Roasted Mexican Zucchini

Roasted Mexican Zucchini is the perfect low carb side dish that’s easy to make and ready in only 20 minutes! Tossed with a handful of seasonings, lime juice, cilantro, and cotija cheese, it’s a quick and flavorful side that goes well with any Mexican lunch and dinner.

Zucchini is a magic vegetable that can easily transform into noodles, zucchini enchiladas, or, in this case, a a delicious roasted side dish. This Mexican Zucchini is easy to throw together when you need a delicious and light vegetable side dish to pair with Sheet Pan Steak Fajitas, Instant Pot Chicken Tacos, and the rest of your weeknight dinners.

Adding Mexican seasonings and oil to this sponge-like vegetable gives it a huge pop of flavor. As the zucchini roasts in the oven, it tenderizes and soaks in all of the deep and savory flavors. Top it with a little cotija cheese, lime juice, and cilantro once it comes out of the oven and you’re ready to enjoy this exciting and delicious meal!

Ingredients you’ll need

• Zucchini – This summer veggie can be found any time of the year. It’s great at soaking up all of your added flavors, especially when it’s roasted in the oven. 
• Seasonings – A simple blend of garlic powder, salt, pepper, onion powder, and cumin is all it takes to give your zucchini tons of flavor.
• Olive oil – To help the seasonings stick to the zucchini. It also gives each bite more flavor and helps the outside crisp up slightly.
• Toppings – Similar to the toppings on Mexican Street Corn, crumbled cotija cheese, lime juice, and cilantro are the best toppings to amp this up and give it that classic Mexican flair.

How to make Mexican zucchini

1. Season and prepare the zucchini: Place your diced zucchini in a large bowl and toss it with the oil and seasoning mixture until each piece is coated. Next, spread the zucchini in an even layer on a prepared sheet pan. 
2. Roast the zucchini: Roast the zucchini for around 15 minutes or until it’s fork tender and cooked through. 
3. Top and serve: Take it out of the oven, add the toppings, and plate with your favorite Mexican dinners.

Tips for making the best Mexican roasted zucchini

• For best results, dice the zucchini to roughly the same size. This will ensure each piece cooks evenly. I like cutting the zucchini into half-moon shapes.
• Make sure the zucchini is in a single layer on the baking sheet. This is very important as it will prevent steaming and the zucchini from becoming soggy. 
• When shopping for zucchini, try to choose ones that are medium sized. The bigger they are, the more water and less fiber they contain. This means more water will release as they roast and you’ll end up with soggy zucchini.
• This recipe works best if the zucchini is not peeled. The skin helps hold the shape of the diced pieces and adds texture and flavor. Just make sure to wash the outside well before dicing.

How to serve roasted Mexican zucchini

I love this tender zucchini as a quick and easy side dish. It pairs well with so many Mexican dishes! Here are a few that I recommend:

• Grilled Skirt Steak
• Milanesa de Pollo
• Carne Asada
• Black Bean Tacos
• Shrimp Fajitas

Storing, freezing, and reheating

To store, keep the leftovers in an airtight container in the fridge for up to 5 days. 

To freeze, add a single layer of the cooked zucchini to a sheet pan and freeze completely. Afterward, transfer them to a freezer safe bag and freeze for up to 2 months. (Keep in mind that zucchini contains a high water content and the texture will not be the same when thawed.)

To reheat, toss the zucchini in a skillet over medium low heat until warmed through. If you’re short on time, reheat them for about a minute in the microwave.

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4.84 from 31 votes

Roasted Mexican Zucchini

By: Isabel Orozco-Moore

Roasted Mexican Zucchini is the perfect side dish that's ready in only 20 minutes! Tossed with lime juice, cilantro, and cotija cheese.

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 4 servings

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Ingredients 

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• ▢ 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

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Instructions 

• Preheat the oven to 450°F. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.
• 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.
• Transfer to the prepared baking sheet and spread evenly in a single layer.
• Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.
• Top with cotija cheese, lime juice, and chopped fresh cilantro. Serve immediately.

Notes

• For best results, dice the zucchini to roughly the same size. This will ensure each piece cooks evenly. I like cutting the zucchini into half-moon shapes.
• Make sure the zucchini is in a single layer on the baking sheet. This is very important as it will prevent steaming and the zucchini from becoming soggy. 
• When shopping for zucchini, try to choose ones that are medium sized. The bigger they are, the more water and less fiber they contain. This means more water will release as they roast and you’ll end up with soggy zucchini.
• This recipe works best if the zucchini is not peeled. The skin helps hold the shape of the diced pieces and adds texture and flavor. Just make sure to wash the outside well before dicing.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 697mg | Potassium: 544mg | Fiber: 2g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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