Roasted Zucchini and Corn
This roasted zucchini and corn is an easy roasted zucchini and corn recipe, perfect as a healthy zucchini corn side dish. Packed with smoky flavors, parmesan, and wholesome goodness!
Ingredients
- 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
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the zucchini rounds and corn kernels.
- Drizzle olive oil over the vegetables and toss until evenly coated.
- Sprinkle garlic powder, paprika, kosher salt, and pepper onto the mixture. Toss to coat the veggies thoroughly in spices.
- Spread the zucchini and corn on the prepared baking sheet in a single layer.
- Roast for 20-22 minutes, then flip the zucchini slices and roast another 5 minutes until tender and slightly caramelized.
- Sprinkle parmesan cheese over the vegetables and return to the oven for 3 minutes to melt the cheese.
- Optional: Broil for 1-2 minutes to achieve a golden, crisp finishing layer. Watch closely to prevent burning!
- Garnish with fresh parsley and serve warm.