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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Mexican Zucchini by Elizabeth Lindemann recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
