Savory Roasted Zucchini and Corn: A Simple Summer Delight

This Savory Roasted Zucchini and Corn recipe captures seasonal goodness and brings vibrant flavors to your table with minimal effort.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dishes

Cuisine American

Servings servings

Calories 150 kcal

Equipment

large skillet

Ingredients

For the Vegetables

2 medium Zucchini adds a refreshing crunch and packed with nutrients
2 cobs Corn fresh off the cob for sweet flavor

For the Seasoning

2 tablespoons Olive Oil used to sauté and enhance flavors
0.5 teaspoon Garlic Powder lends a warm aromatic touch
0.5 teaspoon Paprika adds depth with its smoky notes
0.5 teaspoon Kosher Salt brings out natural flavors
0.25 teaspoon Pepper freshly ground for spice

For the Finishing Touch

0.25 cup Parmesan Cheese grated and melts beautifully
1 tablespoon Parsley chopped for garnish

Instructions

Cooking Steps

Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes.
Add 2 medium sliced zucchinis and kernels from 2 fresh corn cobs. Sauté for 5-7 minutes until tender and golden.
Incorporate ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ¼ teaspoon ground pepper. Stir for 2 minutes.
Remove from heat and fold in ¼ cup grated parmesan cheese until melted, about 1 minute.
Transfer to a serving dish and garnish with 1 tablespoon chopped parsley. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Keyword Corn, easy recipes, Healthy Dishes, Summer Recipes, vegetable side dishes, zucchini

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