#1 Preheat oven to 425°F #2 Toss zucchini with 1 tbsp olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes, until tender and lightly browned #3 Meanwhile, heat a nonstick skillet over medium-high heat. Add drained corn and cook (without oil) for 4–5 minutes, stirring occasionally, until lightly browned and slightly caramelized. Set aside to cool #4 In a large bowl, combine roasted zucchini, grilled corn kernels, black beans, and Parmesan #5 Drizzle with remaining olive oil and lemon juice. Toss gently to combine. Season with salt and pepper to taste #6 Serve warm, at room temperature, or lightly chilled. Enjoy!