Slice the zucchinis into ½-inch rounds and if using fresh corn, cut the kernels off the cob.
In a large bowl, combine the zucchini, corn, minced garlic, olive oil, salt, black pepper, and thyme. Make sure everything is well-coated.
Line a baking sheet with parchment paper for easy cleanup. Pour the mixture onto the sheet, spreading it out evenly.
Roast in the preheated oven for about 20-25 minutes, or until the zucchini is tender and edges are slightly browned. Stir halfway through for even cooking.
Once done, take the sheet out of the oven and squeeze fresh lemon juice over the roasted vegetables.
Transfer to a serving dish and top with any garnishes you wish to add. Enjoy warm or at room temperature!
