This is a great recipe to have for when the zucchini crop is bumpin: Roasted Mexican Zucchini. It’s simple and full of great, earthy flavors. The lime juice and fresh cilantro add a pop of brightness.
I always have garlic powder, onion powder and cumin in my pantry. If you can’t get fresh cilantro, just use fresh parsley. I omit the cheese, but I’m sure it’s fab.
This is perfect for Mexican night at home! My son absolutely loves zucchini prepared this way.
Roasted Mexican Zucchini
Course: Sides, VeggiesCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
4 medium zucchini, sliced into 1/2-inch half moon
1 1/2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp.ground cumin
Juice of 1/2 lime
2 Tbsp. chopped cilantro
2 Tbsp. crumbled cojita cheese (optional)
Directions
- Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.
- In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder and ground cumin. Toss until evenly coated.
- Transfer to the prepared baking sheet and spread evenly in a single layer.
- Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.
- Top with lime juice and fresh cilantro and cojito cheese (if using). Serve immediately.
