Roasted Mexican Zucchini
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
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.
Bowl of Delicious