Description
A simple, flavorful side dish featuring roasted zucchini and sweet corn, seasoned perfectly for a light and healthy addition to any meal.
Ingredients
Units
Scale
- 2 medium zucchinis, diced
- 1 1/2 cups corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced zucchini and corn with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Spread the mixture evenly onto the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Remove from the oven and sprinkle with chopped fresh parsley, if using.
- Serve warm as a side dish or over rice or salads.
Notes
- Use fresh corn for best flavor, but frozen corn works well too.
- Add a squeeze of lemon juice after roasting for extra brightness.
- Customize with your favorite herbs or spices.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg