Roasted Zucchini and Corn

Roasted Zucchini and Corn

from iamhomesteader.com
Side Dish
35 min
153 kcal / serving

Delicious Roasted Zucchini and Corn recipe - a perfect side dish featuring flavorful zucchini rounds and sweet, roasted corn!

Ingredients

  • 2 mediumzucchini, (sliced into rounds)
  • 2 earscorn, (kernels removed (or 2 cups of canned, or frozen corn, thawed))
  • 2 tablespoonsolive oil
  • ½ teaspoongarlic powder
  • ½ teaspoonpaprika
  • ½ teaspoonkosher salt
  • ¼ teaspoonpepper
  • ¼ cupgrated parmesan cheese
  • parsley, (chopped for garnish)

Directions

  1. 1

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

  2. 2

    In a large mixing bowl, combine the sliced zucchini and corn kernels.

  3. 3

    Drizzle the olive oil over the vegetables. Toss to coat evenly.

  4. 4

    Add the garlic powder, paprika, salt, and pepper. Toss again to ensure all the vegetables are evenly coated with the seasonings.

  5. 5

    Spread the zucchini and corn mixture in a single layer onto the lined baking sheet.

  6. 6

    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.

  7. 7

    Sprinkle the parmesan cheese over the vegetables and bake for 3 more minutes. Then, broil for 1-2 minutes, watching carefully, until golden.

  8. 8

    Garnish with parsley. Serve.