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:
Carol
Can you make ahead of time and served cold
Elizabeth Lindemann
Sure! I would sprinkle the cheese, cilantro, and lime juice on just before serving.
Lynn
I could t get cojita, but I replaced it with feta. It is delicious!
Elizabeth Lindemann
So glad you liked it!
Vin
This recipe has become a go to zucchini recipe. Easy and tasty
Elizabeth Lindemann
So glad you liked it!
Aquaria
Had to take out the cayenne, because I’m allergic. Otherwise had it as is and liked it, but it was missing a little something. We added a bit of cumin and Mexican oregano. Now it’s perfect, and will become a staple side dish for us.
Elizabeth Lindemann
So glad you liked it!
Diana
Delicious! Wow, so quick and easy to make. I added about 10 more minutes of roasting to get the color I wanted. I also added diced potatoes and drizzled the end result with spicy honey that I found at Trader Joe’s. Bravo!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding diced potatoes and spicy honey (!).
Todd Chambley
This recipe was fantastic! I rarely take the time to leave comments but this was so good I just had to. The cheese makes the flavor pop.
I saw the comment on the mushiness and it’s a little on the soft side but typical for zucchini which I love so no big deal. However, I’m glad you put the tips to get the zucchini a little dryer because I think that will make it even better.
Elizabeth Lindemann
Really appreciate you taking the time to leave a comment – so glad you liked it!
Lynne
Just made this for dinner and it was delicious! Followed the recipe as written, but it needed more time in the oven. Next time I’ll leave it even longer, to crisp it up some more.
Elizabeth Lindemann
So glad you liked it! Depending on how big the zucchini is cut and how fresh it is (fresher usually has more water content in it) it may need a little more time to roast – so good idea to leave it in longer next time if you need to.
Rachel
Omg!! I get lots of zucchini in my CSA and THIS is my new favorite zucchini recipe. Walmart had the Cotija cheese and I got it instead of subbing feta. This with some refried beans and I was stuffed! So good!!
Elizabeth Lindemann
So glad you liked it!
Deena
THIS WAS AMAZING! I used feta cheese instead of cotija because I couldn’t find it. This was so delicious and fresh tasting and the combination of all the flavors was to die for!
Elizabeth Lindemann
So glad you liked it!
Cathy Moubry
I had such high hopes for this recipe as it’s hard to come up with healthy Mexican-inspired side dishes. I followed the recipe to a T. I was also mindful to have good spacing on my full-size sheet pan so it would roast (rather than steam). Still, in the end, it was just wet and mushy. I want to love this as much as all of the other reviewers here seem to. Tell me if there’s something I can do to make it “right.” Or, if it’s actually supposed to be all mushy and nasty — and that’s what others find to be so delicious — tell me that, and then I won’t waste my time trying to trying “like it.”
Elizabeth Lindemann
Oh no! Sorry you had a frustrating experience. I do have a few ideas that might help for next time!
First of all: do you like zucchini in other situations? It’s not a very firm vegetable and contains a lot of water, so it will never turn out very “crispy” (not like, for example a potato or something with more starch). If you just don’t like zucchini, then this recipe might just not be for you.
BUT, I do have a few things that might help!
– Zucchini will vary in terms of water content. Garden zucchini or really fresh picked zucchini usually have a LOT more water than store-bought, so maybe try using store-bought, and/or let it sit in your fridge for a while.
– Also, you can do some things to help draw out the water in the zucchini (this helps when making zucchini fritters). You can cut the zucchini, and spread them out on a clean towel or paper towel, and sprinkle them with salt. Leave them for a little while (about 10 minutes give or take). The salt will draw some of the water out. Then you can pat them dry as best you can and proceed with the recipe – this should result in slightly more crispy, less waterlogged zucchini.
– Finally, you may want to roast them at higher heat, or for a little longer, or at the top of your oven (which will be a little hotter on the top of the zucchini). You don’t want them to burn, but if they were super mushy, it might just mean they need a little longer or hotter oven time.
Hope that helps – whether you try this recipe again or if you try another roasted zucchini recipe in the future. Better luck next time!
Maura Pavlock
We are always looking for different ways to eat zucchini, this was awesome!! My guys couldn’t get enough of it! I think the temp should be higher and less time. We do not like our vegetables mushy!
Elizabeth Lindemann
So glad you liked it! Thanks for the feedback about the higher temp – I’ll try this next time I make it and report back and update the recipe card!
sarah huard
Looks amazing! We roast broccoli most nights and this will be a great substitute to prevent burn out!!! I am trying it tonight! Just love your content, presentation and personality! Thank you for encouraging us to try new things!
Elizabeth Lindemann
Thanks so much, Sarah!! It’s a great alternative to other roasted vegetables for sure… and who doesn’t like veggies covered in cheese? :-)
Clare Lynd-Porter
Very good. I put it on top of a Mexican fried rice. I will definitely use this again and again.
Elizabeth Lindemann
Glad you liked it!
Cindy
I made this for my daughter who is watching her carbs. Loved it. I didn’t have lime juice, so subbed a chili lime marinade and omitted the oil. Turned out great. I will be making this again.
Elizabeth Lindemann
So glad you liked it and love the idea of using chili lime marinade!
Brandi
Could the zucchini be cooked in an air fryer, I wonder? I’m so excited to try this recipe!! :) Always on the lookout for healthy Mexican sides !
Elizabeth Lindemann
I think it can be! I’ve never tried it in an air fryer before but you could probably follow this recipe for the method (https://maesmenu.com/recipes/air-fryer-zucchini-keto-low-carb/) and use the spices from my recipe and then toss with the cheese, lime, and cilantro after it’s done. Hope that helps!
afra
Super nice. I used a fraction of the cheese (and had to go with feta) but it was really lovely!!
Elizabeth Lindemann
So glad you liked it!
K
How big is a “medium” zucchini? I used 1lb of zucchini total in this recipe and it was buried under the cheese
Elizabeth Lindemann
I probably used about 2 lbs. total zucchini for this recipe, give or take.
Celia
This was so easy and tasted amazing!!! I used one zucchini and one yellow squash. (Was only for me, but enough for two servings)
Elizabeth Lindemann
So glad you liked it!
Amanda
Delicious! It has become part of the regular rotation in our household.
Elizabeth Lindemann
So glad to hear that!
Amanda
Really, really good. Used violife feta to make it vegan.
Elizabeth Lindemann
So glad you liked it, and thanks for sharing your suggestion to make it vegan!
Tanya Vargas
This is an absolutely delicious and easy recipe… and so open to variations. Thank you for this recipe. 😊
Tanya Vargas
Forgot to leaving a rating… 5 star recipe!
Elizabeth Lindemann
Thanks! :-)
Elizabeth Lindemann
So glad you liked it!