Roasted Zucchini and Green Beans
Roasted Zucchini and Green Beans, an roasted summer zucchini squash and fresh green beans recipe with only 5 ingredients and ready in 30 minutes. A great summer harvest side dish!
Love harvesting zucchini and green beans in the summer? Why not roast them together? Make the most of summer produce with this super easy roasted veggie combo!
Here’s why you should be baking zucchini and green beans together:
- It’s super easy. Ready in only 30 minutes and uses only 5 simple ingredients.
- Make once, eat twice (or three times). These tasty roasted vegetables are great as leftovers.
- It’s versatile. Tasty as a side dish, or as a topping for salads, bowls, pizza, or pasta
Ready to learn how to roast green beans and zucchini together? Let’s do it!
Ingredients you’ll need
- Zucchini: Summer zucchini squash bursts with new flavor when roasted
- Fresh green beans: Another summer produce favorite, fresh green beans are great when baked golden brown
- Olive oil: Helps to coat vegetables for baking and adds depth of flavor
- Seasonings: Garlic, salt, and pepper are the simple spices uses here, but get creative with your own herb and spice combos
- Recommended tools: sheet pan, knife set, cutting board
How to make (step-by-step photos)
Step One: Prep oven and cut vegetables
Preheat oven to 400 degrees F (200 C) while prepping vegetables. Then wash the zucchini and green beans before cutting:
- To cut zucchini: Cut off the ends of the zucchini, then slice down the middle. Then slice each half into 1/4 inch pieces.
- To cut green beans: Cut off the stems from the bean pods, then slice the bean into 1 inch pieces so they are similar in size to the zucchini slices.
Tip: Cut green beans and zucchini slices into same-sized pieces so they’re easier to eat. If they’re the same size, they will also have similar cooking times.
Step Two: Season and prepare to bake
Add zucchini and green beans to a baking sheet and toss with olive oil until they completely coated. Spread them out on the pan so they’re evenly spaced.
Top the oiled vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs of your choice.
Step Three: Bake the zucchini and green beans
Roast the vegetables in the preheated oven until they soften and become golden brown. Depending on your oven, this will take about 25 minutes.
Toss the vegetables about 10-15 minutes in to make sure they cook evenly and brown on all sides.
Remove the pan from the oven and enjoy immediately as a side dish. If you plan to save them for later, let them cool before storing.
Want to spice up this recipe? Here are some flavor combination ideas:
- Onion, garlic, herbs, and tomatoes: Combine vegetables with onion slices, minced garlic, fresh herbs, and cherry tomatoes before roasting.
- Basil, salt, and pepper: Sprinkle fresh or dried basil over the vegetables, then add some salt and pepper to taste.
- Thyme, smoked salt, and lemon juice: Add new depths of flavor to roasted vegegiess by mixing with thyme, then finishing them off with a sprinkle of smoked salt and a squeeze of lemon juice.
How to store
One of the best things about roasted vegetables is that they’re so easy to make ahead and store. If you have leftovers, here’s how to maintain their quality and flavor in storage:
- Refrigerator storage: Store roasted green beans and zucchini in an airtight container in the refrigerator for up to 3-4 days
- Freezer storage: For best taste and texture, we don’t recommend freezing roasted vegetables as they will lose their texture when thawed
Sustainable kitchen tips
We’re all about building sustainable kitchen habits here at Fork in the Road. Here are some ideas for going green with this recipe:
Take advantage of zucchini and green bean season. The best time to make this recipe is when zucchini and summer green beans are in season, which is during the summer and early fall months. Find out when they’re in season in your area here.
Grow the veggies in your garden. Zucchini and green beans are great starter crops for new gardeners! Try growing them in containers to harvest at home.
More roasted zucchini and green bean recipes
Looking for more roasted green bean and zucchini recipes? We’ve got you covered:
- Roasted Zucchini and Squash
- Quick Pickled Green Beans
- Refrigerator Pickled Zucchini Ribbons
- Roasted Green Beans and Tomatoes
- Roasted Green Beans and Summer Squash
- Roasted Zucchini and Potatoes
Roasted Zucchini and Green Beans
- 4 medium zucchini
- 1 pound green beans
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- ¼ cup fresh herbs or 1 tablespoon dried herbs
- 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. Slice the stems off of the green beans, then cut into 1 inch pieces (or about the same size as the zucchini slices).
- Season vegetables: Place sliced green beans and zucchini on a roasting pan and drizzle with olive oil, and toss to coat. Season vegetables with sliced garlic, salt, pepper and any other desired seasonings like dried or fresh herbs.
- Roast vegetables: Bake the green beans and zucchini in the oven until they soften and begin to brown, 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 save for later use.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and 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 green beans recipe is a good source of fiber, vitamin A, vitamin C, and potassium.