Can I prepare this dish ahead of time?

You can slice the zucchini and remove corn kernels up to a day in advance, storing them separately in the refrigerator. However, I recommend roasting just before serving for the best texture and flavor. If needed, roast earlier in the day and then reheat in a hot oven for 5 minutes to restore some crispness.

My zucchini turned out soggy instead of caramelized. What went wrong?

The most common culprit is overcrowding the pan. When vegetables are too close together, they steam rather than roast. Always use a large enough baking sheet to allow space between pieces, or divide between two pans. Also, make sure your oven is fully preheated to 425°F before adding the vegetables.

What's the best way to cut corn kernels off the cob without making a mess?

Place a small bowl upside down inside a larger bowl. Stand the corn on the small bowl and slice downward - the kernels will fall into the larger bowl instead of scattering across your counter. Alternatively, lay the corn horizontally on your cutting board and carefully slice off the kernels, rotating the cob as you go.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works perfectly in this recipe and can be used interchangeably with zucchini. You can even use a combination of both for a more colorful dish. The cooking time remains the same as they have similar properties.

Roasted Zucchini and Corn Recipe

Name: Roasted Zucchini and Corn Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into rounds; 2 ears corn, kernels removed (or 2 cups of canned, or frozen corn, thawed); 2 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon pepper; ¼ cup (25 g) grated parmesan cheese; Parsley, chopped for garnish

Description

A simple yet delicious recipe of roasted zucchini and corn, perfect as a side dish or snack. This dish brings out the natural sweetness of the vegetables, enhanced with savory seasonings and parmesan cheese for an irresistible flavor.

Ingredients

Units Scale

Vegetables

2 medium zucchini, sliced into rounds
2 ears corn, kernels removed (or 2 cups of canned, or frozen corn, thawed)

Seasoning and Garnish

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup (25 g) grated parmesan cheese
Parsley, chopped for garnish

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Instructions

Preheat the oven. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the vegetables. In a large mixing bowl, combine the sliced zucchini and corn kernels.
Season the vegetables. Drizzle the olive oil over the vegetables and toss to coat evenly. Add the garlic powder, paprika, salt, and pepper, then toss again to ensure even seasoning.
Spread on the baking sheet. Spread the zucchini and corn mixture in a single layer onto the lined baking sheet.
Roast the vegetables. Roast the vegetables in the oven for 20-22 minutes. Flip the zucchini and bake for an additional 5 minutes, or until the zucchini is tender and the corn is slightly caramelized.
Add the cheese. Sprinkle the grated parmesan cheese over the vegetables and bake for 3 more minutes. Then, broil for 1-2 minutes, watching carefully, until the cheese is golden.
Garnish and serve. Garnish with freshly chopped parsley and serve warm.

Notes

For a vegan option, skip the parmesan cheese or replace it with a vegan alternative.
If using frozen corn, ensure it is fully thawed and patted dry to avoid excess water.
Taste and adjust seasonings before roasting, if necessary.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 3g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg