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Roasted Zucchini with Queso Fresco, Cilantro and Lime
Ingredients
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3 medium or 4 small zucchini
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2 Tablespoons olive oil
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1/2 teaspoon granulated garlic
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1/2 teaspoon ancho chili powder or your favorite
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1/2 teaspoon ground cumin
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salt and pepper, to taste
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3 ounces queso fresco or cotija cheese, crumbled or grated
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2 Tablespoons cilantro leaves, chopped
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1 lime wedge or about 2 teaspoons lime juice
Preparation
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Preheat oven to 425 F on convection mode. Line a baking sheet with parchment paper.
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Remove the ends of the zucchini, cut each zucchini in half lengthwise, cut each half lengthwise into half again, then into 1-inch pieces. Place pieces into a bowl and toss with the olive oil, garlic powder, chili powder, cumin, salt and pepper.
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Transfer seasoned zucchini to the lined baking sheet and spread into a single layer, leaving some space between the pieces so that they roast and don't steam. Place in preheated oven and roast for about 20-25 minutes or until nicely browned on the undersides. Remove from oven and sprinkle with about 3/4 of the cheese and cilantro. Transfer to serving dish and sprinkle with remaining cheese and cilantro. Squeeze lime juice over and serve.
Categories
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Gluten Free
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Quick and Easy
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Vegetarian
