Mexican Roasted Zucchini

Ingrédients

• 4 Zucchini (small, chopped in quarters)
• 2 Tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• Salt and Pepper (to taste)
• 1/3 Cup Queso Fresco (or cotija cheese)
• 1-2 Tablespoons Cilantro (minced)
• 1 Wedge Lime (to squeeze on top)

Préparation

1. 1

   Heat the oven to 425 and line a cookie sheet with parchment paper or foil.

2. 2

   Prepare the zucchini by slicing in half, then slice each half in half and chop. Do not make too small, more like 3/4-1" pieces or they will cook too quickly and turn too mushy.

3. 3

   Place the zucchini in a large bowl and toss with the olive oil and all of the seasonings.

4. 4

   Roast for 20-25 minutes, or until tender and beginning to brown on the undersides.

5. 5

   Remove from the oven and sprinkle with cheese, cilantro and a squeeze of lime so as to evenly distribute everything. Now place in a large bowl for serving.