MEXICAN ROASTED ZUCCHINI - LOW CARB
This Roasted Mexican Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with flavor- spicy, savory, and slightly smoky.
And the important 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.
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.
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.
MEXICAN ROASTED ZUCCHINI RECIPE
A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.
INGREDIENTS
INSTRUCTIONS
And the important 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.
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.
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.
MEXICAN ROASTED ZUCCHINI RECIPE
A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.
INGREDIENTS
- 3-4 medium zucchini, diced
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- salt and pepper, to taste
- Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)
INSTRUCTIONS
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
- Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
- Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.
Recipe Adapted : MEXICAN ROASTED ZUCCHINI @bowlofdelicious
0 Response to "MEXICAN ROASTED ZUCCHINI - LOW CARB"
Posting Komentar