Roasted Mexican Zucchini
For most Mexican dishes, it seems appropriate to have a side dish. Usually the go-to's are rice and beans. Let's switch it up and get more veggies, instead!
This dish was featured during the 2018 Strong Mommas Retreat, and became an instant hit with everyone. You'll never miss your side of rice again!
(Kudos to Bowl of Delicious for the original recipe.)
4 medium zucchini, diced
2 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
Salt and pepper to taste
For the garnish:
Juice from 1 lime
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil wiped with olive oil (or olive oil spray).
In a medium bowl, toss all the ingredients together, except the ingredients for the garnish. Make sure the zucchini is well coated with all the oil and spices.
Spread evenly on the prepared baking sheet and roast for 25 minutes or until the zucchini is browned on the edges.
Sprinkle with a generous amount of grated Cotija cheese, lime juice, and cilantro.
Serves about 4-5.