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! 


  • 2 large heads of broccoli, trimmed
  • 2 small zucchini, sliced
  • 6 cloves garlic, chopped roughly (big pieces)
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ lemon, juiced
  • ½ cup parmesan cheese


  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 ½ lemon. Serve as a side, or over pasta. Yum.


  • 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. 
  • See blog post for more recipe tips and tricks!
  • Nutrition Information:



    Serving Size:


    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.

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