Roasted Zucchini and Corn
Delicious Roasted Zucchini and Corn recipe - a perfect side dish featuring flavorful zucchini rounds and sweet, roasted corn!
Servings: 4 people
Calories: 153kcal
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.
Nutrition
Serving: 1portion | Calories: 153kcal