Roasted Zucchini and Corn (Print Version)
Tender zucchini and caramelized corn seasoned with garlic and paprika, topped with golden parmesan for a perfect side dish.
# Ingredients:
01 -
2 medium zucchini, sliced into rounds
02 -
2 ears corn, kernels removed (or 2 cups canned or frozen corn, thawed)
03 -
2 tablespoons olive oil
04 -
½ teaspoon garlic powder
05 -
½ teaspoon paprika
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon pepper
08 -
¼ cup (25 g) grated parmesan cheese
09 -
Parsley, chopped for garnish
# Steps to Follow:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine the sliced zucchini and corn kernels.
03 -
Drizzle the olive oil over the vegetables. Toss to coat evenly.
04 -
Add the garlic powder, paprika, salt, and pepper. Toss again to ensure all the vegetables are evenly coated with the seasonings.
05 -
Spread the zucchini and corn mixture in a single layer onto the lined baking sheet.
06 -
Roast in the oven for 20-22 minutes. Then, flip over the zucchini and bake an additional 5 minutes, or until the zucchini is tender and the corn is slightly caramelized.
07 -
Sprinkle the parmesan cheese over the vegetables and bake for 3 more minutes. Then, broil for 1-2 minutes, watching carefully, until golden.
08 -
Garnish with parsley. Serve immediately.