Roasted Mexican Zucchini

This was very easy and very good!

I love the flavors of Mexican cheeses, cilantro and lime. I will make this again, experimenting with seasonings and grilling the zucchini. I omitted the cayenne and used a spice blend from Penzey's called "Arizona Dreaming".

I've also seen other recipes of skillet Mexican Zucchini, with tomatoes and other stuff in there that look great, too!

(my photo at the bottom)

Lee

Roasted Mexican Zucchini

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.
Author: Elizabeth Lindemann
Serves: 3-4
Ingredients
· 3-4 medium zucchini, diced
· 2 tablespoons olive oil
· ½ teaspoon chili powder
· ½ teaspoon garlic powder
· ⅛ teaspoon cayenne pepper
· salt and pepper, to taste
· Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)
Instructions
1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
3. Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.

I added a pinch of cayenne and liked it. Wish I had more of that zucchini!

Lee