Savory Roasted Zucchini and Corn for Quick Healthy Meals

Experience the fresh taste of summer with Roasted Zucchini and Corn, a quick and healthy vegetarian dish.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Gluten-Free, Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Zucchini Choose firm zucchinis with vibrant skin.
2 cobs Corn Fresh corn is preferred for natural sweetness.

For the Flavor

2 tablespoons Olive Oil For sautéing the veggies.
0.5 teaspoon Garlic Powder Adds savory depth.
0.5 teaspoon Paprika Contributes subtle smokiness.
0.5 teaspoon Kosher Salt Enhances natural flavors.
0.25 teaspoon Pepper Provides a gentle kick.

For the Finishing Touch

0.25 cup Parmesan Cheese Grated, for creamy texture.
1 tablespoon Parsley Chopped, for garnish.

Equipment

large skillet

Method

Step-by-Step Instructions

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

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For leftover storage, keep in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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