
This roasted zucchini and corn dish transforms two summer vegetables into a caramelized, savory side that pairs with practically any main course. The simple seasonings enhance the natural sweetness of corn and the delicate flavor of zucchini, while the parmesan adds a nutty finish that brings everything together.
I started making this recipe when my garden was overflowing with zucchini one summer, and it quickly became our go to side dish for everything from grilled chicken to fish tacos.
Ingredients
- Fresh zucchini: choose firm zucchini with unblemished skin for the best texture and flavor
- Fresh corn kernels: fresh corn offers the sweetest flavor but frozen or canned work well in a pinch
- Olive oil: helps vegetables roast evenly and adds richness
- Garlic powder: provides aromatic flavor without burning like fresh garlic might at high heat
- Paprika: adds a subtle smoky note and beautiful color
- Kosher salt: enhances all the flavors without being too harsh
- Black pepper: adds a gentle heat that complements the sweet corn
- Parmesan cheese: creates a savory crust during the final roasting minutes
- Fresh parsley: brightens the dish with color and fresh flavor
Step-by-Step Instructions
- Preparation:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This temperature is perfect for caramelizing the vegetables without burning them. The parchment paper prevents sticking and makes cleanup easier.
- Combine Vegetables:
- Place the sliced zucchini rounds and corn kernels in a large mixing bowl. Using a large bowl gives you plenty of room to toss everything without spilling.
- Season Everything:
- Drizzle olive oil over the vegetables and toss until each piece is lightly coated. The oil helps the seasonings stick and promotes even browning. Add garlic powder, paprika, salt, and pepper, then toss again to distribute the seasonings evenly.
- Arrange for Roasting:
- Spread the seasoned vegetables in a single layer on your lined baking sheet. Avoid overcrowding the pan as this will cause the vegetables to steam rather than roast, resulting in less flavor and texture.
- Initial Roasting:
- Roast the vegetables for 20 to 22 minutes until they begin to caramelize. The corn should start showing golden edges and the zucchini will begin to soften.
- Flip and Continue:
- Carefully flip the zucchini pieces over and roast for an additional 5 minutes. This ensures even browning on both sides and perfect tenderness.
- Add Cheese and Finish:
- Sprinkle parmesan cheese over the hot vegetables and return to the oven for 3 more minutes, allowing the cheese to melt. Then broil for 1 to 2 minutes to create a golden, slightly crispy cheese topping. Watch carefully to prevent burning.
- Garnish and Serve:
- Sprinkle with fresh chopped parsley just before serving for a burst of color and fresh flavor.

This dish reminds me of summer dinners on our patio, with vegetables picked fresh from the garden that morning. The sweet corn kernels caramelizing in the oven fill the kitchen with the most incredible aroma that always brings everyone to the table.
Perfect Pairings
This versatile side dish complements almost any protein. Try serving it alongside grilled chicken, roasted salmon, or even a hearty pot roast. The sweetness of the corn and the savory notes from the parmesan create a balanced side that enhances rather than competes with your main dish. For a complete vegetarian meal, serve over quinoa or alongside a caprese salad.
Make It Your Own
This recipe welcomes adaptation based on what you have available. Bell peppers, cherry tomatoes, or yellow squash make excellent additions or substitutions. For a spicier version, add a pinch of red pepper flakes before roasting. You can also experiment with different herbs like thyme or basil instead of parsley, or try swapping the parmesan for feta or goat cheese for a tangy variation.
Storage and Reheating
Store leftover roasted zucchini and corn in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, spread the vegetables on a baking sheet and warm in a 350°F oven for about 10 minutes. While microwave reheating works in a pinch, it may make the zucchini slightly softer. These roasted vegetables also make a delicious addition to grain bowls or salads, even served cold.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes! You can substitute the fresh corn with 2 cups of frozen corn. Just make sure to thaw it completely and pat dry with paper towels to remove excess moisture before roasting.
- → How do I know when the zucchini is perfectly cooked?
Perfectly roasted zucchini should be tender when pierced with a fork but not mushy. It should have golden brown edges. After about 25-27 minutes total roasting time, check a piece - if it's easily pierced but still holds its shape, it's done.
- → Can I make this dish ahead of time?
This dish is best served fresh from the oven when the vegetables are caramelized and the cheese is melty. However, you can prep the vegetables and seasonings ahead of time, storing them separately in the refrigerator until ready to roast.
- → What main dishes pair well with this side?
This versatile side dish pairs beautifully with grilled chicken, fish, or steak. It also complements pasta dishes and makes a wonderful addition to grain bowls. For a vegetarian meal, serve it alongside a hearty bean salad or quinoa pilaf.
- → Can I add other vegetables to this dish?
Absolutely! Bell peppers, cherry tomatoes, or red onion would be delicious additions. Just be mindful that different vegetables have varying cooking times - add quick-cooking vegetables later in the roasting process to prevent them from becoming overcooked.
- → Is this dish gluten-free?
Yes, this dish is naturally gluten-free. Just verify that your specific brands of spices and parmesan cheese are certified gluten-free if you're cooking for someone with celiac disease or severe gluten sensitivity.