There’s something magical about the way broccoli and zucchini transform in the oven. That golden crisp on the edges, the tender bite inside, and the brightness of lemon tying it all together — this dish has been my weeknight go-to for years. I started making it when my garden exploded with zucchini one summer, and it’s stuck ever since. Now it’s the side dish I pull out whether I’m grilling on the weekend or just tossing together a simple weeknight meal.
Why This Recipe Works So Well
This dish is simple but feels like so much more than the sum of its parts.
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Quick and easy – Most of the “work” happens in the oven. While the veggies roast, I usually set the table or prep something else, making this a stress-free addition to dinner.
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Healthy without being boring – Broccoli and zucchini are full of vitamins, but let’s be honest: it’s the garlic and lemon that make them something you’ll actually look forward to.
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Versatile – This works with anything. I’ve served it with pasta, alongside grilled fish, and even folded it into a grain bowl for lunch the next day.
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Naturally vegan and gluten-free – Which makes it easy to share with family and friends who have different dietary needs.
Ingredients You’ll Need
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Broccoli – I like cutting it into smaller florets so it roasts evenly. Don’t throw away the stem; peel it, slice it thin, and roast it too.
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Zucchini – Keep the skin on for color and texture. If you’ve ever grown zucchini at home, you know how fast they multiply — this is a great way to use them up.
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Garlic – Fresh is best here. Roasted garlic turns sweet and caramelized, almost like candy.
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Lemon – Fresh lemon juice makes the dish pop. Sometimes I zest it too, for an extra burst of citrus.
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Olive oil, salt, pepper – The classics that tie everything together.
Optional: sprinkle of parmesan (or vegan parmesan) for a savory touch, or some chili flakes if you like a little heat.
Step-By-Step Cooking
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Preheat your oven to 400°F.
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Chop broccoli into florets and slice zucchini into half-inch rounds.
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Toss everything in a big bowl with olive oil, garlic, salt, and pepper.
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Spread in a single layer on a baking sheet. This part matters — if the pan is crowded, the veggies steam instead of roast.
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Roast for 15 minutes, flip, then roast another 10 until golden. If you want them extra crisp, bump up the heat at the end for a few minutes.
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Squeeze fresh lemon juice over right before serving.
That’s it. The hardest part is not eating half the tray straight from the pan.
Tips I’ve Learned Over Time
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Use the top oven rack – The heat hits more directly and gives you that browned edge faster.
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Bigger garlic chunks – I sometimes leave the garlic in larger slices so it softens without burning.
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Don’t skimp on the lemon – Half a lemon is usually enough, but if yours isn’t very juicy, add more. It should taste bright and fresh, not flat.
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Make it your own – A sprinkle of smoked paprika, a drizzle of balsamic, or fresh herbs like parsley or basil all work beautifully here.
Make Ahead and Storage
I often roast a big tray on Sunday and keep some for quick lunches during the week.
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Fridge – Store in an airtight container for up to 4 days.
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Reheat – The oven or air fryer keeps them crisp, while the microwave is fine if you’re in a rush.
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Freezer – They’ll keep for up to 3 months, but the texture softens a bit. I usually use frozen leftovers in soups or mixed into pasta sauces.
Serving Ideas
This dish really goes with anything. Some of my favorites:
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Tossed into a quinoa or couscous salad.
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Served next to roasted chicken or fish.
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Layered on top of toast with a little ricotta or hummus.
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Added to a grain bowl with chickpeas, tahini, and fresh greens.
Avoiding Soggy Zucchini
Zucchini has a lot of water, so roasting can be tricky. Here’s what’s worked best for me:
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Keep slices the same size so they cook evenly.
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Roast hot and fast — 400°F is the sweet spot.
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Don’t crowd the pan. If you’re making a big batch, use two trays.
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Add lemon juice only after baking, never before.
Questions You Might Have
Can I swap zucchini for yellow squash?
Yes, they roast almost the same way.
What if I don’t have fresh garlic?
Use garlic powder — about a teaspoon. It won’t caramelize the same way, but it still adds flavor.
Can I skip the oil?
Yes, but you won’t get as much crispness. A light spray works if you’re cutting back.
Roasted Zucchini and Broccoli with Lemon
There’s something magical about simple roasted vegetables. This dish takes everyday broccoli and zucchini, roasts them until crispy and golden, and brightens everything up with fresh lemon juice and warm garlic. It’s the kind of side dish that pairs well with just about anything—or is so good you’ll want to eat it straight from the pan.
Ingredients
- 1 large head broccoli, cut into florets
- 1 medium zucchini, sliced into ½-inch rounds
- 1 tbsp olive oil
- 3 cloves garlic, roughly chopped
- ¼ tsp salt
- ¼ tsp black pepper
- Juice of ½ large lemon
- Parmesan cheese, for topping (optional, use dairy-free if vegan)
Instructions
- Preheat your oven to 400°F. Line a baking sheet and set aside.
- Place the broccoli florets and zucchini slices in a large bowl. Add olive oil, chopped garlic, salt, and pepper. Toss until the vegetables are well coated.
- Spread everything out in a single layer on the baking sheet, leaving space between pieces for even roasting. Roast on the top rack for 15 minutes, flipping halfway through, until vegetables start to brown.
- If you’d like them crispier, increase the oven temperature to 450°F and roast for an additional 2–3 minutes.
- Remove from the oven and transfer to a serving bowl. Squeeze fresh lemon juice over the warm vegetables and toss gently.
- Finish with a sprinkle of Parmesan cheese if desired. Serve immediately.
Notes
- Keep the zucchini skin on for extra fiber, color, and nutrients (but peel if you prefer).
- To reheat leftovers, use the oven at 375°F for 8–10 minutes to bring back the crisp texture.
- Always add lemon juice after roasting to keep the veggies from turning soggy.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 141Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 313mgCarbohydrates 22gFiber 4gSugar 12gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This roasted broccoli and zucchini with lemon and garlic has become one of those recipes I don’t even need to measure anymore — it’s that second nature. It’s a dish I trust whether I’m feeding just myself or a table full of family. Simple, bright, and endlessly adaptable, it’s the kind of recipe that makes vegetables exciting instead of an afterthought.
Try other Zucchini recipes:
