We are huge supporters of Taco Tuesday! However, we usually try to keep the tacos on the healthier side. A while ago I made a zucchini and corn side that was sautéed in olive oil. It was so yummy! But lately I have been obsessed wth roasting our veggies. So this time around, instead of sautéing our side dish, I roasted it. The results were fantastic! The flavors reminded me of Mexican Street Corn and this is a great low-carb option!
Here is what you will need:
- 6 organic zucchini $4.98
- 1 can or organic corn $1.29
- 1 clove of garlic $.10
- 4 tablespoons of extra virgin olive oil $.25
- Salt & Pepper $.10
- 1/2 teaspoon cayenne pepper $.05
- 1 teaspoon chili powder $.05
- 1/4 cup cojita cheese $1.00
Total cost for 4 large servings $7.82.
(This can be made cheaper if you use non-organic veggies and either shredded pepper jack or cheddar cheese).
Step 1: Preheat the over to 375 degrees Fahrenheit.
Step 2: Wash and dice the zucchini. Place into a bowl.
Step 3: Drain the can of corn and combine with the zucchini. ( I also threw in a 1/4 of a red onion that was leftover from another meal).
Step 4: Mince the clove of garlic and add the the zucchini/corn combo.
Step 5: Combine the chili powder, cayenne pepper, and olive oil with the veggies and garlic. Stir well.
Step 6: Spread the mixture out over a baking pan and sprinkle with salt and pepper.
Step 7: Bake for 20-25 minutes. Stirring occasionally.
Step 8: While the veggies are still hot, transfer them into a serving dish and top with the crumbled cojita cheese. Serve immediately.
This roasted side was so yummy! It is deffinitely going to be a frequent guest to our Taco Tuesday’s!
Let me know if you have tried this recipe or what your favorite taco sides are!
Cheers!
Acacia Uncorked 