Roasted Corn and Zucchini

Roasted Corn and Zucchini is a simple, budget friendly side dish that uses fresh summer produce from your garden or local farmers market. Tossed with olive oil and seasoned with pantry spices, it roasts to golden perfection in the oven or air fryer.

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This post was last updated 8/2025.

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Shopping list:

• olive oil
• zucchini
• corn
• seasoned salt
• onion powder
• garlic powder
• black pepper

Roasted Corn and Zucchini is one of those recipes that’s as easy on the wallet as it is on your schedule. Everything roasts together on a sheet pan in the oven for hands off cooking, but it works great in the air fryer, too, if you want to keep the kitchen cool. With simple ingredients like fresh zucchini, sweet corn, a drizzle of olive oil, and a sprinkle of pantry seasonings, it’s the kind of dish that shines brightest when made with garden or farmers market produce. And let’s be real, if you’ve ever grown zucchini, you know it has a sneaky habit of multiplying overnight. One day you have two small ones, and the next day, they’re the size of baseball bats, ready to take over your counter.

I don’t have a garden right now, but I’m a loyal visitor to our local St. Cloud Farmers Market almost every Saturday morning all summer long. We love the fresh produce, the just laid eggs, loaves from Backwards Bread, and even the live music, it’s such a fun way to start the weekend. This recipe was inspired by those market mornings, using the freshest zucchini and corn I can find. It’s a simple, budget friendly side dish that tastes like summer in every bite. Sweet, savory, and perfectly seasoned. Whether you serve it hot out of the oven or as part of a fresh summer spread, it’s a guaranteed crowd pleaser.

Looking for some other recipes to use that extra zucchini? Try my Zucchini Raisin Cookies or Zucchini Carrot Soup!

Here's some recipes to help out with that abundance of corn too! Check out this Street Corn Salad or Bacon Corn Dip!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• To make Roasted Corn and Zucchini in the air fryer, preheat your air fryer to 400°F. Toss the zucchini and corn with olive oil and seasonings until well coated, then spread them in an even layer in the basket (work in batches if needed to avoid overcrowding). Air fry for 8–10 minutes, shaking the basket halfway through, until the vegetables are tender and lightly browned.

• Refrigerate leftovers in an airtight container for up to three days.

• For the best texture and flavor, cut the zucchini into evenly sized pieces so they cook at the same rate as the corn. Avoid overcrowding the pan or air fryer basket, as this traps steam and prevents the vegetables from getting nicely browned. Adjust the seasoning to your taste, add more garlic powder, pepper, or even a dash of paprika or cayenne if you like a little extra kick.

• You can customize this recipe with a few simple swaps. Use avocado or canola oil, or even melted butter in place of olive oil for a different flavor. If fresh corn isn’t in season, frozen works well (no need to thaw) or canned corn can be drained and roasted. Swap zucchini for yellow summer squash or use both for extra color, and replace seasoned salt with plain salt plus your favorite spice blend like Italian or taco seasoning. Onion and garlic powder can be substituted with fresh minced garlic and chopped onion, while black pepper can be swapped for crushed red pepper flakes if you like a little heat. Use your favorite seasoning blends and get creative!

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips Corn Prep Peeler
• NutriChef Baking Sheet Pan Set
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Ninja Air Fryer XL

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Roasted Corn and Zucchini

Sweet corn and tender zucchini make the perfect warm-weather pairing, especially when they’re fresh from the market. This quick, flavorful recipe is a great way to use up extra zucchini—because somehow, there’s always extra zucchini.

Ingredients

• 2 tablespoons olive oil
• 3 cups sliced and quartered zucchini
• 3 ears of corn, kernels removed (about 2 cups)
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 450°F.
2. On a medium-sized sheet pan, add all ingredients and toss gently until well combined, then spread them out in an even layer. Bake for 15 minutes, stir to ensure even cooking, and return to the oven for another 10 minutes, or until the vegetables are lightly browned.

Nutrition Facts

Calories

138

Fat

8 g

Sat. Fat

1 g

Carbs

16 g

Fiber

2 g

Net carbs

14 g

Sugar

7 g

Protein

3 g

Sodium

309 mg

Cholesterol

0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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