MEXICAN ROASTED ZUCCHINI

It’s a good element I live in Texas, because I love Mexican food. Is there whatever higher than enchiladas smothered in awesome sauce and plenty of melty cheese?

However then, there are the edges. Ever in view that doing the in the starting of this year, I’ve been seeking to stick with a Paleo(ish) weight loss plan. And regrettably, the conventional rice and beans that so often are served with Mexican meals do no longer fit the invoice.

MEXICAN ROASTED ZUCCHINI

I wanted a low-carb, veggie based totally side to serve with Mexican food.

This Roasted Mexican Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with taste- spicy, savory, and barely smoky.

And it’s healthy, low carb, Paleo (in case you don’t encompass the cheese), and a wonderful opportunity as a side to traditional rice and beans.

INGREDIENTS:

• 3-4 medium zucchini diced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• kosher salt to taste
• black pepper to taste
• 4 oz. cotija cheese crumbled
• juice of 1 lime
• 2 tablespoons fresh cilantro chopped

INSTRUCTIONS:

1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix the diced zucchini, olive oil (2 tablespoons), chili powder (1/2 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/8 teaspoon), and salt/pepper until well coated.
3. Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.

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