Mexican Roasted Zucchini & Corn

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!

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