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Zucchini & Corn Sheet Pan Bake

Discover the vibrant flavors of summer with the Sunny Zucchini & Corn Sheet Pan Bake. This easy, colorful dish features fresh zucchini and sweet corn, complemented by red bell peppers and onions, creating a nutritious meal that's as delightful to the eyes as it is to the palate. Perfect for busy days, this one-pan recipe not only simplifies cooking and cleanup but also allows for endless variations with seasonal veggies. Embrace fresh ingredients and enjoy a wholesome, satisfying meal!

Ingredients
  

3 medium zucchinis, sliced into half-moons

2 cups fresh corn kernels (or thawed frozen corn)

1 red bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional for heat)

3 tablespoons olive oil

1 cup cherry tomatoes, halved

½ cup crumbled feta cheese (optional)

Fresh basil leaves for garnish

Juice of 1 lemon

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). For easy cleanup afterward, line a large sheet pan with parchment paper.

    Prepare the Vegetables: In a sizeable mixing bowl, toss together the sliced zucchinis, fresh corn kernels, diced red bell pepper, diced red onion, and minced garlic. Make sure the ingredients are well mixed for even seasoning.

      Season the Veggies: Sprinkle the smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if you like a bit of heat) over the vegetables. Drizzle the olive oil on top and gently toss the mixture until all the vegetables are well-coated with the spices and oil.

        Spread on Sheet Pan: Transfer the seasoned vegetable mixture onto the prepared sheet pan. Spread them out into an even layer to ensure nice roasting.

          Roast: Place the sheet pan in the preheated oven. Roast the vegetables for about 20-25 minutes, stirring them halfway through the cooking time. The vegetables should become tender and exhibit a slight caramelization.

            Add Tomatoes and Cheese: After 20-25 minutes, remove the sheet pan from the oven. Carefully fold in the halved cherry tomatoes. If using, sprinkle the crumbled feta cheese evenly over the mixture. Return the sheet pan to the oven for an additional 5 minutes, allowing the tomatoes to soften.

              Finish and Serve: Once roasting is complete, take the sheet pan out of the oven and squeeze fresh lemon juice over the top. Garnish the dish with fresh basil leaves, adding an aromatic touch before serving.

                Enjoy: Serve the dish warm as a delightful side, or for a complete meal, spoon the contents over cooked quinoa or rice.

                  Prep Time: 10 minutes | Total Time: 35-40 minutes | Servings: 4 servings