Roasted Mexican Zucchini

🥄 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 freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 2 tablespoons crumbled cotija cheese
• juice of 1/2 lime
• 2 tablespoons chopped cilantro

👨‍🍳 Instructions

1. 1

   Preheat the oven to 450°F. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.

2. 2

   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.

3. 3

   Transfer to the prepared baking sheet and spread evenly in a single layer.

4. 4

   Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.

5. 5

   Top with cotija cheese, lime juice, and chopped fresh cilantro. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.