“Eat your veggies!” These words haunt many children, but not me. I have loved veggies from the time I was little. I can safely say that fruit and vegetables are my favorite group, hands down, with veggies really being the star! I serve salad with every dinner, but usually also have a veggie. The non-veggie lovers in the house offer input like…” but we already have salad!”
Sometimes a vegetable side is a hard sell, but not in this case. This roasted zucchini is always a winner. It pairs well with any southwestern, tex-mex or latin flavored meal. Roasted zucchini offers a gentle sweetness, the lime and cilantro make this dish bright and herbaceous and the seasonings bring it together to make it the finished product so much greater than its humble components. We serve it as a side dish, as a component to a salad bowl and in the unlikely event there are leftovers, they make a scrumptious addition to a morning scramble.
Some people aren’t big fans of cilantro. I get it. I didn’t like it as a kid, but love it now. I was on a huge cilantro kick for a while and Vicki, one of my dearest friends and closest cooking companions, took umbrage proclaiming “eeeww, cilantro tastes like soap!” I later learned that many people shared this feeling about cilantro and it is not a preference but rather, is a “genetic quirk.” So says the Encyclopaedia Brittanica. If you are like Vicki, feel free to omit the cilantro! If you are like me, grab a handful and sprinkle generously.
Southwestern Zucchini with Cherry Tomatoes
- May 23, 2021
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Ingredients
- 3- ¬4 medium zucchini, quartered lengthwise & cut into ½ inch chunks
- 1 cup cherry or grape tomatoes, cut in half
- 2 tablespoons olive oil
- 1⁄2 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- 1 teaspoon house blend seasoning
- Toppings
- lime wedges
- fresh cilantro (optional, see note above)
- crumbled cotija (or feta) cheese
Directions
- Step 1
- Place rack in the center of oven and preheat oven to 425 degrees.
- Step 2
- Line a rimmed baking sheet with parchment paper.
- Step 3
- In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, and salt/pepper until well coated.
- Step 4
- Spread evenly on a baking sheet and roast for 15-25 minutes, until zucchini is cooked to your liking, anywhere from crisp-tender to soft and golden browned).
- Step 5
- Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.
- Step 6
- Tips
- Step 7
- Feel free to freestyle this one a bit! Other vegetables including red peppers, corn and onion work well in this dish.
