Roasted Mexican Zucchini

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

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

Directions

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.

Nutrition

• Calories: 109 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 697 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 4 g