Roasted Mexican Inspired Zucchini

Serving Size: 10

This Roasted Mexican Inspired Zucchini is bursting with flavor- spicy, savory, and slightly smoky. Makes a great low-carb side dish! Note: Omit cheese for vegan, whole 30, and Paleo.

Recipe by: Elizabeth Lindemann

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Ingredients

40 ounce zucchini 1/2 inch dice. For 10 servings about 8 medium zucchinies.
4 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
8 ounce cotija cheese crumbled, for vegan - omit cheese
2 lime juiced
4 tablespoon fresh cilantro chopped

Instructions

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a bowl, mix the diced zucchini, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
Make it vegan, Paleo, Whole 30: omit the cotija cheese.

Reheating Instructions

Heat in a sauté pan over medium-high heat or in the microwave on medium power.

Nutrition