Roasted mexican zucchini with lime juice
Savor the vibrant flavors of Mexico with this easy Roasted Mexican Zucchini recipe. Tender zucchini slices are seasoned with olive oil, chili powder, garlic powder, a hint of red pepper, and a dash of salt and black pepper, then roasted to perfection. Finished with a zesty splash of lime juice, this healthy side dish is bursting with bold, tangy, and spicy notes. Perfect for weeknight dinners or summer barbecues!
- 22 May 2025
- Cook time 25 min
- Prep time 5 min
- 3 Servings
- 8 Ingredients
Roasted Mexican zucchini with lime juice is a delicious and healthy side dish that brings vibrant flavors to your table. The zucchini is seasoned with a blend of chili powder, garlic powder, and red pepper, then roasted to perfection and finished with a splash of fresh lime juice for a zesty twist. Perfect for a quick weeknight dinner or a festive gathering, this dish is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash the zucchini thoroughly under running water. Trim the ends off and cut the zucchini into thick rounds or half-moons according to your preference.
- In a large mixing bowl, combine the zucchini slices with 2 tablespoons of olive oil, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/8 teaspoon of red pepper.
- Add a dash of salt and a dash of black pepper. Toss the zucchini until they are evenly coated with the oil and spices.
- Spread the seasoned zucchini evenly on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Roast in the preheated oven for 20-25 minutes, or until the zucchini are tender and lightly browned. Stir the zucchini halfway through the cooking time to ensure even roasting.
- Once the zucchini are roasted, remove them from the oven and transfer to a serving dish.
- Immediately drizzle the roasted zucchini with 6 tablespoons of lime juice while they are still hot. Toss gently to coat the zucchini with the lime juice evenly.
- Serve the Roasted Mexican Zucchini with Lime Juice immediately. They make an excellent side dish to complement grilled meats, tacos, or other Mexican-inspired dishes.
Tips:
- Ensure the zucchini is evenly coated with olive oil and spices for uniform flavor and roasting.
- Cut the zucchini into even-sized pieces to ensure they cook at the same rate.
- For extra flavor, add a sprinkle of freshly chopped cilantro before serving.
- If you prefer a spicier dish, increase the amount of red pepper according to your taste.
- Roast the zucchini on a baking sheet in a single layer to ensure they cook evenly and become slightly crispy.
This roasted Mexican zucchini with lime juice is an easy, flavorful side dish that pairs wonderfully with a variety of main courses. The combination of spices and lime juice adds a tangy, slightly spicy kick to the tender zucchini. Enjoy this dish hot out of the oven for the best taste experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 54kcal | 3% |
| Protein | |
| Protein 3.44g | 2% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 2.96g | 8% |
| Sugar 7g | 7% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.50g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 1.28mg | 8% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 54mg | 62% |
| Vitamin E 0.57mg | 4% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 730mg | 22% |
| Selenium, Se 0.77ug | 1% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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