ROASTED  MEXICAN ZUCCHINI

Roasted Mexican Zucchini is the perfect low carb side dish that’s easy to make and ready in only 20 minutes! 

Artichoke
Persimmon
Carrot

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.

Tomatoes
Chili
Onion
Veggies

Ingredients

– zucchini – olive oil – kosher salt – chili powder – garlic powder – black pepper – onion powder – ground cumin – crumbled cotija cheese – juice of lime – cilantro

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

Artichoke
Radish
Persimmon
Carrot

instructions

In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder, and ground cumin

Tomatoes
Chili
Onion
Veggies