Roasted Zucchini and Corn

Roasted Zucchini and Corn is a simple, vibrant side dish that celebrates the best of summer produce. With sweet corn kernels and tender zucchini roasted to caramelized perfection, this dish is full of natural flavor, color, and texture—perfect alongside grilled meats, in grain bowls, or even on its own as a light, healthy meal.

Why You’ll Love This Recipe

This dish is incredibly easy to make, uses just a handful of ingredients, and brings out the natural sweetness of the vegetables through roasting. It’s naturally vegetarian, gluten-free, and loaded with fiber and nutrients. The combo of juicy corn and slightly crisp zucchini is both satisfying and versatile. Whether you’re prepping a quick weeknight dinner or a weekend cookout, this recipe fits the bill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini, sliced or diced
• Fresh or frozen corn kernels
• Olive oil
• Garlic, minced
• Salt and black pepper
• Optional: chili powder, paprika, or Italian seasoning
• Fresh herbs (like parsley, basil, or cilantro) for garnish
• Optional: grated Parmesan or crumbled feta

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss zucchini and corn with olive oil, garlic, salt, pepper, and any optional spices.
3. Spread the vegetables evenly on the baking sheet in a single layer.
4. Roast for 20–25 minutes, stirring halfway through, until the zucchini is golden and the corn is slightly caramelized.
5. Remove from the oven and garnish with fresh herbs and cheese if using.
6. Serve warm as a side dish or mix into salads, tacos, or bowls.

Servings and timing

This recipe serves 4 as a side dish.
Preparation time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Add cheese: Sprinkle with feta, Parmesan, or cotija before serving.
• Spice it up: Toss with red pepper flakes or a dash of hot sauce.
• Add protein: Stir in black beans or grilled chicken for a complete meal.
• Use different veggies: Add red bell pepper, cherry tomatoes, or onions.
• Make it Mexican-style: Add lime juice, cilantro, and cotija cheese for an elote-inspired twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Oven: Reheat at 350°F (175°C) for about 8–10 minutes until warmed through.
• Stovetop: Sauté in a skillet over medium heat until hot.
• Microwave: Heat in 30-second intervals, stirring in between.

Freezing is not recommended, as zucchini tends to get watery after thawing.

FAQs

Can I use canned corn instead of fresh?

Yes, just be sure to drain it well before roasting. Fresh or frozen corn offers the best flavor and texture.

Do I need to peel the zucchini?

No, zucchini skin is tender and full of nutrients—just wash it well before slicing.

Can I roast the vegetables ahead of time?

Yes, you can roast them a day in advance and reheat before serving.

How do I keep zucchini from getting mushy?

Cut it evenly, don’t overcrowd the pan, and roast at high heat for a nice golden edge.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

What can I serve with roasted zucchini and corn?

It pairs well with grilled chicken, fish, steak, or as a taco or salad topping.

Can I make this on the grill?

Absolutely—use a grill basket or foil to roast the veggies over medium-high heat.

Can I use other herbs?

Yes, basil, thyme, oregano, or chives all work great in this dish.

What oil should I use?

Olive oil is preferred for flavor, but avocado or grapeseed oil are also good options.

Can I add a sauce or dressing?

A drizzle of pesto, lemon vinaigrette, or a squeeze of lime can enhance the flavor.

Conclusion

Roasted Zucchini and Corn is a fresh, easy, and delicious way to enjoy seasonal vegetables. With its caramelized edges, bright flavor, and endless customization options, it’s a go-to side dish that complements nearly any main course. Whether served warm or at room temperature, this colorful combo is always a hit on the table.

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