It’s a good thing I live in Texas, because I loveeee Mexican food. Is there anything better than enchiladas smothered in awesome sauce and lots of melty cheese? Answer: no.
But then, there are the sides. Ever since doing the Whole30 in the beginning of this year, I’ve been trying to stick to a Paleo(ish) diet. And unfortunately, the traditional rice and beans that so frequently are served with Mexican food do not fit the bill.
I needed a low-carb, veggie based side to serve with Mexican food.
This Roasted Mexican Inspired Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with flavor- spicy, savory, and slightly smoky.
And it’s healthy, low carb, Paleo (if you don’t include the cheese), and a great alternative as a side to traditional rice and beans.
I want to talk about this cotija cheese for a minute, and cheese in general.
The Paleo diet does not allow for grains, legumes, dairy, or refined sugars. This, sadly, means no cheese. That is- if you are strict about it.
But doing the Whole30 taught me to recognize exactly which foods caused me distress- whether it was through indigestion/bloating, weight gain, mood swings, or decreased energy.
I found that the foods that were higher in carbs- grains, sugars, and legumes- affected me much more than dairy.
So while I am trying my hardest to be grain free (for the most part), I am pretty relaxed on the cheese front. I don’t want to imagine my life without cheese. It’s too sad to think about.
So, inspired by Mexican street corn (which, by the way, is absolutely delicious), I sprinkled a moderate helping of cotija cheese on top of this roasted zucchini.
Don’t get me wrong: the zucchini is delicious on its own.
But the salty crumbly farmers cheese crumbled on top of it gives it an extra zing.
If you’ve never had cotija cheese, be prepared for your life to change. It’s like feta but… (dare I say it?)… BETTER. My Greek ancestors are probably rolling in their graves right now.
It’s a bit dryer and harder than feta, which makes it crumble much easier. It’s salty and has a similar simple taste to feta, but the flavor seems more concentrated.
Kind of like feta and parmesan had a baby. It’s inexpensive, lasts forever in the fridge (seriously- like a month or more), and a little goes a long way.
Put it on tacos, put it on veggies, put it in a salad, or eat it in slices while you are waiting for this zucchini to roast (ahem).
So do yourself a favor: next time you make your favorite Mexican meal (if you need a starting place, try these Quick and Easy Black Beans and Rice), make this zucchini to go on the side.
Other low-carb Mexican-Inspired Recipes:
Cotija cheese or not, it will be a delicious complement to whatever you choose to make!
Also check out this Greek Roasted Cauliflower, which is similar – topped with feta cheese, fresh herbs, and lemon juice.
Roasted Mexican Zucchini
Equipment
Ingredients
- 3-4 medium zucchini diced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
- 4 oz. cotija cheese crumbled
- juice of 1 lime
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- 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.
- 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.
Notes
- Other ingredients and veggies, such as corn, chickpeas, summer squash, etc. can be added by roasting with the zucchini.
- Make it vegan: omit the cotija cheese or substitute with a vegan-friendly alternative.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Video
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Jennifer Saenz
This was so good and easy to make. I did make just as directed and my husband had thirds.
Elizabeth Lindemann
So glad you liked it!
Emily
Soooo good! I added red bell pepper and white corn. Topped with tajin as well. Fantastic side dish.
Elizabeth Lindemann
So glad you liked it! Love your additions!
Rick L.
Do you think this would cook OK in an air fryer, or do the zucchini pieces really need to be spread out on a baking sheet to roast properly?
Elizabeth Lindemann
I haven’t tried this in an air fryer, but in terms of the zucchini being spread out – yes, it will roast better that way. With basically all veggies, if they are crowded when trying to roast them, the liquid that evaporates from them won’t evaporate out as much and will instead kind of steam the veggies all around. So they won’t get as browned. That said – if you’re OK with a softer, less browned result with the ease of using your air fryer, feel free to go for it! Try to spread them out as much as you can. The flavor will still be there.
Phil Sherburne
Hi, I think users of this recipe should be forewarned that if you cook the zucchini’s long enough to get crisp the diced pieces will be reduced in size by 70%. I found that one zucchini did not yield a serving. You would need to double the amount of raw zucchini. I loved the flavor and just cooked more of it.
Elizabeth Lindemann
Glad you liked it! And yes, zucchini can shrink quite a bit – I’m always a fan of doubling things like this!
Lina
This was so delicious! Made it exactly as written. The zucchini was a little soggy but it didn’t matter as it was so good. And definitely add the lime, cilantro and cotija right before serving.
Elizabeth Lindemann
So glad you liked it! Zucchini can have a ton of water, so a soggy outcome happens sometimes. If you skip the parchment paper and do something like foil instead, you can turn on the broiler at the end to get some nice charred bits! Hope that helps.
Rhonda Eckerty
This was delicious! Made according to recipe but used rack and added a tsp of gourmet collection chili & lime spice blend. I will definitely make this again!
Elizabeth Lindemann
So glad you liked it! Love the idea of using chili lime spice blend – I always have a jar of the Trader Joe’s version in my pantry. I’ll have to try it next time!
Theresa Ullrich
It was delicious! Great recipe!
Elizabeth Lindemann
So glad you liked it!
Dani R.
Wow! Fantastic recipe exactly as written. I love the simplicity and its ingredients that I always have.
For those who said the zucchini was a bit soggy, I cook mine on a cooling/baking rack inside my sheet pan so it’s elevated and all sides get roasty!
I’ve also made this with chickpeas. Rinse them let them dry on a dishcloth and add them to the zucchini mixture right before roasting. Super delish!!!
Elizabeth Lindemann
So glad you liked it! Love the tip about roasting on an elevated rack in the sheet pan!
Allison
This was a VERY tasty way to eat zucchini and complimented the vegetarian enchiladas perfectly. The zucchini did not get crisp, otherwise it would have been 5 stars. Perhaps I did not cook it long enough to get crisp. Regardless, I will make this again. Zucchini is on my grocery list right now.
Elizabeth Lindemann
So glad you liked it! Zucchini has a lot of water so it’s hard to get it to be crisp. Feel free to give it some more time in the oven or even pat it dry before roasting. hope that helps!
meg
can this be served cold?
Elizabeth Lindemann
Sure! I would add the lime juice, cilantro, and cheese just before serving so it doesn’t get too soggy.
Jessica P.
Love this recipe! Do you think it would work well with eggplant too?
Elizabeth Lindemann
So glad you liked it! I think eggplant would work really well here. You might have to roast it for a bit longer.
Marie
I love how you include the spice amounts in the directions – makes it so much easier to follow when I don’t have to keep scrolling up and down!! Recipe was delicious and perfect alongside our chicken enchiladas!
Elizabeth Lindemann
Thanks for this feedback – glad it was helpful for you, and so glad you liked the recipe!