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MEXICAN ROASTED ZUCCHINI - LOW CARB

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



And the important it’s healthy, low carb, Paleo (if you don’t include the cheese), and a great alternative as a side to traditional rice and beans.

The Paleo diet does not allow for grains, legumes, dairy, or refined sugars. This, sadly, means no cheese. That is- if you are strict about it.

But doing the Whole30 taught me to recognize exactly which foods caused me distress- whether it was through indigestion/bloating, weight gain, mood swings, or decreased energy.
So while I am trying my hardest to be grain free (for the most part), I am pretty relaxed on the cheese front. I don’t want to imagine my life without cheese. It’s too sad to think about.

MEXICAN ROASTED  ZUCCHINI RECIPE
A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.



INGREDIENTS

  • 3-4 medium zucchini, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • salt and pepper, to taste
  • Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)

INSTRUCTIONS

  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, 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, if desired.

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