Description
Delight in the vibrant and healthy flavors of Roasted Zucchini and Corn, an easy-to-make side dish that elevates any meal. This recipe combines tender zucchini rounds with sweet corn, all beautifully roasted to caramelize their natural sugars. Perfect for busy weeknights or summer barbecues, this dish not only impresses with its colorful presentation but also offers a delicious way to incorporate seasonal vegetables into your diet. With a blend of simple seasonings and a touch of grated Parmesan cheese, this Roasted Zucchini and Corn dish is sure to become a favorite on your dinner table.
Ingredients
Scale
- 2 medium zucchini (sliced into rounds)
- 2 ears corn (kernels removed or 2 cups canned/frozen corn, thawed)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sliced zucchini and corn kernels; drizzle with olive oil and toss to coat.
- Add garlic powder, paprika, kosher salt, and pepper; mix until well-coated.
- Spread the mixture on the prepared baking sheet in a single layer. Roast for 20-22 minutes, flipping halfway through.
- Sprinkle grated Parmesan cheese on top and bake for an additional 3 minutes; broil for 1-2 minutes until golden brown.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg