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Roasted Zucchini Corn

Roasted Zucchini Corn: Your Flavorful Summer Sidekick

Roasted Zucchini Corn is a vibrant summer side dish combining sweet zucchini and juicy corn, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini fresh, sliced
  • 2 cobs Fresh Corn kernels cut from cob
For the Oil and Herbs
  • 2 tablespoons Olive Oil or any vegetable oil
  • 1 teaspoon Herbs (e.g., thyme or parsley) fresh or dried
Optional Add-ins
  • 1 cup Bell Peppers chopped
  • 1/2 cup Feta Cheese crumbled
  • 1/2 cup Olives

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mixing bowl
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.
  2. Wash and slice your fresh zucchini into rounds or half-moons. Cut the kernels from the cob if using fresh corn.
  3. In a large mixing bowl, toss together the sliced zucchini and corn with olive oil, salt, pepper, and herbs.
  4. Spread the vegetable mixture onto the prepared baking sheet in a single layer.
  5. Roast in the oven for about 25 minutes, gently stirring halfway through for even cooking.
  6. Once roasted, remove from the oven and serve warm as a side dish or as a grain topper.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use fresh zucchini and corn. Avoid overcrowding the baking sheet for optimal roasting.

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