Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Zucchini and Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 4 reviews
  • Author: chefahmed
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

A simple and delicious side dish featuring roasted zucchini and sweet corn, seasoned to perfection and roasted until tender and slightly caramelized.


Ingredients

Units Scale
  • 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

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine sliced zucchini and corn kernels.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  4. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the zucchini is tender and lightly browned.
  6. 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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg