Description

This Roasted Zucchini and Corn is a fresh, easy side dish that brings out the natural sweetness of summer vegetables. Tossed with olive oil, garlic, and herbs, then roasted until golden, it’s perfect alongside grilled meats, added to salads, or served with rice or pasta for a light vegetarian meal.

Ingredients

2 medium zucchini, diced
1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon chopped fresh parsley or basil (optional, for garnish)

Juice of 1/2 a lemon (optional, for brightness)

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Instructions

Preheat oven to 425°F (220°C).
On a large baking sheet, toss zucchini and corn with olive oil, garlic, salt, pepper, and smoked paprika (if using).
Spread into an even layer.
Roast for 20–25 minutes, stirring halfway through, until zucchini is tender and lightly browned, and corn is slightly caramelized.
Remove from oven and drizzle with lemon juice if desired.

Garnish with fresh herbs before serving.

Notes

Great warm or at room temperature.
Add red bell pepper or cherry tomatoes for extra color and flavor.

Leftovers can be tossed into salads, grain bowls, or omelets.