Zucchini: Mexican Roasted Zucchini
You can also grill this dish instead of roasting in oven.
Ingredients
- 3-4 medium zucchini, diced
- 2 Tbls. extra-virgin olive oil
- 1/2 t. chili powder
- 1/2 t. garlic powder
- 1/8 t. cayenne pepper
- kosher salt, to taste
- coarse black pepper, to taste
- FYI: Other veggies, such as corn, chickpeas, yellow summer squash, etc. can be added by roasting with the zucchini.
- 4 oz. cotija cheese, crumbled (see note below)
- juice of 1 lime
- 2 Tbls. fresh cilantro, chopped
Instructions
Line a rimmed baking sheet with parchment paper and preheat oven to 425 degrees.
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.
Oven Method: Spread evenly on prepared baking sheet and roast at 425 degrees for 25 minutes, or until zucchini is browned.
Grill Method: Preheat grill. Place zucchini on a lightly greased grill pan. Grill for about 10 minutes or until roasted.
Transfer roasted zucchini to a serving bowl. Sprinkle with lime juice, cotija cheese, and chopped fresh cilantro and serve.
serves 4
NOTE: If you don’t have cotija cheese you can substitute low-fat feta with a little freshly grated parmesan cheese mixed in. If you use cotija, freeze leftover package, it will keep a long time in the freezer.