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Zucchini, a summer squash, is a staple in many kitchens, particularly during the warmer months. Its mild flavor and tender texture make it an ideal carrier for a variety of seasonings and other ingredients. Nutritionally, zucchini is low in calories and high in vitamins A and C, along with important minerals like potassium. It’s also a great source of dietary fiber, which aids digestion and promotes a feeling of fullness. When selecting zucchini, look for firm, unblemished fruits with a vibrant green color. Smaller zucchinis tend to be sweeter and more tender, making them preferable for this dish.

Zucchini & Corn Sheet Pan Bake

This Summer Zucchini & Corn Delight recipe is the perfect way to embrace the flavors of the season. Featuring tender zucchini, sweet corn, and colorful bell peppers, this dish is light, fresh, and bursting with vibrant tastes. Packed with nutrients and easy to prepare, it can serve as a delightful side or a main course. Enhanced with fragrant herbs and optional feta cheese, it's versatile enough to please all palates. Whip it up for summer gatherings or a simple weeknight meal!
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Ingredients
  

3 medium zucchinis, sliced into half moons

2 cups fresh corn kernels (or frozen, thawed)

1 red bell pepper, diced

1 small red onion, sliced thinly

3 cloves garlic, minced

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

1 teaspoon smoked paprika

1/4 cup extra virgin olive oil

Salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese (optional, for added creaminess)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This ensures a wonderfully crispy texture once the vegetables roast.

    Prepare the Vegetable Medley: In a large mixing bowl, combine the sliced zucchinis, fresh corn kernels, diced red bell pepper, thinly sliced red onion, and minced garlic. Make sure all ingredients are evenly distributed for consistent flavor throughout the dish.

      Season Generously: Drizzle the olive oil over the vegetable mixture. Sprinkle in the dried Italian herbs, smoked paprika, and season with salt and freshly cracked black pepper. Toss everything well until all the vegetables are coated evenly with the oil and spices.

        Arrange on the Baking Sheet: Line a large baking sheet with parchment paper to make for easy cleanup post-roasting. Spread the seasoned vegetable mixture evenly across the sheet, allowing each piece enough space to roast properly.

          Roast to Perfection: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Be sure to stir the vegetables halfway through cooking to ensure they caramelize evenly, resulting in tender vegetables with beautifully browned edges.

            Incorporate Tomatoes and Feta: After the initial roasting time, remove the baking sheet from the oven. Scatter the halved cherry tomatoes on top of the roasted vegetables. If you’re using feta cheese, sprinkle it over the dish as well. Return the baking sheet to the oven for an additional 5-7 minutes, allowing the tomatoes to soften and the cheese to warm.

              Garnish and Serve: Once the vegetables are roasted to a delightful golden-brown and the tomatoes are warmed through, remove the dish from the oven. Let it cool for a couple of minutes before garnishing with fresh basil leaves to add a refreshing herbal note. Serve warm as a delightful side or a light main dish.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4