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Roasted Broccoli and Zucchini with Avocado

Roasted Broccoli and Zucchini with Avocado


  • 1 large head broccoli
  • 1 medium or ¾s of a green zucchini or yellow summer squash
  • 2 scallions, yellow parts only
  • ½ cup chopped flat leaf parsley
  • 1 rounded tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 avocado, diced
  • Driftless Organics Sunflower Oil (or olive oil)
  • Sea salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese (optional)


  1. Preheat the oven to 400° F Cut the broccoli into even-sized florets (include the stem, peeled and cut into chunks) Cut the zucchini & onions into ½” chunks.
  2. Place broccoli, zucchini & onions into a bowl, drizzle generously with Driftless Sunflower (or olive) oil, sprinkle with ¼ teaspoon salt, and toss well to coat. Pour out evenly onto a rimmed cookie sheet. Insert into the oven and roast for 25-30 minutes, until charred at the edges.
  3. While the broccoli is roasting, prepare the dressing. Put the parsley, tahini, lemon juice, and ¼ teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and add more salt if you think it needs it.
  4. When the broccoli is cooked, transfer to the bowl, add the avocado and parmesan cheese, and toss to combine.
  5. Sprinkle with black pepper and serve.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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