It’s that time of year when zucchini is abundant and your tolerance for eating it is not. Once you’ve made our famous Sweet Zucchini Pickles, Healthier Zucchini Bread, Curry & Ginger Zucchini Chips, 5-Minute Creamy Pesto Pasta with Zucchini Noodles, and even Dark Chili Chocolate Oatmeal Cookies (with Zucchini) you may feel a bit tapped out with our scratchy, squashy friend. I feel you. But still, I have one more idea for you to try. Trust. It’s a simple way to make a delicious side dish that is rather unexpected. It’s a bit like our elotes recipe… flavorful Mexican spices with a zucchini twist. Get the easy-peasy recipe after the jump…
Zucchini Bumper Crop Recipes: Mexican Style Roasted Zucchini
Olive Oil – 1 tablespoon
Zucchini – 3-6 depending on size, diced
Chili powder – 1 tablespoon
Cayenne – 1/4 tsp or to taste
Garlic – 1/2 teaspoon garlic powder or two cloves fresh garlic pressed
Lime juice – 2 tablespoons
Cilantro – 1 tablespoon chopped fresh
Salt and Pepper – to taste
Cotija or Parmesan cheese – to taste
Preheat oven to 425
In a mixing bowl combine diced zucchini, olive oil, chili powder, garlic or garlic powder, and cayenne. Toss to combine. Lay flat on a baking sheet. Roast for 30-40 minutes or until slightly browned, tossing halfway through.
Return to mixing bowl. Add lime juice and salt and pepper, toss and taste, adding more salt and pepper as needed.
Transfer to serving bowl, sprinkle with cotija (or parmesan if you don’t have cotija) and fresh cilantro.