Description
A simple and delicious side dish featuring roasted zucchini and sweet corn, seasoned to perfection and roasted until tender and slightly caramelized.
Ingredients
- 2 medium zucchinis, sliced
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sliced zucchini and corn kernels.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the zucchini is tender and lightly browned.
- Remove from oven and, if desired, sprinkle with chopped parsley and Parmesan cheese before serving.
Notes
- For extra flavor, add a pinch of smoked paprika or chili flakes.
- Use fresh corn for best flavor, but canned or frozen will work as well.
- Leftovers can be stored in the refrigerator for up to 3 days.