Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted mexican zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This roasted zucchini is a low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn. Keto Mexican Food » Recipes » Vegetarian » Roasted Mexican Zucchini.
Roasted Mexican Zucchini is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Mexican Zucchini is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook roasted mexican zucchini using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Mexican Zucchini:
- Prepare 4 medium zucchini
- Prepare 1 tbsp butter, salted or unsalted, melted
- Make ready 1 tbsp olive oil
- Prepare 2 cloves of minced garlic
- Get 1 tsp fresh lime juice
- Make ready 1/2 tsp black pepper and salt to taste
- Get 1 tsp chili powder
- Make ready 1 tsp granulated sugar
- Prepare 1 1/2 cup mexican four cheese blend shredded cheese
- Make ready 1 recipe Crispy Onion Strings, recipe listed below
Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Serve hot, warm or at room. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir.
Steps to make Roasted Mexican Zucchini:
- Preheat oven to 450. Line a baking sheet with foil, spray foil lightly with non stick spray.
- Cut each zucchini in half the lon way, score flesh side of zucchini in 1/4 inch deep cross slits.
- Comine melted butter, olive oil, minced garlic, lime juice, pepper, chili powder, sugar and salt to taste in a bowl, whisk to combine.
- Place zucchini on prepared pan, scored side up in a single layer, brush with seasoned butter/oil mixture. Roast about 15 minutes until tender, remove pan from oven and evenly sprinkle mexican cheese blend on each zucchini. Return to oven to melt cheese about 5 minutes..
- Transfer to serving platter and top each zucchini with some crispy onion strings. - - https://cookpad.com/us/recipes/346085-crispy-onion-strings
Sprinkle with the cotija cheese to serve. Explore recipes for zucchini bread, baked zucchini, stuffed zucchini, and more! A perfect low-cal but filling dish! Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated.
So that’s going to wrap this up for this exceptional food roasted mexican zucchini recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
