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–+ servings
Roasted Zucchini and Corn

Savor Summer with Simple Roasted Zucchini and Corn Delight

This Roasted Zucchini and Corn recipe beautifully highlights seasonal vegetables, offering a quick, easy, and flavorful side dish for your summer meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 medium Zucchini sliced into half-moons
  • 2 cups Corn fresh corn kernels
  • 2 tablespoons Olive Oil for sautéing
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Paprika for smokiness
  • 1 teaspoon Kosher Salt
  • to taste Pepper
  • ¼ cup Parmesan Cheese grated
  • to taste Parsley fresh, for garnish

Equipment

  • skillet

Method
 

Preparation Steps
  1. Heat the skillet and pour in the olive oil over medium heat. Let it warm for about 1-2 minutes.
  2. Sauté the sliced zucchini and corn in the skillet for 5-7 minutes until zucchini is tender and golden.
  3. Season the dish with garlic powder, paprika, kosher salt, and pepper, stirring for another 2 minutes.
  4. Remove from heat and fold in the grated Parmesan cheese, letting it melt slightly.
  5. Transfer to a serving dish, garnish with parsley, and optionally drizzle with lemon juice before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This dish is versatile; perfect as a side or mixed into salads. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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