Mexican Roasted Zucchini (2024)

Published April 14, 2016. Last updated November 10, 2021 By Elizabeth Lindemann &nbsp&nbsp/&nbsp&nbspThis post may contain affiliate links.

It’s a good thing I live in Texas, because I loveeee Mexican food. Is there anything better than enchiladassmothered in awesome sauceand lots of melty cheese? Answer: no.

But then, there are the sides. Ever since doing the Whole30 in the beginning of this year, I’ve been trying to stick to a Paleo(ish)diet. And unfortunately, the traditional rice and beans that so frequently are served with Mexican food do not fit the bill.

I needed a low-carb, veggie based side to serve with Mexican food.

This Roasted Mexican Inspired Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with flavor- spicy, savory, and slightly smoky.

And it’s healthy, low carb, Paleo (if you don’t include the cheese), and a great alternative as a side to traditional rice and beans.

I want to talk about this cotija cheesefor a minute, and cheese in general.

The Paleo diet does not allow for grains, legumes, dairy, or refined sugars. This, sadly, means no cheese. That is- if you are strict about it.

But doing the Whole30 taught me to recognize exactly which foods caused me distress- whether it was through indigestion/bloating, weight gain, mood swings, or decreased energy.

I found that the foods that were higher in carbs- grains, sugars, and legumes- affected me much more than dairy.

So while I am trying my hardest to be grain free (for the most part), I am pretty relaxed on the cheese front. I don’t want to imagine my life without cheese. It’s too sad to think about.

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So, inspired by Mexican street corn(which, by the way, is absolutely delicious), I sprinkled a moderate helping of cotija cheese on top of this roasted zucchini.

Don’t get me wrong: the zucchini is delicious on its own.

But the salty crumbly farmers cheese crumbled on top of it gives it an extra zing.

If you’ve never had cotija cheese, be prepared for your life to change. It’s like feta but… (dare I say it?)…BETTER. My Greek ancestors are probably rolling in their graves right now.

It’s a bit dryer and harder than feta, which makes it crumble much easier. It’s salty and has a similar simple taste tofeta, but the flavor seems more concentrated.

Kind of like feta and parmesan had a baby. It’s inexpensive, lasts forever in the fridge (seriously- like a month or more), and a little goes a long way.

Put it on tacos, put it on veggies, put it in a salad, or eat it in slices while you are waiting for this zucchini to roast(ahem).

So do yourself a favor: next time you make your favorite Mexican meal(if you need a starting place, try theseQuick and Easy Black Beans and Rice), make this zucchini to go on the side.

Other low-carb Mexican-Inspired Recipes:

• Taco Stuffed Mini Peppers
• Slow Cooker Carnitas Tacos
• Mexican Pulled Chicken

Cotija cheese or not, it will be a delicious complement to whatever you choose to make!

Also check out this Greek Roasted Cauliflower, which is similar – topped with feta cheese, fresh herbs, and lemon juice.