Roasted Zucchini and Corn

Name: Roasted Zucchini and Corn
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Ingredients: 2 medium zucchini; 2 ears corn; 2 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon pepper; ¼ cup (25 g) grated Parmesan cheese; Parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Calories
153 kcal
Course
Side Dish
Cuisine
American

Roasted Zucchini and Corn

Alina Jimenez

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Delicious Roasted Zucchini and Corn recipe - a perfect side dish featuring flavorful zucchini rounds and sweet, roasted corn!

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Ingredients

Servings

2 medium zucchini, sliced into rounds
2 ears corn, kernels removed (or 2 cups of canned, or frozen corn, thawed)
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon pepper
¼ cup (25 g) grated Parmesan cheese
Parsley, chopped for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the sliced zucchini and corn kernels.
Drizzle the olive oil over the vegetables. Toss to coat evenly.
Add the garlic powder, paprika, salt, and pepper. Toss again to ensure all the vegetables are evenly coated with the seasonings.
Spread the zucchini and corn mixture in a single layer onto the lined baking sheet.
Roast in the oven for 20-22 minutes. Then, flip over the zucchini and bake an additional 5 minutes, or until the zucchini is tender and the corn is slightly caramelized.
Sprinkle the parmesan cheese over the vegetables and bake for 3 more minutes. Then, broil for 1-2 minutes, watching carefully, until golden.
Garnish with parsley. Serve.