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Roasted Parmesan Zucchini, Squash, Corn and Tomatoes

This delicious combination of flavors and easy preparation makes a wonderful side dish for just about anything
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • sheet pan
  • parchment paper

Ingredients
  

  • 1 large zucchini
  • 1 large yellow squash
  • 3 ears corn* raw or cooked
  • 1 cup cherry tomatoes
  • olive oil
  • salt and pepper
  • 2 oz. shaved Parmesan cheese

Instructions
 

  • Wash zucchini and squash, dry and slice into 1/4 inch rounds
  • Remove corn kernels from the cobs and halve cherry tomatoes
  • Place squash and zucchini slices in an even layer on a parchment paper lined sheet pan. Top with corn and tomatoes
  • Drizzle everything generously with olive oil and season with salt and pepper
  • Put shaved Parmesan cheese on top of vegetables
  • Bake at 425 degrees F for 20-25 minutes

Notes

*I used leftover cooked corn, but you can also use raw, it will cook while everything is roasting
Keyword Parmesan zucchini, roasted vegetables, roasted zucchini, Summer side dish, zucchini, squash, corn & tomatoes