Mexican Zucchini Squash Recipes

Oleh zopisces4 Oktober 19, 2023 Posting Komentar

Alright 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 go with Mexican food.

I always feel a little frustrated trying to figure out sides for main dishes around the world because we seem to get hyper-focused on a few things and never explore other options. Burritos for dinner, rice and beans as sides. Spaghetti for dinner, garlic bread and salad as the side. Now surely that isn’t how native to Italy or Mexico people are eating.

Roasted

So long story short, we’ve been making this Mexican Roasted Zucchini for a few years as a way to mix up our tacos, honey lime chicken and more. It is so flavorful but even more easy than frying up a quesadilla. Ok, it’s not, you do have to chop the zucchini, but it is so so simple! It’s a perfect Mexican Side Dish Recipe

Mexican Squash With Cheese • We Count Carbs

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

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

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

Zucchini Boats: Mexican

The options for changing or augmenting this recipe are endless really. You can try making roasted corn to toss in (you can also buy roasted corn in the freezer section of the grocery store). You can add a can of drained and rinsed black beans. Roasted red peppers would also be delicious!

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

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

Quick Calabacitas Con Queso

This recipe is best eaten the same day. I wouldn’t recommend making it in advance. You can prep it advance but cutting the zucchini and tossing it with the oil and spices and then storing it in the fridge until ready to roast. I wouldn’t prep it much more than 2-3 hours beforehand though.

We have loads of Mexican inspired recipes that you can try, but here are few of our favorites that would go great with this on the side:

If you’re looking for healthy side dish to liven up your next Mexican main course, go with this roasted zucchini! It is quick and easy and bold in the Mexican flavors you all love!

Calabacitas Con Queso (mexican Zucchini Soup)

Best eaten the same day. This recipe cannot be made in advance, but it can be prepped in advance. Even tossing the zucchini with spices a few hours before and storing in the fridge .

Serving: 0.5 cup Calories: 88 kcal Carbohydrates: 5 g Protein: 3 g Fat: 7 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 5 mg Sodium: 65 mg Potassium: 373 mg Fiber: 2 g Sugar: 4 g Vitamin A: 538 IU Vitamin C: 24 mg Calcium: 64 mg Iron: 1 mg

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Calabacitas Con Queso + Video

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.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

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

Calabacitas A La Mexicana — Cooks Without Borders

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 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 Squash Using Our Grey Zucchini Squash — The Farm Woodbury Ct

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.

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

This roasted zucchini is 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.

Mexican Roasted Zucchini

The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:Roasted Mexican Zucchini is the perfect low carb side dish that’s easy to make and ready in only 20 minutes! Tossed with a handful of seasonings, lime juice, cilantro, and cotija cheese, it’s a quick and flavorful side that goes well with any Mexican lunch and dinner.

Mexican

Zucchini is a magic vegetable that can easily transform into noodles, enchiladas, or, in this case, a a delicious roasted side dish. This Mexican Zucchini is easy to throw together when you need a delicious and light vegetable side dish to pair with Sheet Pan Steak Fajitas, Instant Pot Chicken Tacos, and the rest of your weeknight dinners.

Mexican Style Zucchini Recipe By Sanchez

Adding Mexican seasonings and oil to this sponge-like vegetable gives it a huge pop of flavor. As the zucchini roasts in the oven, it tenderizes and soaks in all of the deep and savory flavors. Top it with a little cotija cheese, lime juice, and cilantro once it comes out of the oven and you’re ready to enjoy this exciting and delicious meal!

I love this tender zucchini as a quick and easy side dish. It pairs well with so many Mexican dishes! Here are a few that I recommend:

To freeze, add a single layer of the cooked zucchini to a sheet pan and freeze completely. Afterward, transfer them to a freezer safe bag and freeze for up to 2 months. (

Squash Calabacita Mexican Grey Squash Grey Squash Grey

To reheat, toss the zucchini in a skillet over medium low heat until warmed through. If you’re short on time, reheat them for about a minute in the microwave.

Roasted Mexican Zucchini is the perfect side dish that's ready in only 20 minutes! Tossed with lime juice, cilantro, and cotija cheese.

Serving: 1 serving Calories: 109 kcal (5%) Carbohydrates: 8 g (3%) Protein: 4 g (8%) Fat: 8 g (12%) Saturated Fat: 2 g (10%) Cholesterol: 8 mg (3%) Sodium: 697 mg (29%) Potassium: 544 mg (16%) Fiber: 2 g (8%) Sugar: 5 g (6%) Vitamin A: 523 IU (10%) Vitamin C: 38 mg (46%) Calcium: 81 mg (8%) Iron: 1 mg (6%)

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