Roasted Zucchini and Corn is zucchini rounds and sweet corn seasoned and roasted to perfection, then finished with a sprinkling of parmesan cheese and fresh parsley. It might be my new favorite side dish that features zucchini! After testing a few variations to the recipe, I think this recipe is spot-on! It’s a delicious way to use up all the zucchini that grows in abundance and showcase sweet corn. I will be adding it to my huge list of Zucchini Recipes (both sweet and savory), which you will want to check out! If you like the combination of zucchini and corn, you will also enjoy my Zucchini Fritters.
Ingredients & Substitutions
- Zucchini: This recipe is a perfect recipe to use up zucchini. Even those who may not be a huge fan of zucchini (what???) will probably like this side dish. Give it a shot!
- Corn: I love the flavor of fresh sweet corn, right off of the cob. But, you could use canned corn (drained) or frozen corn, thawed and drained of excess moisture.
- Oil: Olive oil helps the zucchini and corn roast evenly, adds a nice flavor, and keeps them from sticking to the pan. It is also a healthy choice for cooking. Avocado oil would work, too.
- Seasonings: The simple, but flavorful seasonings, are probably ones you already have on hand. You will need garlic powder, paprika, salt, and pepper.
- Parmesan Cheese: Freshly grated parmesan cheese is your best bet with this recipe. But, use the parmesan cheese you have on hand.
How Do I Know the Zucchini is Cooked?
One way you can tell if your zucchini is cooked is that it will be a bit translucent and soft, but not mushy. It may turn slightly brown, and that is okay! Be sure not to overcook the zucchini. It’s better to serve it too crisp than too soggy. It will soften after you remove it from heat.
Can I Add Other Vegetables To Roasted Zucchini and Corn?
Yes, you can add other vegetables to roasted zucchini and corn. (But, it is SO good as-is, so you might want to try it, first.) If you do want to add other vegetables, consider adding bell peppers, cherry tomatoes, onions, or carrots for extra flavor and texture. Just make sure to adjust the roasting time if the vegetables have different cooking times.
How To Store Roasted Zucchini and Corn
To store roasted zucchini and corn, let it cool completely. Then, place it in an airtight container and keep it in the refrigerator for up to 4 days. For longer storage, you can freeze it in a freezer-safe bag or container for up to 3 months.
More Side Dishes
Roasted Zucchini and Corn
Ingredients
- 2 medium zucchini, sliced into rounds
- 2 ears corn, kernels removed (or 2 cups of 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 (25 g) grated parmesan cheese
- parsley, chopped for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sliced zucchini and corn kernels.
- Drizzle the olive oil over the vegetables. Toss to coat evenly.
- Add the garlic powder, paprika, salt, and pepper. Toss again to ensure all the vegetables are evenly coated with the seasonings.
- Spread the zucchini and corn mixture in a single layer onto the lined baking sheet.
- Roast in the oven for 20-22 minutes. Then, flip over the zucchini and bake an additional 5 minutes, or until the zucchini is tender and the corn is slightly caramelized.
- Sprinkle the parmesan cheese over the vegetables and bake for 3 more minutes. Then, broil for 1-2 minutes, watching carefully, until golden.
- Garnish with parsley. Serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This roasted zucchini and corn is fantastic! The veggies are perfectly seasoned and the Parmesan adds a delicious touch. I love how the zucchini stays tender while the corn gets a nice caramelization.
Elizabeth
This is so good, and even I could make it (it's so easy)! I could not stop shoveling this into my mouth!
Annabelle
This dish is really tasty. The garlic powder and paprika give the zucchini and corn a nice kick, and the Parmesan cheese makes everything taste richer. Simple, but delicious!
Bella
This was good! I like how the corn gets a bit crispy while the zucchini stays soft. It’s a nice side dish.
Selena
This is a solid recipe. The zucchini and corn are well-seasoned and the Parmesan cheese gives it a great flavor boost. The veggies roast up nicely, with the corn having a bit of a crunch. This would go well with many meals.
Enjoyed the light and crisp summer meal that required very little effort. We used fresh ingredients from our garden and our neighbors shared zucchini.
Made this tonight. So good. Fresh, herby, sweet, salty – hits all the notes. I used frozen corn and just cooked for a bit by itself a while and then added the other ingredients. Will make again.