Roasted Zucchini and Broccoli, an easy sheet pan roasted vegetable recipe that takes just 5 ingredients and 40 minutes to make. Seasoned to perfection and a delicious side to add to your dinner table!
One of our favorite ways to enjoy veggies is by roasting them together! Zucchini and broccoli make the perfect pair and have a delicious flavor when baked.
👉 Here’s why you should make baked broccoli and zucchini:
- It’s so simple. This recipe comes together with 5 ingredients and a few easy steps. You’ll wash and cut the zucchini and broccoli, toss with oil and spices, and roast in the oven until golden brown.
- It’s delicious. The earthy flavors of broccoli and zucchini complement each other perfectly when baked, especially when combined with spices and seasonings.
- You can make it ahead. It’s easy to store roasted vegetables to use later. Whether you have leftovers or want to make it in advance to bring as a side dish to your next party, simply store the veggies in an airtight container and use within 3-4 days.
- It’s versatile. Add spices and seasonings of your choice or mix in other vegetables to make this recipe your own. You can use it as a side dish, or as a topping for salads, sandwiches, and pizza.
Ready to learn how to bake zucchini and broccoli together? Let’s do it!
🌱 Ingredients you’ll need
Just a few ingredients are needed to make roasted zucchini and broccoli, including the following:
- Zucchini: You’ll need about 1 pound of zucchini to make this recipe. Simply slice it, combine with broccoli, oil, and spices, then roast until golden brown.
- Broccoli: The florets will be chopped into small bite-size pieces for roasting.
- Olive oil: Adds a note of flavor to roasted veggies and makes them extra crisp.
- Spices: We seasoned the roasted vegetables simply with a blend of garlic, salt, and pepper.
- Recommended tools: sheet pan, knife set, cutting board
🥣 How to make roasted zucchini and broccoli (step-by-step photos)
1️⃣ Step One: Preheat oven + wash and cut veggies
Start by preheating your oven to 400 degrees F (200 C). While the oven is preheating, wash and cut the broccoli and zucchini.
- To cut zucchini: Slice the ends off, then cut into 1/2 inch (1 centimeter) slices. Save the ends for food scrap vegetable stock!
- To cut broccoli: Cut off stems and split up the florets into bite-size pieces. Save your broccoli stems and use in soup stocks and in salads.
2️⃣ Step Two: Combine veggies with spices
Next, spread the zucchini and broccoli evenly on a sheet pan. Toss with a drizzle of olive oil and mix until they are completely covered in oil.
Combine sliced garlic, salt, pepper, and any other dried or fresh herbs that you’d like to the veggie mixture.
3️⃣ Step Three: Bake vegetables in the oven
Roast zucchini and broccoli until tender and golden brown. Depending on your oven, this will take about 35 minutes.
Toss the vegetables halfway into cooking so they brown on all sides.
Take vegetables out of the oven and eat immediately as a side dish, or let them cool and mix into salads and other dishes.
❓ Recipe questions + quick tips
The method you use to cut zucchini depends on what you intend to use it for. One of the best ways to cut up zucchini for roasting is by removing the ends, and then slicing into 1/2 inch pieces. Zucchini can also be cut into coins, sliced into strips, shredded, or spiralized.
The key to roasting vegetables without burning them is making sure they’re completely covered in oil before they go in the oven. Additionally, veggies combined with sauce are more likely to burn. To prevent this, wait to add the sauce until the veggies are cooked through. Take them out of the oven when tender, mix with the sauce, then place in the oven again for 10 to 15 minutes. It’s also important to check on your veggies while they’re in the oven to make sure you don’t burn them.
Roasted broccoli is very healthy! It’s a good-for-you side dish that provides fiber, vitamin C, vitamin K, and many other vitamins and minerals. Broccoli also contains antioxidants, which provide lots of health benefits.
Veggies steam rather than roast when they are packed too close together. You’ll miss out on the delicious flavors of roasted vegetables if you overcrowd them on the baking sheet. Arrange veggies evenly on the pan in a single layer for the best results when roasting.
🌿 Herb + spice combination ideas
There are so many seasoning combinations you can use to add your own spin on this roasted zucchini and broccoli. Here are some ideas:
- Lemon juice and Italian seasoning: Sprinkle a little Italian seasoning over the veggies for a delicious savory flavor, and balance it out with a squeeze of lemon juice.
- Paprika and crushed red pepper flakes: Add some heat with a dash of paprika and red pepper flakes. Give the veggies a taste and add more if you prefer extra spiciness!
- Minced garlic and chopped onion: Roast zucchini and broccoli with minced garlic and onions for a flavor boost.
- Homemade breadcrumbs and nutritional yeast: Bake vegetables in the oven until browned, then sprinkle with breadcrumbs and nutritional yeast (parmesan cheese would work, too!), then roast again for a few minutes until breadcrumbs turn golden.
🧊 How to store
Roasted veggies can be stored easily and the leftovers can be used in many different dishes. Here’s how to store them to maintain their quality:
Refrigerator storage: Store vegetables in an airtight container in the refrigerator for up to 3-4 days.
Freezer storage: For the best taste and texture, we don’t recommend freezing roasted vegetables as they will lose their texture when thawed.
♻️ Sustainable kitchen tips
Going green in the kitchen? Us too! Here are some ways to get the most out of your ingredients:
Take advantage of broccoli and zucchini season. Making this recipe while the vegetables are in season is great for the planet and your wallet! Zucchini is in season spring through fall and broccoli’s growing season is year-round in California. Find out when they’re in season in your area here.
Use your veggie scraps to reduce food waste! Any scraps you have from cutting the vegetables, like zucchini ends and broccoli stems, can be added to a food scrap vegetable stock. Use it to make soups or to cook grain-based dishes, like rice and farro.
💚 More roasted vegetable recipes
Looking for more roasted vegetable recipes? Try our other favorites:
- Roasted Carrots and Zucchini
- Roasted Zucchini and Peppers
- Roasted Zucchini and Tomatoes
- Roasted Broccoli and Brussels Sprouts
- Roasted Zucchini and Tomatoes
- Roasted Broccoli and Carrots
FREE MeAL PLANNING GUIDE
Roasted Broccoli and Zucchini
- 4 cups broccoli florets about 2 heads broccoli
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 pinch salt and pepper
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut stems off broccoli, then split up florets into small pieces.
- Season vegetables: Place sliced zucchini and broccoli on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and broccoli recipe is a good source of fiber, vitamin C, and vitamin K.