini Recipes

Need even more ideas for using all that garden zucchini? You’ve come to the right place. After roasting a few zucchini, give some of these other recipes a try. 

Bowl of roasted broccoli and zucchini topped with lemon juice and parmesan cheese.

More Delicious Recipes:

Yield: 6 servings

Roasted Broccoli and Zucchini

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Crisp pieces of roasted broccoli and roasted zucchini covered in garlic and Parmesan cheese make for a glorious side dish. This easy to make and kid-friendly Roasted Broccoli and Zucchini recipe deserves a spot on your dinner table! 

Ingredients

  • 2 large heads of broccoli, trimmed
  • 2 small zucchini, sliced
  • 6 cloves garlic, chopped roughly (big pieces)
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 lemon, juiced
  • 1/2 cup parmesan cheese

Instructions

  1. Mix vegetables in large bowl and coat with olive oil. Add garlic, salt, and pepper. Lay on cookie sheet with parchment (or use a baking stone). Roast 400 degrees for 20-30 minutes, stirring and turning occasionally.
  2. Pour in serving dish. Drizzle with a little more olive oil. Add cheese and juice from 1/2 lemon. Serve as a side, or over pasta. Yum.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 579mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Delicious as a side dish or served over pasta, this roasted vegetable recipe is an easy way to enjoy abundance from your garden. 

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 10, 2020

Comments & Reviews

  1. I know this is a silly question but I don’t roast veggies often so thought I’d ask! I’m baking a dish in the oven at 450 and wanted to try this recipe out as well! Would it be alright to bake them at 450 instead of 400? Would the cooking times differ at all? Silly, I know… Thank you in advance!

    1. Yes it would work, just keep your eye on the vegetables as they will cook much faster! It shouldn’t take more than 20 minutes. Turning at least once.

  2. Rande- so glad you found the veggies. We really do eat our fruits and veggies in this house, but I tend to share more of our treats! Thanks for stopping by!

  3. Leave it to me to dig through all these gorgeous desserts to find the veggies! This sounds super tasty and I absolutely love the look of your blog!

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