Description
This vibrant broccoli zucchini skillet is a quick, healthy, and customizable dinner packed with fresh veggies, garlic, and herbs. Ready in just 20 minutes, it’s perfect for busy weeknights and can be adapted for any diet or occasion.
Ingredients
- 3 cups broccoli florets (about 10 oz), cut into bite-sized pieces
- 2 medium zucchini (about 10 oz), sliced into half-moons
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 medium red onion, thinly sliced
- 1 tablespoon lemon juice (from 1/2 lemon)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian herbs (oregano, basil, or a mix)
- Optional: 1/4 cup grated parmesan cheese (for serving)
- Optional: Pinch crushed red pepper flakes
- Optional: 1 cup cherry tomatoes, halved
- Optional: Fresh basil or parsley, chopped (for garnish)
Instructions
- Rinse and pat dry the broccoli and zucchini. Cut broccoli into bite-sized florets and slice zucchini into half-moons about 1/4-inch thick. Thinly slice the red onion and mince the garlic.
- Heat a large skillet over medium-high heat. Add olive oil and let it shimmer.
- Add broccoli florets to the skillet and sprinkle with a pinch of salt. Cook, stirring occasionally, until edges start to brown and broccoli turns bright green, about 4-5 minutes.
- Add zucchini slices and red onion. Stir well, then let sit for 1-2 minutes before stirring again. Cook until zucchini is just tender and onion is softening, about 3 minutes.
- Lower heat to medium. Push veggies to the edges and add minced garlic to the center. Stir for 30 seconds until fragrant. Sprinkle in Italian herbs and black pepper, then toss everything together.
- Squeeze lemon juice over the skillet and give a final toss. Taste and adjust salt or pepper as needed.
- Transfer to a platter or serve straight from the pan. Top with optional parmesan, fresh herbs, or chili flakes if desired.
Notes
For best results, use fresh broccoli and zucchini. Don’t overcrowd the pan to ensure veggies sear, not steam. Add protein like cooked chicken, chickpeas, or tofu for a heartier meal. Skip parmesan or use vegan cheese for dairy-free. Store leftovers in an airtight container for up to 4 days; flavors improve as they mingle. To freeze, undercook veggies slightly and store in freezer-safe containers for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 generous cup (about 7 oz/200g)
- Calories: 110
- Sugar: 4
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 4
- Protein: 3
Keywords: broccoli zucchini skillet, healthy dinner, vegetarian, quick recipe, 20-minute meal, gluten-free, easy skillet, veggie dinner, weeknight meal, plant-based