Roasted Mexican Zucchini Recipe

Name: Roasted Mexican Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 tbsp butter, salted or unsalted, melted; 1 tbsp olive oil; 2 cloves of minced garlic; 1 tsp fresh lime juice; 1/2 tsp black pepper and salt to taste; 1 tsp chili powder; 1 tsp granulated sugar; 1 1/2 cup mexican four cheese blend shredded cheese; 1 recipe Crispy Onion Strings, recipe listed below

Servings: persons

4 medium zucchini
1 tbsp butter, salted or unsalted, melted
1 tbsp olive oil
2 cloves of minced garlic
1 tsp fresh lime juice
1/2 tsp black pepper and salt to taste
1 tsp chili powder
1 tsp granulated sugar
1 1/2 cup mexican four cheese blend shredded cheese
1 recipe Crispy Onion Strings, recipe listed below

1
Preheat oven to 450.
2
Line a baking sheet with foil, spray foil lightly with non stick spray.
3
Cut each zucchini in half the lon way, score flesh side of zucchini in 1/4 inch deep cross slits.
4
Comine melted butter, olive oil, minced garlic, lime juice, pepper, chili powder, sugar and salt to taste in a bowl, whisk to combine.
5
Place zucchini on prepared pan, scored side up in a single layer, brush with seasoned butter/oil mixture.
6
Roast about 15 minutes until tender, remove pan from oven and evenly sprinkle mexican cheese blend on each zucchini.
7
Return to oven to melt cheese about 5 minutes..
8
Transfer to serving platter and top each zucchini with some crispy onion strings.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium zucchini, 1 tbsp butter, salted or unsalted, melted, 1 tbsp olive oil, 2 cloves of minced garlic, and more.

Yes, Roasted Mexican Zucchini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mexican Zucchini

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