Zucchini and corn are so summery. They both fall into the nostalgia category—foods that bring on that “Relax, it’s July” feeling, you know?
Here, we throw the two veggies together and add a little cayenne for a kick, creating an oh-so-simple summer side dish.
As you can tell from the photo, these roasted gems also make a great topping for avocado toast, for breakfast, lunch, or a quick, healthy snack.
INGREDIENTS
- 1 large zucchini, thinly sliced
- 2 cups frozen corn
- 1 tablespoon avocado oil
- to taste sea salt
- to taste freshly ground black pepper
- to taste cayenne pepper
DIRECTIONS
- Preheat oven to 400 degrees fahrenheit.
- On a baking sheet, lay zucchini slices in a single layer, and cover with corn.
- Drizzle avocado oil, and season with salt, pepper, and cayenne to taste.
- Roast for 20 minutes.
WHY WE LOVE THIS RECIPE
Zucchini is a great source of fiber, folate, and vitamin C. While corn gets a bad rap because it’s such a massive GMO commodity, it’s actually filled with antioxidants. (Just buy it fresh from a local organic farmstand if you can.)
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