Mexican Roasted Zucchini – Change things up for your next Mexican celebration with this fantastic Mexican Addition of vegetables!

OK, maybe I don’t know everything about truly authentic Mexican food because I’ve never lived there, but I do know how to make delicious things that pair with Mexican food.

I always feel a little frustrated trying to figure out sides for main dishes around the world because we seem to over focus on a few things and never explore other options. Burritos for dinner, rice and beans as sides. Spaghetti for dinner, garlic bread and salad on the side. Now this is certainly not how people born in Italy or Mexico eat.

So long story short, we’ve been making this Mexican Roasted Zucchini for a few years now as a way to mix up our tacos, honey lime chicken and more. It’s so delicious but even easier than frying quesadillas. OK, it’s not, you have to chop the zucchini, but it’s that simple! This is a perfect recipe for a Mexican side dish

What do I need for Mexican Roasted Zucchini?

The best news about this recipe is that it only takes a few ingredients to make the magic happen! Grab some zucchini and a handful of spices and you’re almost there. Here’s what you’ll need:

  • Zucchini
  • Olive oil
  • spices: smoked paprika, garlic powder, chili powder, cumin, salt and pepper
  • Extras: queso fresco (or cotija cheese), cilantro and lime

The amount of each ingredient you will need is listed on the recipe card at the end of the post.

Image of a wooden cutting board with all the ingredients needed for roasted zucchini A sit-down Mexican includes bite-sized zucchini, olive oil, fresh cilantro, queso fresco and a small bowl of all-spice.

How to make roasted zucchini

You’re basically going to add some olive oil and a bunch of spices to the zucchini and then let the oven do all the work to roast the zucchini to perfection. Here are the steps:

  1. Heat the oven and prepare a baking tray.
  2. Slice the zucchini into bite-sized pieces.Image of bite-sized pieces of zucchini in a large glass mixing bowl.
  3. Place the zucchini in a large bowl and add the olive oil and spices.Image of someone pouring olive oil from a small white ceramic cup over chunks of zucchini Bite size.Image of someone pouring in all the spices from a bowl A small brick into a large glass bowl filled with bite-sized pieces of zucchini.
  4. Spread the zucchini on the baking sheet and roast in the oven until the pieces start to turn golden on the bottom.Image of spiced zucchini slices sliced ​​on parchment paper White on a baking sheet.
  5. Remove the baking pan from the oven and sprinkle with cheese, cilantro and lime juice.Image of a bunch of fresh cilantro, four lime wedges and a small bowl full of queso fresco, all sitting on a wooden cutting board.
  6. Place in a serving bowl and eat while it’s hot!

All of these instructions can also be found on the recipe card below. You can also save or print the recipe from there.

Image of a large silver serving spoon scoop out a serving of Grilled zucchini coated with queso fresco.

Other variations

The possibilities for modifying or augmenting this recipe are truly endless. You can try making roasted corn to throw in (you can also buy freezer roasted corn at the grocery store). You can add a can of drained and washed black beans. Roasted red peppers would be delicious too!

If you want to increase the heat, add a little cayenne and/or jalapeno.

Queso Fresco vs. Cotija Cheese – What’s the Difference?

Our kids love queso fresco but depending on my mood, I sometimes prefer the saltiness and drier crumb of the cottage cheese. Go for what your family likes!

Picture of a block of queso fresco with about half a block broken and some crumbled on boards The wood carving on which it sits.

Why is my zucchini wet?

If you try to roast zucchini and it ends up soggy, you probably overcrowded the pan or overbaked it. If the pan is overcrowded, then the moisture released from the zucchini is just too much and it can’t evaporate so the zucchini just gets steamed instead of roasted.

Is it possible to prepare roasted zucchini in advance?

This recipe is recommended to be eaten on the same day. I would not recommend making it in advance. You can make it in advance but cut the zucchini and toss it with the oil and spices and then keep it in the fridge until it’s ready to roast. However, I wouldn’t make it much more than 2-3 hours beforehand.

Image of a large wooden serving bowl full of zucchini Grilled with queso fresco coating and with a slice of lime on the side.

What to eat with roasted zucchini

We’ve got tons of Mexican-inspired recipes for you to try, but here are a few of our favorites that would go great with this on the side:

End the meal with a tres leches cake and you will love la vida loca!

Image of a wooden serving bowl full of roasted zucchini bites Golden coated with crumbled queso freso with a lime wedge on the side and a large silver serving spoon in a bowl.

if you are looking A healthy addition To liven up your next Mexican entree, go with this Roasted Zucchini! This quick and easy And bold with the Mexican flavors you all love!

Image of a large wooden serving bowl filled with roasted zucchini bites topped with queso fresco with a lime wedge on the side.

Preparation time: 10 subtlety

Cooking time: 20 subtlety

Dishes: 4

  • 4 Squash small, cut into quarters
  • 2 spoons Olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon cumin
  • salt and pepper taste
  • 1/3 Goblet Queso Fresco or cottage cheese
  • 1-2 spoons coriander ground
  • 1 wedge Lyme Squeeze from above

  • Heat the oven to 425 and line a pan with baking paper or foil.

  • Prepare the zucchini by cutting it in half, then slice each half in half and chop. Don’t make pieces too small, more like 3/4-1 inch or they will cook too quickly and become too mushy.

  • Place the zucchini in a large bowl and mix with the olive oil and all the spices.

  • Roast for 20-25 minutes, or until they are soft and starting to brown on the bottom.

  • Remove from the oven and sprinkle with cheese, cilantro and a squeeze of lime to spread everything evenly. Now place in a large bowl to serve.

Best to eat on the same day. This recipe cannot be made in advance, but it can be made in advance. Even toss the zucchini with spices a few hours before and keep in the fridge.

Nutrition facts

Mexican Roasted Zucchini

Amount per serving (0.5 cup)

calories 88
Calories from fat 63

% daily value*

Fat 7 grams11%

Saturated fat 2 grams13%

Trans fat 1 gram

Polyunsaturated fat 1 gram

Monounsaturated fat 4 grams

Cholesterol 5 mg2%

sodium 65 mg3%

potassium 373 mg11%

carbohydrates 5 grams2%

Fiber 2 grams8%

Sugar 4 grams4%

protein 3 grams6%

vitamin 538IU11%

Vitamin C 24 mg29%

calcium 64 mg6%

iron 1 mg6%

* Percent daily values ​​based on a 2000 calorie diet.

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Image of a wooden serving bowl filled with golden roasted zucchini bites topped with crumbled queso freso with a lime wedge on the side and a large silver serving spoon in the bowl.

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