Roasted Mexican Zucchini
User Reviews
4.8
Roasted Mexican Zucchini
Description
This Roasted Mexican Zucchini recipe calls for medium-sized zucchini sliced into uniform half-moons to ensure even cooking. The zucchini is tossed with olive oil and a spice mix including kosher salt, chili powder, garlic powder, onion powder, black pepper, and ground cumin. Roasting on a foil-lined baking sheet at 450°F in a single layer allows the zucchini to become tender without steaming or sogginess.
Once roasted for 10 to 15 minutes and flipped halfway through, the zucchini develops a lightly browned exterior with a tender interior. Finishing with crumbled cotija cheese introduces a salty, crumbly texture. A squeeze of lime juice adds freshness, while chopped cilantro contributes a bright herbal note.
This vegetable side dish complements Mexican meals but can also add variety to any roasted vegetable selection. Do not peel the zucchini; the skin preserves texture and flavor. Selecting medium-sized zucchini helps avoid excess moisture released during cooking which can make the dish watery.
Ingredients
- 4 medium zucchini sliced into 1/2-inch half moons
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin ground
- 2 tablespoons cotija cheese crumbled
- lime juice of 1/2 lime
- 2 tablespoons cilantro chopped
Instructions
- Preheat the oven to 450°F. 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 cotija cheese, lime juice, and chopped fresh cilantro. Serve immediately.
Notes
- Cut zucchini into similarly sized half-moon pieces to ensure even roasting.
- Arrange zucchini in a single layer on the baking sheet to prevent steaming and sogginess.
- Use medium-sized zucchini for best texture; larger ones release more water and result in soggy pieces.
- Keep the zucchini skin on to maintain shape and add flavor; wash thoroughly before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 109kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 697mg | 29% |
| Potassium | 544mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 38mg | 42% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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