Herb-Roasted Zucchini and Cauliflower Medley
Roasted to perfection with rosemary and garlic, this low-carb vegetable side dish is a colorful complement to any keto main course. This mediterranean-inspired vegetarian (low-carb, vegetarian) ready in about 35 minutes pairs cauliflower, medium zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cauliflower
- 1 medium zucchini
- 1 tbsp olive oil
- 1/2 tsp dried rosemary
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups cauliflower florets, 1 medium zucchini (sliced into 1/2-inch thick rounds), 1 tbsp olive oil, 1/2 tsp dried rosemary, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp pepper in a large bowl until evenly coated.
- Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
- Step 3: Remove from oven and sprinkle with an additional pinch of salt and pepper. Serve warm.
Frequently asked questions
How long does Herb-Roasted Zucchini and Cauliflower Medley take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Zucchini and Cauliflower Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower from drying out.
Can I substitute ingredients in Herb-Roasted Zucchini and Cauliflower Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Zucchini and Cauliflower Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Zucchini and Cauliflower Medley low-carb?
Yes — this recipe is tagged low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made it for guests and they raved.
- ★★★★★
This recipe is a keeper. So simple and delicious!
- ★★★★★
Perfect for a healthy dinner! My kids even ate the veggies.
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