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Roasted Zucchini and Corn Recipe

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A simple, healthy, and flavorful side dish made with fresh zucchini and sweet corn, roasted to perfection with garlic and herbs.

Ingredients

Units Scale
  • 2 medium zucchinis, sliced
  • 2 cups corn kernels (fresh or frozen)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced zucchini and corn kernels.
  3. Add olive oil, minced garlic, salt, pepper, oregano, and red pepper flakes (if using). Toss until evenly coated.
  4. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
  6. Remove from oven and sprinkle with fresh parsley before serving.

Notes

  • For added flavor, sprinkle with grated Parmesan before serving.
  • Use fresh corn cut off the cob when in season for the best taste.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/roasted-zucchini-and-corn-recipe/