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Roasted Zucchini and Corn

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This Roasted Zucchini and Corn dish is simple, fresh, and full of sweet, savory flavor. Tender roasted zucchini and juicy corn are tossed with olive oil, garlic, and a touch of seasoning, then roasted until golden and slightly caramelized. It’s a perfect summer or anytime side dish that pairs well with just about anything.

Ingredients

Scale

  • 2 medium zucchinis, diced

  • 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)

  • 2 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon smoked paprika (optional)

  • 1 tablespoon chopped fresh parsley (for garnish)

  • Optional: grated Parmesan cheese or crumbled feta for topping

Instructions

  1. Preheat oven to 425°F (220°C).

  2. On a large baking sheet, toss the diced zucchini and corn with olive oil, garlic, salt, pepper, and paprika (if using). Spread into an even layer.

  3. Roast for 20–25 minutes, stirring halfway through, until zucchini is tender and corn is golden and slightly crisp.

  4. Remove from oven and sprinkle with fresh parsley and cheese if desired.

  5. Serve warm as a side or toss into grain bowls or salads.

Notes

  • Fresh summer corn adds the most flavor, but frozen or canned works great too.

  • Add chopped red bell pepper or onion for extra color and sweetness.

  • Leftovers are great tossed into pasta or tacos the next day.

Find it online: https://ukfinda.com/roasted-zucchini-and-corn/