{"id":4611,"date":"2016-04-14T19:37:42","date_gmt":"2016-04-15T00:37:42","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=4611"},"modified":"2021-11-10T11:07:47","modified_gmt":"2021-11-10T16:07:47","slug":"mexican-roasted-zucchini","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/mexican-roasted-zucchini\/","title":{"rendered":"Mexican Inspired Roasted Zucchini"},"content":{"rendered":"\n

It’s a good thing I live in Texas, because I loveeee Mexican food. Is there anything better than enchiladas<\/a> smothered in awesome sauce<\/a> and lots of melty cheese? Answer: no.<\/p>\n\n\n\n

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(ish)<\/em> diet. And unfortunately, the traditional rice and beans that so frequently are served with Mexican food do not fit the bill.<\/p>\n\n\n\n

I needed a low-carb, veggie based side to serve with Mexican food.<\/p>\n\n\n\n

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

And it’s healthy, low carb, Paleo (if you don’t include the cheese)<\/em>, and a great alternative as a side to traditional rice and beans.<\/p>\n\n\n\n

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I want to talk about this cotija cheese for a minute, and cheese in general.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

I found that the foods that were higher in carbs- grains, sugars, and legumes- affected me much more than dairy.<\/p>\n\n\n\n

So while I am trying my hardest to be grain free (for the most part)<\/em>, 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.<\/p>\n\n\n\n

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So, inspired by Mexican street corn<\/a> (which, by the way, is absolutely delicious)<\/em>, I sprinkled a moderate helping of cotija cheese on top of this roasted zucchini.<\/p>\n\n\n\n

Don’t get me wrong: the zucchini is delicious on its own.<\/p>\n\n\n\n

But the salty crumbly farmers cheese crumbled on top of it gives it an extra zing.<\/p>\n\n\n\n

If you’ve never had cotija cheese, be prepared for your life to change. It’s like feta but… (<\/em>dare I say it?)… <\/em>BETTER. My Greek ancestors are probably rolling in their graves right now.<\/p>\n\n\n\n

It’s a bit dryer and harder than feta, which makes it crumble much easier. It’s salty and has a similar simple taste to feta, but the flavor seems more concentrated.<\/p>\n\n\n\n

Kind of like feta and parmesan had a baby. It’s inexpensive, lasts forever in the fridge (seriously- like a month or more)<\/em>, and a little goes a long way.<\/p>\n\n\n\n

Put it on tacos<\/a>, put it on veggies, put it in a salad, or eat it in slices while you are waiting for this zucchini to roast (ahem)<\/em>.<\/p>\n\n\n\n\n\n\n\n

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So do yourself a favor: next time you make your favorite Mexican meal (if you need a starting place, try these Quick and Easy Black Beans and Rice<\/a>)<\/em>, make this zucchini to go on the side.<\/p>\n\n\n\n

Other low-carb Mexican-Inspired Recipes:<\/h2>\n\n\n\n