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.
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.