Roasted Mexican Zucchini

Roasted Mexican Zucchini

from bowlofdelicious.com
Side
30 min
4 servings
164 kcal / serving

This roasted zucchini is a low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.

Ingredients

  • 3 mediumzucchini (diced)
  • 2 tablespoonsextra-virgin olive oil
  • ½ teaspoonchili powder
  • ½ teaspoongarlic powder
  • ⅛ teaspooncayenne pepper
  • kosher salt (to taste)
  • black pepper (to taste)
  • 4 oz.cotija cheese (crumbled)
  • 1juice of lime
  • 2 tablespoonsfresh cilantro (chopped)

Directions

  1. 1

    Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

  2. 2

    In a medium bowl, mix the diced zucchini, olive oil (2 tablespoons), chili powder (1/2 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/8 teaspoon), and salt/pepper until well coated.

  3. 3

    Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.

  4. 4

    Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.