Isabel Eats · by Isabel Orozco-Moore★ 4.8 (31)
Roasted Mexican Zucchini
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 2%
CARBS 2G11% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 6G85% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini spiced with chili powder and cumin, topped with cotija cheese and fresh cilantro with lime juice. A quick, flavorful Mexican-inspired side.
sidemexican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini, (sliced into 1/2-inch half moons)
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 2 tablespoons crumbled cotija cheese
- juice of 1/2 lime
- 2 tablespoons chopped cilantro
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 2%
CARBS 2G11% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 6G85% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 508mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 33mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.