Roasted Mexican Zucchini
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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
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.
- 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.
Calories: 164kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 333mg | Potassium: 401mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 26mg | Calcium: 163mg | Iron: 1mg