Why You’ll Love This Recipe

Roasted Zucchini and Corn is a simple, colorful, and flavorful side dish that pairs beautifully with any main course. The sweetness of corn and the tender bite of zucchini are enhanced by roasting, bringing out their natural flavors. It’s an easy way to enjoy summer vegetables, and it comes together with minimal effort and maximum taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchinifresh or frozen corn kernelsolive oilgarlic powderpaprikasaltblack pepperfresh lime juice (optional)chopped cilantro or parsley (optional)grated parmesan cheese (optional)

directions

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

Cut zucchini into half-moons or small chunks.

If using fresh corn, cut kernels off the cob.

In a large bowl, toss zucchini and corn with olive oil, garlic powder, paprika, salt, and pepper.

Spread evenly on the baking sheet in a single layer.

Roast for 20–25 minutes, stirring once halfway through, until vegetables are golden and slightly charred.

Remove from oven and drizzle with fresh lime juice if desired.

Top with chopped herbs or grated parmesan before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesRoasting time: 20–25 minutesTotal time: 30–35 minutes

Variations

Add cherry tomatoes to the roasting pan for extra color and flavor.

Sprinkle with crumbled feta or cotija for a salty kick.

Mix in black beans for a more filling side or light lunch.

Use chili powder or cayenne for added spice.

Toss with cooked pasta or quinoa to turn it into a complete meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.Not recommended for freezing as texture may become mushy.

FAQs

Can I use canned corn?

Yes, just drain and pat dry before roasting to avoid excess moisture.

Can I grill instead of roast?

Absolutely—grill zucchini slices and corn on the cob, then cut and combine.

Should I peel the zucchini?

No need to peel—just wash and trim the ends.

Is this dish vegan?

Yes, if you skip the cheese or use a dairy-free option.

Can I make this ahead?

It’s best fresh, but you can prep the veggies ahead and roast just before serving.

What main dishes does this pair with?

It pairs well with grilled meats, fish, tacos, or grain bowls.

Conclusion

Roasted Zucchini and Corn is a versatile and delicious side dish that celebrates the best of seasonal produce. With just a handful of ingredients and bold flavor from roasting, it’s a go-to recipe for weeknight dinners, potlucks, or cookouts. Light, fresh, and satisfying—this dish is summer on a plate.