Roasted Mexican Zucchini

Roasted Mexican Zucchini

adapted from Bowl of Delicious

This a a great zero point side dish that packs a lot of flavor.

Cotija cheese is a a Mexican dry cow's milk cheese which is usually grated. Good substitutions are parmesan, ricotta salata, feta or queso fresco.

Makes 2 servings                                                      0 WW Blue point / serving

1 medium zucchini, diced

cooking spray

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1 tsp. grated cotija or Parmesan cheese

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. Combine the chili powder, garlic powder and cayenne pepper. Mix well.
3. On a rimmed baking sheet, coated with cooking spray, toss the zucchini with chili powder mix.
4. Spread evenly on the sheet and roast for about 25 minutes or until the zucchini is lightly browned and soft.
5. Season to taste with Kosher salt and freshly ground black pepper and sprinkle with cheese before serving.\

Enjoy!