Roasted Zucchini and Corn

Why You’ll Love This Recipe

Roasted Zucchini and Corn is a simple yet flavorful side dish that highlights the natural sweetness of summer vegetables. Roasting brings out a slight caramelization, giving the zucchini a tender texture and the corn a slightly nutty taste. It’s quick, healthy, and perfect for pairing with grilled meats, tacos, or adding to salads and grain bowls.

ingredients

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

zucchinicorneolive oilgarlic powderpaprikaonion powdersaltblack pepperfresh lime juicefresh cilantro (optional for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the zucchini into half-moons and cut the corn kernels off the cob (or use thawed frozen corn).

In a large bowl, toss the zucchini and corn with olive oil, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated.

Spread the vegetables out in a single layer on the prepared baking sheet.

Roast for 15-20 minutes, stirring halfway through, until the zucchini is tender and the corn is slightly golden.

Remove from the oven, drizzle with fresh lime juice, and sprinkle with chopped cilantro if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 15-20 minutesTotal time: 25-30 minutes

Variations

Add crumbled feta or cotija cheese on top for extra flavor.

Toss in cherry tomatoes before roasting for a burst of juiciness.

Mix with cooked quinoa or rice for a hearty vegetarian meal.

Add a pinch of cayenne pepper for a spicy kick.

Top with avocado slices for a creamy finish.

storage/reheating

Store leftover Roasted Zucchini and Corn in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use frozen corn?

Yes, just make sure it’s thawed and well-drained before roasting.

Can I add other vegetables?

Absolutely, bell peppers, red onions, or cherry tomatoes work great.

How do I keep zucchini from getting soggy?

Spread it out in a single layer and avoid overcrowding the pan.

Is this dish vegan?

Yes, it’s naturally vegan as written.

Can I roast the veggies on the grill?

Yes, use a grill basket to roast them over medium heat for a smoky flavor.

What can I serve this with?

It pairs well with grilled chicken, steak, fish, or can be tossed into a salad.

Can I make it ahead of time?

Yes, but it’s best enjoyed fresh when the veggies are still slightly crisp.

What herbs can I substitute for cilantro?

Try fresh parsley, basil, or chives for a different flavor.

Can I use canned corn?

Yes, but drain and rinse it well before using.

Does it freeze well?

It’s best fresh, but you can freeze leftovers if needed—expect a softer texture after reheating.

Conclusion

Roasted Zucchini and Corn is a bright, versatile side dish that captures the flavors of summer in every bite. Easy to prepare and endlessly customizable, it’s a go-to recipe for quick weeknight dinners, backyard barbecues, or healthy meal prepping. Give it a try and enjoy a burst of fresh, roasted goodness!

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