Ingredients
– 2 medium zucchini, sliced into rounds
– 2 ears corn, kernels removed (or 2 cups 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 grated parmesan cheese
– Chopped parsley for garnish
Instructions
1-Combine the zucchini rounds and corn kernels in a large bowl.
2-Drizzle olive oil over the vegetables and toss them to coat evenly.
3-Add garlic powder, paprika, salt, and pepper; toss again to make sure the seasonings are spread out.
4-Spread the vegetables in a single layer on the baking sheet.
5-Roast for 20 22 minutes, then flip the zucchini and roast for an additional 5 minutes until the zucchini is tender and the corn is slightly caramelized.
6-Sprinkle parmesan cheese over the vegetables and bake for 3 more minutes.
7-Broil for 1 2 minutes, watching closely until the cheese turns golden.
8-Garnish with chopped parsley and serve right away for the best taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Ensure zucchini is soft and translucent but avoid overcooking to prevent sogginess.
🌽 Fresh sweet corn is best, but canned or frozen works well.
🧴 Use olive or avocado oil for the best roasting flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 153 kcal