In the Kitchen
From the Pollan family "Mostly Plants" cookbook.View the Recipe
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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.
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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