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

Elizabeth Lindemann